• Title/Summary/Keyword: acid values

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Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage

  • Jin, S.K.;Park, J.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.12
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    • pp.1753-1761
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    • 2013
  • The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at $4^{\circ}C$. The powders (0, 0.5 and 1.0%) were added to sausages either alone or in combination with nitrite (0 and 100 ppm). SCP added-sausages showed lower $L^*$ (lightness) and W (whiteness) values, and higher $b^*$ (yellowness) values than sausage containing no nitrite, and exhibited the highest $a^*$ values at a 0.5% addition (p<0.05). Residual nitrite and TBARS values were found to be significantly reduced as the addition levels of SCP increased (p<0.05). As the addition of SCP increased, the sausage showed gradually decreased brittleness, cohesiveness, springiness, gumminess and chewiness, while adhesiveness increased. Polyunsaturated fatty acid, n-6 and n-6/n-3 fatty acid ratio concentrations were significantly higher in sausages containing SCP (p<0.05). The addition of SCP to sausage significantly (p<0.05) increased the ammonia content (by 0.5% SCP) and aromatic amino acid concentrations (by 1.0% SCP) (p<0.05). Inclusion of SCP in sausage meat resulted in a significant deterioration in quality characteristics of flavor, springiness, juiciness and overall acceptability (p<0.05). As expected, the observed changes in $a^*$, W, pH, shear force, texture property, TBARS, fatty acid, amino acid and sensory score of sausages, depended on the rate of addition of nitrite (p<0.05). These results suggest that SCP addition is not an effective way of improving the sensory evaluation of sausages, but may beneficially affect TBARS, nitrite scavenging activity, fatty acid and amino acid content in pork sausages.

Studies on Press Drying and Dynamic Elastic Modulus of Plywood Treated with Boric Acid (붕산처리(硼酸處理) 합판(合板)의 열판건조(熱板乾燥) 및 동적(動的) 탄성율(彈性率)에 관(關)한 연구(硏究))

  • Kim, Jong-Man
    • Journal of the Korean Wood Science and Technology
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    • v.15 no.3
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    • pp.56-67
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    • 1987
  • Plywoods used for construction as a decorative interior material are inflammable and can make fire accidents, causing destruction of human life and property. Therefore, it is indeed required to make fire-retardant treated plywood. In this study, 3.7mm yellow meranti plywoods were soaked in 18% boric acid solutions and tap water by hot-cold bath for 1/2, 2/2, 4/2, 6/2 hours and redrying of treated plywoods was carried out by press drying at the platen temperature of 110, 130, 160, $180^{\circ}C$ and then it was conducted to investigate solution absorption, drying rates, dynamic young's modulus. specific gravity and fire-retardant factors such as burning point, flame spread length. flame exhausted time, back side carbonized area and weight loss by treating time, treating solutions and platen temperature. The results are as follows; 1. When plywood was impregnated with the hot bath temperature of $70^{\circ}C$ for 1. 2, 4, 6 hours and the cold bath temperature of $15^{\circ}C$ for 2 hours respectively, retentions of boric acid were 1.565, l.597, 1.643, 1.709kg/$(30cm)^3$ and all of them exceeded the minimum retention [1.125kg/$(30cm)^3$] even in the shortest treatment. 2. In hot-cold bath method for 1/2 hours, the drying rates of treated plywood remarkably increased with the extension of platen temperature of 110, 130, 160, $180^{\circ}C$ and the values of boric acid treated plywood were 5.900, 10.196, 45.42, 54.958m.c%/min and the values of water treated plywood were 6.014, 12.373, 46.520, 55.730m.c%/min and drying rates of water treated plywood were faster than those of boric acid treated plywood. 3. The values of boric acid treated plywoods in dynamic young's modulus were widely higher than those of water treated plywoods. And it can be observed that there were highly significant differences for treating time between dynamic young's modulus, and the values of boric acid plywoods increased with the extension of treating time but on the contrary water treated plywoods were decreased values with prolonged time 4. It was observed that there were highly significant differences for platen temperature between dynamic young's modulus. When the values of water treated plywoods in dyna nic young's modulus were abruptly decreased according to the rise of platen temperature. boric acid treated plywoods showed rather increased values at $160^{\circ}C$ of platen temperature. And in 2- way interactions, there were also highly significant for dynamic young's modulus between treating time x treating solutions and platen temperature x treating solutions. 5. Correlation coefficients of fire-retardant factors were shown in table 5. It could be recognized that there were close correlations between the treating solutions and burning point, flame spread length, back side carbonized area, flame exhausted time and weight loss, but there was no correlation between fire-retardant factors and treating time and platen temperature. 6. From table 6, it can be observed that there were highly significant differences for burning point, flame spread length, flame exhausted time, back side carbonized area, weight loss between treating solutions. And in 2-way interactions, there were highly significant for burning point, flame spread length, weight loss between treating time $\times$ treating solutions.

