• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.267-273
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• 2018

Horse fat was extracted from fatty horse meat at $70^{\circ}C$ under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of ${\alpha}$-, ${\gamma}$-, or ${\delta}$-tocopherol during storage of 14 days at $65^{\circ}C$ in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of ${\gamma}$-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both ${\gamma}$- and ${\delta}$-tocopherol impeded the oxidation of horse fat during storage.

• Transactions of the Korean hydrogen and new energy society
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• v.28 no.6
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• pp.712-720
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• 2017

As Korean government has activated the renewable portfolio standard (RPS) since 2012, producers have been seeking and using the various renewable resources to meet the RPS quota. One of these efforts, Power Bio-Fuel oil demonstration project is being conducted to check the operability and compatibility with fossil fuel, Fuel oil (B-C) from 2014. The oil is a mixture of vegetable oil and animal fat or fatty acid ester of them and should satisfy some specification to use the power generation. The oil's quality and combustion characteristics are different from conventional oil, Fuel oil (B-C) in current power plant facility. In this study, it was investigated the storage stability and malodor intensity of Bio-Fuel oil.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.26-32
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• 2003

Rice is one of the most important cereals in the world. Japanese people use about 9 million tons of rice per you. We use rice for cooked rice as staple foods and for processing, such as rice wine (sake), rice crackers and miso fermentation, etc. Palatability, eating quality, of rice is evaluated by the sensory test and various kinds of physicochemical measurements. Japanese National Food Agency started the storage of 1.5 million tones of rice in 1996. We carried out the storage test using high quality rices since 1995 until 1996. As indices for the quality deteriorations of rice grains during the storage, germination ratio, enzyme activities, fat acidity, physical properties of cooked rice were clarified to be useful. We applied colorimetric method for the measurements of fat acidities in the place of titration method. Processing suitabilities of rice differ depending on the products. Low amylose rice is more suitable for soft rice crackers and high amylose rice is preferred more for rice noodle. Pre-cooked rice products, such as frozen cooked rice, retort-pouched rice and aseptic rice, are increasing recently in Japan. In addition to above-mentioned physico-chemical tests, NIR spectroscopy,“Midometer”and“Taste sensor”are novel and useful to evaluate eating quality and processing suitabolities. Recently, rice wholesalers and retailers have been obligated to display the name of cultivar, location of cultivation and the year of production of rice grains which they sell by the Japanese Agricultural Standard Law (JAS). In order to detect the dishonest labeling of rice cultivars, we developed new cultivar identification method based on DNA polymorphism.

• Journal of Nutrition and Health
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• v.10 no.4
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• pp.10-18
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• 1977

Activities of lipoprotein lipase (LPL) and hormone-sensitive lipase (HSL) in adipose tissue, accumulation of carcass fat, and serum triglyceride have been determined in meal-fed (MF) and ad libitum-fed (AD) rats. At each feeding frequency, the animals received diets providing total fat as 15% or 30% of calories and polyunsaturated fatty acids (PUFA) as 2.5% or 11% of calories. The food intake of the MF rats was 75% of that consumed by the AD rats but MF rat utilized their food more efficiently, as evidenced by weight gain per 100 Kcal consumed. Meal feeding, as contrasted to ad libitum feeding, resulted in greater activities of both LPL and HSL. This suggested a higher turnover of fat in the adipose tissue of MF rats. In AD rats, body fat was significantly correlated with LPL and the ratio of LPL/HSL. Meal feeding significantly increased the ratio of LPL/HSL, indicating a greater capacity for energy storage and fat deposition in the MF rat. However, at the limited caloric intake, MF rats failed to realize this potential; there was no significant difference in percentage of body fat at the two feeding frequencies. Body fat deposition was greater in rats fed the 30% fat diet, as compared with the 15% diet, regardless of the rate of food ingestion. This was coupled with a higher ratio of LPL/HSL. The significant correlation of serum triglycerides with body fat and with the ratio of LPL/HSL in AD rats suggests that LPL activity and fat deposition may be controlled by the concentration of circulating triglycerides. Both serum triglycerides and adipose LPL activity were significantly reduced when the diet contained high levels of PUFA. The percentage of body fat was also lower in animals whose intake of PUFA was high.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.55-60
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• 2007

This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 mg% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.

