• 한국식품위생안전성학회지
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• 제14권1호
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• 한국축산식품학회지
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• 제29권5호
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• pp.612-618
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• 2009

유화형 소시지에 마늘즙과 양파즙을 각각 1%와 3%를 첨가하여 냉장온도($4{\pm}1^{\circ}C$)에서 21일간 저장하면서 pH, peroxide value, TBARS, 총 미생물수 및 아질산염 잔존량을 조사하였다. 실험구는 마늘즙과 양파즙을 첨가하지 않은 대조구, 마늘즙 1% 첨가구는 T1, 마늘즙 3% 첨가구는 T2, 양파즙 1% 첨가구는 T3 및 양파즙 3% 첨가구를 T4 등 5개 처리구로 나누어 0, 7, 14 및 21일간 저장하면서 실험하였다. pH는 저장기간이 경과하면서 모든 처리구에서 서서히 감소하였고, 마늘즙 첨가구는 양파즙 첨가구보다 낮았으며, 대조구의 pH가 가장 높았다. 과산화물가는 저장기간 동안 증가하였고, 마늘즙과 양파즙의 첨가구는 대조구보다 유의적으로 낮은 함량을 보였다(p<0.05). TBARS는 저장기간 동안 직선적으로 증가하였으며, 마늘과 양파를 첨가한 유화형소시지는 대조구보다 낮아 마늘과 양파즙이 지방산화를 지연시켰고, 마늘이 양파보다 효과적이었다. 그리고 마늘즙과 양파즙의 첨가량이 많을수록 TBARS값은 낮은 경향이었다(p<005). 총 미생물수는 저장기간이 지나면서 모든 첨가구에서 증가하였고, 저장 0일에는 처리구간 유의성이 없었으며, 처리구간에는 마늘즙 3% 첨가구인 T2에서 유의적으로 낮은 미생물수를 나타내었다. 아질산염 잔존량은 저장기간이 경과하면서 감소하였는데 T2에서 다른 시험구보다 많이 감소하였다. 이상의 결과를 종합적으로 고찰해보면 마늘즙 3% 첨가구는 산화 및 미생물 성장 억제 가능성이 있는 것으로 사료된다.

• 한국축산식품학회지
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• 제23권4호
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• pp.299-308
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• 2003

돈육소시지에 녹차의 다양한 생리 기능성을 부여하고 소시지의 저장성과 품질을 유지하면서 아질산염의 사용을 감소시킬 수 있는지 알아보기 위하여 녹차 분말을 첨가하여 돈육 소시지를 제조하여 저장 중 품질 특성을 살펴보았다. 아질산염(50, 100, 150 ppm)과 녹차(0, 0.5, 1.0%)를 첨가한 총 9개 시험군의 소시지를 제조하여 1$0^{\circ}C$와 2$0^{\circ}C$에 나누어 저장하면서 아질산염, TBARS와 VBN 등 저장성을 검사하였다. 수분, 조단백, 조지방, 조회분 등 일반성분은 녹차와 아질산염 첨가에 의해 영향을 받지 않았다. 색깔은 녹차 첨가량이 많을수록 밝기와 적색도가 감소한 반면 황색도가 증가하였다. 소시지의 아질산 잔류량을 분석한 결과 아질산염 첨가량이 동일한 경우 녹차 첨가량이 많을수록 아질산 잔류량이 적어 녹차 첨가가 아질산 잔유량 감소에 도움이 되는 것으로 나타났다. 녹차의 첨가는 소시지 제조 초기 및 저장 중 TBARS 값을 유의적으로 감소시켰으며, 이러한 녹차의 TBARS 감소 효과는 낮은 농도의 아질산염을 사용한 경우에 더욱 감소효과가 컸다. 저장 중 휘발성 염기태질소(VBN) 함량도 녹차와 아질산염을 첨가한 군에서 낮은 값을 보였다. 이상의 결과로 보아 돈육소시지에 녹차를 첨가함으로써 아질산 잔류량을 감소시킬 수 있을 뿐 아니라 저장성을 크게 훼손하지 않고 아질산염의 사용을 줄일 수 있다고 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권8호
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• pp.1112-1117
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• 2010

This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The $L^*$-value of sliced and pizza cheeses decreased and the $a^*$-value decreased only in pizza cheese by both irradiation sources. There was no change in pH. There was no difference in 2-thiobarbituric acid reactive substances (TBARS) value between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). However, both irradiation sources resulted in increased TBARS value in sliced and pizza cheeses at 5 kGy. Sensory evaluation revealed that irradiation influenced odor, taste and overall acceptability of both cheeses and may cause the limitation of consumers' acceptance for irradiated cheese products. Results indicate that both gamma and electron beam irradiations with less than 3 kGy may not influence significantly the physicochemical quality of sliced and pizza cheeses. However, to meet a market requirement, a method to overcome the sensory deterioration of cheeses should be developed and applied.