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Acid Steatocrit in Korean Infants (한국 영아의 Acid Steatocrit에 대한 연구)

  • Park, Ji He;Chung, So Chung;Song, Jun Soup;Kim, Kyo Sun
    • Clinical and Experimental Pediatrics
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    • v.45 no.3
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    • pp.320-324
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    • 2002
  • Purpose : Steatorrhea tests have been developed using various methods. Acid steatocrit is a simple method to detect steatorrhea and has very high sensitivity and specificity. This present study was designed to establish the normal values of acid steatocrit in Korean infants and to find the difference according to the various feeding methods. Methods : Acid steatocrit tests were conducted on 128 infants who were under 12 months of age and who had non-specific gastrointestinal diseases between May 1998 and April 2001. The results were classified into neonatal ages(79 neonates), 1-6 months(28 infants), 7-12 months(21 infants). This included formula-fed(46 neonates) and human milk-fed(33 neonates), 1-6 months formula-fed (18 infants) and human milk-fed(10 infants), 7-12 months formula-fed(11 infants) and human milk-fed(10 infants). Results : The acid steatocrit values decreased by infant age in months. Acid steatocrit values decreased much more after 7 months of ages. The acid steatocrit values of human milk-fed infants were significantly lower than those of formula-fed infants. Conclusion : Our study confirms that a physiologic steatorrhea was found in the infant period and decreases by infant age of months. The acid steatocrit test might be useful for the evaluation of gastrointestinal milk fat malabsorption disorders and therapeutic effects.

Development of a fatty acids database using the Korea National Health and Nutrition Examination Survey data (국민건강영양조사 자료를 이용한 지방산 데이터베이스 구축)

  • Yoon, Mi Ock;Kim, Kirang;Hwang, Ji-Yun;Lee, Hyun Sook;Son, Tae Young;Moon, Hyun-Kyung;Shim, Jae Eun
    • Journal of Nutrition and Health
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    • v.47 no.6
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    • pp.435-442
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    • 2014
  • Purpose: The objective of this study was to develop a fatty acid database (DB) for estimation of intake levels of fatty acids in the Korean population, using data from the Korea National Health and Nutrition Survey (KNHANES). Methods: Analytical values of fatty acids in foods were collected from food composition tables of national institutions (National Fisheries Research & Development Institute, Rural Development Administration), Japan Ministry of Education, Culture, Sports, Science and Technology, US Department of Agriculture, and journal articles that previously reported analytical fatty acid content of some Korean foods. The coverage of fatty acids was C14:0, C16:0, C18:0, C18:1, C18:2 n-6, C18:3 n-3, C20:5 n-3 (EPA), C22:6 n-3 (DHA), SFA, MUFA, and PUFA (n-3, n-6, n-9). The fatty acids DB covered a total of 5,144 food items used in the KNHANES nutrition survey. The food items were preferentially filled with analytical values of the collected data source. An analytical value for each food item was selected based on the priority criteria and the quality evaluation of data sources. Missing values were replaced with calculated or imputed values using the analytical values of similar food items from the data source. Results: A total of 1,545 analytical values, 2,589 calculated values, and 1,010 imputed values were included in the fatty acid DB. The developed fatty acid DB was applied to 2,112 food items available for 2011 KNHANES data. Mean intake levels of total fatty acids and saturated fatty acids were 40.3 g/day and 13.2 g/day, respectively. The estimation of total fatty acid intake was 84.3% (men 83.2%, women 86.0%) of daily total fat intake. Conclusion: This newly developed fatty acid DB would be helpful in determining the association of fatty acids intake and related health concerns in the Korean population.