• Journal of information and communication convergence engineering
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• v.10 no.4
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• pp.405-410
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• 2012

Several attempts have been made to add journaling capability to a traditional file allocation table (FAT) file system. However, they encountered issues such as excessive system load or instability of the journaling data itself. If journaling data is saved as a file format, it can be corrupted by a user application. However, if journaling data is saved in a fixed area such as a reserved area, the storage can be physically corrupted because of excessive system load. To solve this problem, a new method that dynamically allocates journaling data is introduced. In this method, the journaling data is not saved as a file format. Using a reserved area and reserved FAT status entry of the FAT file system specification, the journaling data can be dynamically allocated and cannot be accessed by user applications. The experimental results show that this method is more stable and scalable than other log-based FAT file systems. HFAT was tested with more than 12,000 power failures and was stable.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.151-158
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• 1994

This study was carried out to clear up the cause of low-acid producing phenomenon occurred In non-fat dry milk during liquid-yoghurt fermentation by Lactobacillus case, and to present its improving methods. All samples of non-fat dry milks which were low in TCA-soluble peptides showed low-acid production, but those high in TCA-soluble peptides showed high-acid production. The addition of trypsin-hydrolysate of Na-caseinate to non-fat dry milk showed some improving effect on acid production but that of papain-hydrolysate did not show any improving effect and that of bacterical neutral protease-hydrolysate showed some inhibitory effect. The improving effects on growth and acid production of lactic acid bacteria were more prominent when the trypsin-hydrolysate of Na-caseinate was added. to such fermenting system in which the levels of TCA-soluble peptides and the proteolytic ability of starter bacteria were abnormally low. The liquid-yoghurt made with non-hydrolysed Na-caseinate and defective non-fat dry milk showed precipitate occurrence but that with trypsin-hydrolysate of Na-caseinate and defective non-fat dry milk did not make any precipitate during storage as with normal non-fat dry milk.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.933-940
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• 2015

The objective of this study was to determine quality changes in seed germination rates and lipid components in Japonica and Tongil (indica/japonica) type brown rices with different tocol composition during storage. Moisture content, seed germination rate, crude lipid content, fat acidity, tocol content, free fatty acid composition of brown rice and pH of milled rice were measured to evaluate their quality after storage. Seed germination rates of stored Japonica and Tongil type brown rices were decreased by 22.4% and 59.7%, respectively, after 8 weeks of storage. The fat acidity of Japonica rice was significantly (p<0.05) higher than that of Tongil type brown rices after storage. The major tocol homologue of Tongil type was ${\gamma}-tocotrienol$, whereas, major tocol homologues of Japonica brown rices were ${\alpha}-tocopherol$ and ${\alpha}-tocotrienol$ throughout the entire storage period.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.84-90
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• 2012

This study was performed to determine the quality characteristics and shelf-life of low-fat sausages (LFS) with 0.4% sodium tripolyphosphate (STPP) alone or in combination with a 10% trisodium phosphate (TSP) solution during refrigerated storage. When 0.4% STPP was added, no differences in pH values were observed. However, pH values increased with the addition of the TSP solution when 0.4% STPP was incorporated. The addition of STPP into LFS decreased redness and the dipping in the TSP solution increased yellowness (p<0.05). Total bacteria and Listeria monocytogenes, which inoculated Log $10^{3-4}$ colony forming units (CFU/g) were increased with increased storage time. At 4 wk of storage, total bacteria and Listeria monocytogenes reached levels of 8.03-8.22 Log CFU/g, however they decreased to 7.89 Log CFU/g at 8 wk of storage time. Due to the pH increases, Listeria monocytogenes significantly increased in LFS dipping with 10% TSP. Based on these results, LFS dipping with 10% TSP solution promoted the growth of Listeria monocytogenes, regardless of STPP addition. These results indicated that 0.4% STPP addition and dipping with TSP affected the pH and color, however, it didn't extend the shelf-life of LFSs during refrigerated storage.