• 한국식품영양과학회지
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• 제14권3호
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• pp.229-234
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• 1985

The effect of packaging on the quality of dried anchovy was investigated, when packed with various materials and stored at different conditions. In cases of nitrogen gas substitution or addition of antioxidant, the reaction rates of lipid oxidation, the loss of available lysine and browning of the samples sealed in aluminum laminated film bag were lower than those packed in kraft paper or polyethylene film bag while the samples without gas substitution did not reveal any great differences in the rate of the reactions. The shelf-lives of the samples computed as a function of lipid oxidation were 90, 98 and 137 days at the storage of $35^{\circ}C$ for the packages of kraft paper, polyethylene and aluminum film respectively. And those at $55^{\circ}C$ storage for the same samples were 47, 51 and 77 days. The half-lives of available lysine loss were 227, 209 and 312 days at $35^{\circ}C$: 83, 83 and 147 days at $55^{\circ}C$ for the samples respectively. And the shelf-lives determined as a function of browning reaction were 26, 27 and 49 days at $55^{\circ}C$. The predicted shelf-lives at $25^{\circ}C$ as a function of lipid oxidation were 130, 140, and 189 days for kraft paper, polyethylene and aluminum laminated film packaging: 207, 229 and 246 days for the browning reaction, and 363, 339 and 415 days for the loss of available lysine. The results suggest that the protective effect of packaging on the reactions of lipid oxidation and browning could not be aided unless the air was expelled or replaced to inert gas.

• 한국식품과학회지
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• 제23권6호
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• pp.667-672
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• 1991

돈육과 닭가슴육을 이 용한 model system에 인삼의 양은 pH별로 첨가량을 변화시키면서 첨가되었다. 또한 돈육과 닭가슴육을 이용한 소시지는 인삼 2.5% 첨가와 함께 nitrite 함량은 변화시키면서 제조되었다. 그 결과 인삼첨가는 돈육에 있어서 pH4.5인 처리구를 제외하고 인삼내에 존재하는 폴리페놀 등의 성분에 의해 지방산화를 지연시키는 경향이 있는 반면 닭가슴육에 있어서는 pH에 관계없이 돈육에 있어서 보다 산화가 잘 일어나는 경향을 보여 주었다. 인삼과 nitrite를 혼합첨가한 소시지에서는 nitrite 첨가량이 증가 할수록 소지지의 산화는 감소하는 경향을 보여 주었다. 염지육색 형성 정도는 돈육에 7.5%까지 인삼 첨가량을 높임에 따라 증가되었지만 닭가슴육에서는 2.5%까지만 증가하는 경향이었다. 또한 Hunter의 색택에서는 인삼이 첨가된 돈육 소시지에서 적색도가 nitrite 첨가량이 증가함에 따라 증가하였고, 닭가슴육 소시지에서의 명도는 nitrite 첨가량이 증가함에 따라 감소하는 효과를 보였다.

• 한국식품영양과학회지
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• 제27권3호
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• pp.399-405
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• 1998

This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of OH, H2O2 and KO2. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe2+ ion exist in oil emulsion. The contents of Fe2+ ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stockes and pinus strobus. The content of asocrbic acid in Pinus strobus showed the highest (26.97ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persical Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persca Stokes showed 0.16 optical density (O.D), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsin, the Prinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.

• 한국축산식품학회지
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• 제23권1호
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• pp.50-55
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• 2003

신선 돈육을 준비하여 두 가지의 conveyer 이동 속도(10과 20 Hz)로 전자선을 조사(3.0 과 5.0 kGy)한 후 저장 중 돈육의 지방 산화와 일반 세균 그리고 중온균의 증식 억제를 비교하여 측정하였다. 본 실험 결과를 종합하여 볼 때 전자선의 처리는 확실하고 뚜렷한 살균 효과가 있는 것으로 밝혀졌으며 대체적으로 3.0 보다는 5.0 kGy 처리육의 살균 효과가 훨씬 우수하였다. 지방의 산화는 전자선 조사에 의해서 촉진되는 것으로 확인되었기 때문에 전자선을 돈육에 활용하려면 전자선 처리에 의한 지방의 산화를 억제해야 하는 필요성이 절실하게 대두되고 있다. 전자선의 conveyer이동 속도를 10에서 20 Hz로 증가시켰을 때 살균 효과가 감소한다는 사실은 의외의 결과이나 전자선의 조사가 대조구에 비해 일반세균과 중온균의 증식은 억제하였다. 한편 conveyer 이동 속도를 10에서 20 Hz로 증가시킨 경우 돈육의 산화가 억제된다는 사실은 매우 고무적이며 전자선 처리에 의한 살균 효과를 식육에서 극대화하기 위하여는 본 실험에서 확인된 전자선 주사 속도의 증가에 의한 항산화 작용 이외에 더 추가적으로 탈기 변형 포장 방법 등을 도입하여 산화를 더욱 억제하여야 할 것으로 생각된다.

