• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.222-227
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• 2007

This study was carried out to investigate the influence of feeding eosungcho (Houttuynia cordata Thunb) powder on the meat quality of porks at chilled storage. Experimental groups were divided into control group (0%, C), 5% (T1) and 10% (T2) eosungcho powder feeding group, and then administered for 12 weeks. The results of sensory evaluation for softening value and scorched smell showed the highest preference in T1 group. Overall acceptability was also the highest in T1 group than the others. Physicochemical components were analyzed for pork loins that were stored at $4^{\circ}C$ for 23 days after vacuum packing. The moisture contents of pork loins were higher in T1 group than the others. Crude lipid contents were lower in T1 and T2 groups than the control group. The pH values were not significantly different in experimental groups during storage days. The Hunt L and a values increased significantly according to storage days. The Hunt b value was increased for the initial storage days but it did not change after 9 storage days. The Warmer-Bratzler share force of all experimental groups were greatly decreased between 2 and 9 storage days and then little exchanged afterwards.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.646-650
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• 2001

In this study, we investigated the thermotropic behavior of Daucus carota L. (DCS) extracts in phosphatidylcholine(PC) liposomes using high-sensitivity differential scanning calorimetry (nano-DSC). We used dipalmitoylphosphatidylcholine (DPPC) bilayers which made most stable liposomes among the other phosphatidylcholine. The sample DCS was extracted and fractionated to four different types, hexane(DCSMH), ethylacetate (DCSMEA), butanol (DCSMB) and aqueous(DCSMA) fractions. Compared to the other fractions of Daucus carota L., the DCSMH and DCSMEA fractions markedly affected the thermotropic properties of DPPC liposomes, broadened and shifted the thermograms of transition to lower temperatures. The incorporation of DCSMH and DCSMEA in DPPC liposomes were preferentially located in the hydrophobic core of DPPC bilayers, where it reduced the lipid packing orderness (cooperative unit) in the gel state compared to it in the liquid-crystalline state. These results suggest that the activities of the Daucus carota L. extracts to enhance the fluidity of the liposomal membrane have implication in their biological activities.