• 동아시아식생활학회지
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• 제18권5호
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• pp.789-796
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• 2008

본 연구는 적포도주의 첨가가 우육포의 저장 중 품질에 미치는 영향을 검토하기 위하여 물 50 mL를 첨가한 우육포(T0), 물 50 mL와 적포도주 25 mL를 첨가한 우육포(T1) 및 적포도주 50 mL를 첨가한 우육포(T2) 등 세 종류의 우육포를 제조하고, 저장 중의 색깔, 수분 활성도, 경도, pH, TBARS 값, VBN함량 및 총 균수를 실험하였다. 명도($L^*$)는 저장 4주째가 가장 낮았으며, T0가 T1 및 T2보다 높았다(p<0.05). 저장 중 적색도($a^*$)는 낮아지는 경향이었으며, T0가 T1 및 T2보다 낮았다(p<0.05). 그리고 황색도는 저장 중 변화가 없었으며, 시료들 사이에 유한 차이가 없었다. 저장 중 수분 활성도는 감소하였으며, 저장 4주 후에는 T0, T1 및 T2가 각각 0.57, 0.57 및 0.60으로 T2가 가장 높았다(p<0.05). 경도는 저장 중 증가하였으며, 저장 4주 후에는 T2가 가장 낮았다(p<0.05). 그리고 pH는 저장 중 감소하였다(p<0.05). TBARS값은 저장 중 증가하였으며, 저장 4주 후에는 T1 및 T2가 T0보다 낮았다(p<0.05). VBN 함량은 저장 중 증가하였으며, 저장 4주 후에는 T2가 가장 낮았다. 총 균수는 저장 중 증가하는 경향이었으며, 저장 4주 후에는 T0가 가장 높았다. 따라서 육포 제조에 포도주를 첨가하면 저장 중 품질 저하를 억제하여 저장 기간을 연장시킬 수 있으며, 아울러 기능성이 향상된 제품을 제조할 수 있을 것으로 판단된다.

• 한국가금학회지
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• 제41권1호
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• pp.61-68
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• 2014

본 시험은 육계에 야콘 부산물과 쑥 분말을 각각 0.5%와 1.0%를 급여하여 사육한 육계의 생산성과 다리 육의 도체특성, pH, TBARS, WHC, 전단력 및 육색을 조사하였다. 시험구는 야콘 부산물과 쑥 분말을 급여하지 않은 처리구를 대조구, 야콘 부산물 분말 0.5% 급여구는 T1, 야콘 부산물분말 1.0% 급여구는 T2, 쑥 분말 0.5% 급여구를 T3 그리고 쑥 분말 1.0% 급여구를 T4로 나누어 사양하였다. 야콘 부산물과 쑥 분말을 급여한 육계의 증체량, 사료섭취량 및 사료 요구율 등의 생산성의 유의적인 변화는 관찰되지 않았고, 폐사율은 유의하게 감소하였다. 혈액 생화학 성상 분석 결과, 야콘 부산물과 쑥 분말의 첨가 급여는 총콜레스테롤과 LDL-cholesterol 및 triglyceride는 감소하고, HDL-cholesterol은 증가하였다. 계육의 TBARS는 야콘 부산물과 쑥 분말을 급여함에 따라 낮아졌으며(P<0.05), 보수성과 전단력은 처리구간 유의적인 변화는 확인되지 않았다. 계육의 육색은 대조구보다 야콘 부산물과 쑥 분말 급여구에서 CIE $L^*$값은 낮아지고, CIE $a^*$값은 높아져 육색이 어두워지는 경향이었으며(P<0.05), CIE $b^*$값은 야콘 부산물과 쑥 분말의 급여에 의한 처리구 간의 유의적인 변화는 없었다. 결론적으로 야콘 부산물과 쑥 분말을 육계에 급여하면 TBARS 값이 낮아지고, 총 콜레스테롤과 LDL-cholesterol 및 triglyceride는 감소하며, HDL-cholesterol이 증가되어 콜레스테롤 대사에 도움이 될 것으로 사료되며, 이러한 경향은 야콘 부산물보다 쑥 분말 급여구에서 뚜렷한 결과를 나타내고 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권8호
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• pp.1168-1174
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• 2017

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm $KNO_3$) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of $a_w$ value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

• 한국환경과학회지
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• 제13권4호
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• pp.413-420
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• 2004

The objectives of present study were to investigate the effects of benzo[a]pyrene(BaP) on cytotoxicity, lipid peroxidation and antioxidant enzymes in rat hepatocyte primary culture. Primary cultures of rat hepatocytes were incubated for 24 hr, 48 hr or 72 hr in the presence of various concentrations (0, 10, 20, 30, 50 or 100 $\mu.$ M) of BaP. Cytotoxicity and cell viability were determined by measuring glutamic oxaloacetic transaminase(GOT) activity, lactate dehydrogenase(LDH) activity and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide(MIT) value. Lipid peroxidation was evaluated using thiobarbituric acid reactive substances(TBARS) assay. Effects on antioxidant system were determined by measuring glutathione peroxidase(GPx) activity, glutathione reductase(GR) activity and glutathione concentration. Activities of GOT and LDH, MTT value as well as TBARS concentration were not affected by up to 100 $\muM$ of BaP for 24 hr incubation. However, BaP at the concentration of 50 $\muM$ for 48 hr incubation or at the concentration of 30 $\muM$ for 72 hr incubation began to increase LDH activity and TBARS concentration but decrease MTT value, representing that BaP caused cytotoxicity and decreased cell viability in dose- and time-dependent manners. GPx activity began to be decreased by BaP at the concentration of 50 $\muM$ for 72 hr incubation. Whereas, GR activity began to be decreased by BaP at the concentration of 20 $\muM$ for 72 hr incubation. Glutathione concentration began to be decreased by BaP at the concentration of 20 $\muM$ for 72 hr incubation and was further reduced to 90% by 100 $\muM$ of BaP. These results demonstrate that BaP caused cytoctoxicity and decreased cell viability by increasing lipid peroxidation and decreasing glutathione concentration as well as activities of GPx and GR.

• 한국축산식품학회지
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• 제33권1호
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• pp.1-8
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• 2013

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

• 한국축산식품학회지
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• 제26권3호
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.