• 한국축산식품학회지
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• 제34권2호
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• pp.200-206
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• 2014

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

• Asian-Australasian Journal of Animal Sciences
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• 제19권3호
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• pp.431-437
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• 2006

This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissue and processed pork products. Fifty-six pigs were allocated to four treatments, that included two dietary fat sources and two levels of vitamin E inclusion. Dietary fat was derived from either tallow, a source of saturated fatty acids (SFA), or from a mixture of soybean and linseed oils, which contain polyunsaturated fatty acids (PUFA). Vitamin E was included at either 0% or 0.011% of the diet. Growth and carcass characteristics were not affected by the dietary treatments. Dietary fat source affected the fatty acid profile of the longissimus muscle and subcutaneous fat tissue, with the PUFA diet resulting in significantly more polyunsaturated fatty acids in the tissues, and more favourable ratios of SFA to PUFA and C18:2 to C18:3 in terms of human health considerations. Lipid oxidation was significantly greater in tissues and processed products from PUFA-fed pigs. Inclusion of vitamin E in the diets, however, reduced the extent of lipid oxidation in the meat and meat products. Dietary manipulation of the fatty acid profile of pigs is an effective means of altering the fat composition of pork in order to provide human consumers with a healthy product. Vitamin E is effective as an antioxidant agent, particularly where processed products are concerned.

• 한국축산식품학회지
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• 제40권6호
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• pp.1033-1043
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• 2020

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.211-215
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• 2001

The packaging effect on physicochemical changes in irradiated sausage stored at -2$0^{\circ}C$ was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO$_2$ (0 ppm), and packaged in three different conditions such as aerobic, vacuum and $CO_2$ (100%). The samples irradiated at 0, 5 and 10 kGy absorbed dose, and the total number of microorganisms, lipid oxidation, color and texture were analyzed during frozen storage at-2$0^{\circ}C$. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO$_2$ addition to the sausage significantly reduced lipid oxidation, and the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum and $CO_2$ packaging. The NaNO$_2$ addition increased Hunter color a-value dramatically, but no packaging effect was found (p > 0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging, and $CO_2$ packaged sausage showed comparatively lower shear value than other packaging methods. From the results, vacuum or $CO_2$ (100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially far microbial quality and lipid oxidation.

• Asian-Australasian Journal of Animal Sciences
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• 제32권6호
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• pp.874-880
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• 2019

Objective: Ozone is considered a strong antimicrobial agent with numerous potential applications in the food industry. However, its high oxidizing potential can induce alterations in foods by acting on the unsaturated fatty acids. The aim of this study was to investigate the effect of ozonation on the oxidative stability of chicken breast meat obtained from animals subjected to different feeding strategies. Methods: Samples were obtained from commercial hybrid chickens (ROSS 508), some of which were nourished with a feed enriched with fats of animal origin, while the lipid source was vegetal for the remaining birds. Samples of meat belonging to both groups were treated with ozone and then analysis was performed to evaluate alterations in physical properties, lipid content, fatty acid profile, and oxidation stability. Results: Ozone induced a significant reduction in drip loss in meat samples obtained from animals nourished with vegetable fats; this nutritional strategy also produced meats leaner and richer in polyunsaturated fatty acids. Thiobarbituric acid reactive substances, useful for the assessment of lipid oxidation, were higher in samples obtained from animals fed with vegetable fats with respect to diet based on the addition of animal fats. Conclusion: The ozone treatment improved the physical parameters of meat samples obtained from animals fed with vegetable fats, however the same samples showed a higher lipid oxidation compared to what observed in the case of the dietary intake of animal fats, probably as a consequence of the marked increase in polyunsaturated fatty acids which are more susceptible to peroxidation.