Changes of Fatty Acid Composition and Oxidation Stability of Edible Oils with Frying Number of French Fried Potatoes (감자튀김 횟수에 따른 식용유지의 산화 안정성 및 지방산 조성 변화)

  • Lee, Jin-Won;Park, Jang-Woo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.7
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    • pp.1011-1017
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    • 2010
  • Sunflower oil (SO), canola oil (CO) and frying oil (FO) were used as edible oils in this study. According to the frying number, the extracted oils from French fried potatoes were used as experimental samples. To investigate the relationship between the change of fatty acid composition and the stability of the lipid oxidation during frying, the changes of fatty acid composition and the degree of the lipid oxidation of samples were examined. Acid values and peroxide values were evaluated as the degree of lipid oxidation. The acid values of CO and FO were increased with the frying times. The increased acid values of CO and FO were 0.20 and 0.17 on the basis of initial value at 30 times, respectively, but the acid value of SO was lower than those of CO and FO. The peroxide values of the samples were not increased uniformly with the frying number. As the number of frying times was increased, the fatty acid composition of SO and FO were changed. Namely, the oleic acid composition was decreased, whereas the linoleic acid composition was increased with the number of frying times. The benzo(a)pyrene contents of the extracted oils from French fried potatoes did not change regularly as the frying times was increased.

Effect of pH on the Extraction Characteristics of Succinic and Formic Acids with Tri-n-octylamine Dissolved in 1-Octanol

  • Hong, Yeon-Ki;Hong, Won-Hi;Chang, Yong-Keun
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.6 no.5
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    • pp.347-351
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    • 2001
  • A study was made on the extraction equilibria of succinic and formic acids from aqueous solutions using tri-n-octylamine (TOA) in 1-octanol. It was shown that the loading values of TOA decreased with increasing pH values. The apparent equilibrium constants for each acidamine complex were determined by an equilibrium model. In the case succinic acid, the formation of a bisuccinate anion played an important role in the stoichiometry of the acid-amine complex.

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The New Substituent Constants in the Excited States (II)

  • Sang-Chul Shim;Joon-Won Park;Heui-Suk Ham;Jin-Soon Chung
    • Bulletin of the Korean Chemical Society
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    • v.4 no.1
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    • pp.45-47
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    • 1983
  • In order to standardize the ${\sigma}^*,\;{\rho}^*$ is taken as unity for the benzoic acids by analogy with the fact that ${\rho}$ of benzoic acids in the ground state is taken as unity. The $pK_{\alpha}^*$ of many benzoic acid derivatives are determined by UV spectroscopy and fluorescence spectral analysis whenever possible. The ${\sigma}^*$ constants are derived from the Hammett equation utilizing these $pK_{\alpha}^*$ values and the $pK_{\alpha}^*$ of the benozic acid derivatives showed better correlationship with ${\sigma}^*$ than ${\sigma},\;{\sigma}^+\;and\;{\sigma}^-$ as expected. From these ${\sigma}^*$ values, ${\rho}^*$ of the phenol derivatives was calculated to be 1.28. The new standardized ${\sigma}^*$ values are calculated from the $pK_{\alpha}^*$ values of phenols since more accurate and abundant data are available for phenols than the benzoic acid derivatives.

