• Food Science of Animal Resources
• /
• v.35 no.1
• /
• pp.71-79
• /
• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• Korean Journal of Food Science and Technology
• /
• v.18 no.4
• /
• pp.313-318
• /
• 1986

Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at $6^{\circ}C$ for 5 weeks. The oxidative behavior of lipids in the systems and the antioxidative effects of soybean sauce on the lipid oxidation were studied during the period of storage.Tiobarbituric acid values and peroxide values of the systems of GCM, GCM-B and GCM-W were increased significantly with the storage time, however, those values of GCM-S were hardly changed during the time of t u·eeks storage. The decreases in the contents of dienoic/polyenoic fatty acids of neutral or phospholipid fraction in GCM-S system were found to be the lowest among the systems during the 5 weeks storage. And also the least development of rancid flavor evaluated by sensory score during storage were observed in GCM-S system. These results are suggested that soybean sauce in the systems plays an important role as an antioxidative material on the lipid oxidation.

• Food Science of Animal Resources
• /
• v.31 no.1
• /
• pp.32-39
• /
• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• Korean Journal of Food Science and Technology
• /
• v.46 no.6
• /
• pp.677-681
• /
• 2014

The effects of toasting, simulated gimgui (dried and toasted laver) manufacturing, on lipid oxidation and antioxidant and pigment contents of dried laver (Porphyra spp.) were evaluated by peroxide value (POV) and conjugated dienoic acid (CDA) value measurement, HPLC, and spectrophotometry. Dried laver was toasted for 40 or 300 s at $120^{\circ}C$, or for 2 or 5 s at $250^{\circ}C$. The POV and CDA contents were significantly higher in the toasted samples (0.60-0.69 mmol/kg and 2.17-4.20%, respectively) except in samples toasted at $120^{\circ}C$ for 40 s, compared to those in the non-toasted samples (0.43 mmol/kg and 1.21%, respectively). Chlorophyll was the most stable pigment during toasting (>90% retention), followed by carotenoids (50-77% retention) and phycocyanins and phycoerythrins (13-73% retention). Porphyran was the most stable antioxidant (>95% retention), and polyphenols, the most unstable antioxidant (24-75% retention). Despite the degradation of pigments and antioxidants during toasting, the dried laver still contained health-benefiting components after toasting.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.94-98
• /
• 1993

The purpose of this study was to investigate the effects of garlic or lemon juice on the lipid oxidation of fish oil as antioxidants and color difference of fish muscle. The samples was treated with garlic or lemon juice by the amount 5%(w/w) or 10%(w/w) of fish muscle were stored at $4\pm$1^{\circ}C$$ and $-18\pm$2^{\circ}C$$ for 10 and 40 days, respectively. The results of this study were as follows; 1. pH of fish muscle had little change during all the storage time at $-18\pm$2^{\circ}C$$. pH of the fish muscle was decreased within 5 days and then was increased untreated or treated with garlic juice at $4\pm$1^{\circ}C$$. 2. Lipid oxidation of fish was measured by POV and TBA value. Both POV and TBA value of the sample treated with garlic juice were generally lower than those of the sample treated with lemon juice and the sample treated with 5f% garlice or lemon juice was lower than the sample treated with 10% garlice or lemon juice. 3. Lightness of the sample treated with loft lemon juice was the highest and that of untreated sample was the lowest during all the storage time at $4\pm$1^{\circ}C$$. As the storaging periods at $4\pm$1^{\circ}C$$, redness of the samples treated with 5% garlic or lemon juice were higher than that of the samples treated with lO%) garlic or lemon juice. Yellowness of the samples treated with 10% garlic or lemon juice showed the highest. Yellowness of the samples treated with lemon juice was higher than that of samples treated with garlic juice.

• Food Science of Animal Resources
• /
• v.31 no.2
• /
• pp.200-206
• /
• 2011

Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + ${\alpha}$-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70$^{\circ}C$). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at $35^{\circ}C$. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.417-421
• /
• 1994

To detect naturally occurring antioxidative components from unused marine resources, the screening test for the antioxidants containing in starfish, ascidian skin, cuttlefish ink, echinoid skin, Sargassum horneri, Agarum cribrosum, Odonthalia corymbifera and Desmarestia ligulata was carried out. The ether, acetone and methanol fractions successively extracted from Odonthalia corymbifera were very effective on prevention of the nonenzymatic lipid oxidation and their $IC_{50}$, (a concentration to inhibit 50% of control lipid oxidation rate) were $30,\;100\;and\;200{\mu}g/ml$, respectively. The water and methanol extracts obtained from cuttlefish ink also revealed strong antioxidant effect and their $IC_{50}$, were $390,\;100{\mu}g/ml$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.35 no.2
• /
• pp.162-165
• /
• 2002

To determine changes of heme compounds on lipid oxidation during repeat heating in white muscled fish (yellowfin sole and yellow croaker), myoglobin, metmyoglobin, total iron, nonheme iron and heme iron contents were analysed. Myoglobin content was decreased in the step of repeat heating. Especially, it was decreased the most rapidly roasted at 180$^{\circ}C$ for 20 min in fillet samples. The skinless fillet roasted at the lower temperature resulted in the higher level of metmyoglobin associated with the reduced myoglobin. Regardless of roasted temperature and time, total iron content was not change in contrast of raw meat throughout processing. Nonheme iron content was increased, but heme iron content was decreased during roasted, heated and reheated.

• Korean Journal of Poultry Science
• /
• v.17 no.3
• /
• pp.193-202
• /
• 1990

Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on shelf-life of physicochemical quality of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the physicochemical changes between 1% ascorbic acid dipped chicken pairs and untreated chicken parts. 1% ascorbic acid dip retarded lipid oxidation slightly. 7.5% potassium sorbate dip reduced dip loss, inhibited the decrease of water holding capacity and retarded lipid oxidation and protein deterioration. Compared with 7.5% potassium sorbate dip alone, dual treatment of 7.5% potassium sorbate and 1% ascorbic acid showed no significant difference in the physicochemical quality such an pH, drip loss, water holding capacity, shear force value and volatile basic nitrogen cotents while lipid oxidation was retarded more effectively. Reduction in relative contents of linoleic acid in dual treated chicken was significantly retarded.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.888-893
• /
• 2004

The effect of irradiation and packaging methods (vacuum vs aerobic) on microbial growth, electron donating ability, and lipid oxidation in marinated beef rib (Galbi) was investigated. The total aerobic bacteria in Gazlbi reduced significantly with the increase of irradiation dose, and the effect was more significant in the Galbi with vacuum packaging, The pH showed a decreasing trend during storage and this change was more significant in the Galbi with aerobic packaging. Electron donating ability of Galbi was reduced by irradiation in aerobic packaging but no difference was found in vacuum packaging except 7 days. The 2-thiobarbituric acid reactive substances (TBARS) value of Galbi increased by irradiation in aerobic packaging during storage time, but that of vacuum packaging was maintained an initial value. Results indicated that irradiation coupled with vacuum packaging may enhance the microbial safety of Korean traditional meat products, Galbi, with minimum quality changes during storage.