Modeling for the Recovery of Organic Acid by Bipolar Membrane Electrodialysis (바이폴라막 전기투석에 의한 유기산 회수에 관한 모델링)

  • Kim, Sang-Hun;Lee, Byung-Chul
    • Korean Chemical Engineering Research
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    • v.44 no.5
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    • pp.476-482
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    • 2006
  • This paper studied the recovery of organic acid from organic acid salt by using bipolar membrane electrodialysis. Acetic acid and lactic acid was used as for organic acid. Organic acid concentration, sodium hydroxide concentration and pH values were measured at various current density. Organic acid salt was effectively converted to organic acid and sodium hydroxide. Based on the experimental results, mathematical models were developed, in which time changes in ion balance were considered. Model predictions of organic acid concentration, sodium hydroxide concentration and pH values were in good agreement with the experimental data.

Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

  • Yim, Dong-Gyun;Chung, Yi-Hyung;Nam, Ki-Chang
    • The Korean Journal of Food And Nutrition
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    • v.30 no.5
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    • pp.1105-1112
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    • 2017
  • Fermented sausages prepared by inoculation with different starter cultures were analyzed for their physicochemical characteristics. Three types of fermented sausages were processed separately, without starter culture (control), with a commercial culture mix, and culture mix plus Lactobacillus plantarum (LP). On proximate analysis, two inoculated sausages showed an increase in moisture and fat contents (p<0.05). The inoculated sausages showed lower hardness and gumminess values (p<0.05) than control. The combination of starter culture with LP displayed the lowest chewiness and cohesiveness values and showed a more intensive red color (p<0.05). Two inoculated batches showed significantly lower pH values and water activity than control, in accordance with the increase in lactic acid bacteria (p<0.05). The inoculated sausages reduced the extent of lipid oxidation (p<0.05) and induced an increase in lauric acid, linoleic acid, eicosadienoic acid, and arachidonic acid, as well as they had a higher polyunsaturated fatty acid content and ratio of n-6 and n-3 fatty acids (p<0.05). The addition of LP to the starter culture in a suitable combination resulted in a positive effect on the physicochemical and microbiological attributes of fermented sausages.

Effect of Organic Acids on the Survival of Escherichia coli 0157:H7

  • Oh, Deog-Hwan;Park, Jong-Hyun;Park, Boo-Kil
    • Preventive Nutrition and Food Science
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    • v.5 no.3
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    • pp.131-135
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    • 2000
  • The inhibitory effect of various organic acids on the growth and survival of Escherichia coli O157:H7 in tryptic soy broth with 0.6% yeast extract at 37$^{\circ}C$ or 4$^{\circ}C$ was determined. Minimal inhibitory pHs of acetic acid, citric acid, fumaric acid, hydrochloric acid and lactic acid were 5.0, 4.0, 4.5, 4.0 and 4.5, respectively. Acetic acid (0.012 m) showed the strongest antimicrobial activity, based on the pH values or equivalent molar concentrations, followed by lactic acid (0.0006 M), fumaric acid (0.004M) and citirc acid (0.004 M), respectively, E. coli O157:H7 with an initial inoculum of {TEX}$10^{7}${/TEX} CFU/ml and {TEX}$10^{5}{/TEX} CFU/ml in tryptic soy broth supplemented with 0.6% yeast extract, acidified to target pH with citric, fumaric and lactic acids at 37$^{\circ}C$, was completely inactivated after 7 d and 5 d incubation, respectively, except for the acetic acid (9 d). The bactericidal effect decreased at the same pH when the incubation temperature a was reduced from 37$^{\circ}C$ to 4$^{\circ}C$. The pH values of 0.2% acetic (pH 5.1), 0.6% citric (pH 4.2) and 0.4% lactic acid (pH 4.3) in TSBYE were almost correspondent to the minimal inhibitory pH values on E. coli O157:H7 of acetic (pH 4.0), citric (pH 4.0) and lactic acids (pH 4.5).

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