• Journal of Life Science
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• v.20 no.1
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• pp.55-59
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• 2010

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.206-212
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• 1972

Oxidative changes in the rice lipids under accelerated condition were studied by measuring the changes in weight gain, total carbonyl compound, malonaldehyde, and fatty acid composition. Rice lipids were prepared by extraction with either n-hexane or ethanol from polished rice grain and purified by Folch's method. The lipid preparations were either incubated in dark at $40^{\circ}C$ or irradiated with ultra-violet light for a period of 55 days. Weight gain by oxygen absorbed sharply increased within 3 days in the rice lipids under UV light irradiation. However, with the rice lipids at $40^{\circ}C$ incubation a moderate increase in weight was observed only after 45 days storage. Their induction periods were one day (hexane extracted, under UV light), 2 days (ethanol extracted, under UV light), 30 days (hexane extracted, at $40^{\circ}C$), and 40 days (ethanol extracted, at $40^{\circ}C$) respectively. Oxidative rancid odor appeared at the end of the induction period. Total carbonyl compound and malonaldehyde markedly increased within 7 days, and decreased in the rice lipids under ultra violet light irradiation, while at $40^{\circ}C$ incubation they were continued to increase slowly through out the storage. The hexane extracted lipid were less stable than ethanol extracted lipid on the basis of oxygen absorption, malonaldehyde and other carbonyl compound formation. With the hexane extracted lipid during 55 days incubation at $40^{\circ}C$, the contents of linoleic and linolenic acids decreased, while the oleic, stearic, and palmitic acids increased.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.135-142
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• 1996

대나무잎(신의대)을 70% ethanol로 $80\pm2^{\circ}C에서$ 추출하고 극성이 다른 4가기 용매로 확분하여 생리활성 및 항균성을 검토하였다. 70% ethanol extract는 높은 항산화력을 나타내었고, 70% ethanol extract로부터 얻어진 각 용매별 추출 획분이 지질과 산화물 생성 억제와 malonaldehyde 생성 억제 효과는 ethyl acetate 획분 $\geq$ diethyl ether 획분 $\geqpetroleum$ ether 획분 > n-butanol 획분 > 수용성 획분의 순이었다. 전자공여능, 아질산염 제거능 및 항보체 활성은 n-butanol 획분이 다른 획분에 비하여 가장 높은 효과를 보였고 70% ethanol extract의 경우에도 전자고영능, 아질산염 제거능 및 항보체 활성이 높게 나타났다. 미생물인 Vib-rio parahaemoluticus, Pseudomonas aeruginosa, Salmonella typhimurium, Enterobacter aerogenes, Staphylococcus aureus 등에서 항균력을 나타내었다.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.184-189
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• 2011

Polysaccharide (PS) was fractionated from hot-water extract of Artemisia iwayomogi Kitamura stems. PS showed considerably higher hydroxyl radical scavenging activity than caffeic acid and glutathione. PS showed lower superoxide anion radical scavenging activity than hydroquinone and ascorbic acid. The scavenging activity of PS on the reactive oxygen species (ROS) induced by human neutrophils with zymosan was determined by the lucigenin-enhanced chemiluminescence assay. The scavenging effect of the PS on ROS as determined by the chemiluminescence assay was about 2-fold stronger than that of ascorbic acid at the same concentration. PS significantly decreased protein carbonyl and malonaldehyde contents in UVB irradiated skin homogenates, which was comparable to glutathione at the same concentration. This result suggested that PS derived from A. iwayomogi Kitamura stems may be a potent candidate as functional compound for the protection on UVB induced skin damage in cosmetics.

• Journal of the Korean Applied Science and Technology
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• v.12 no.1
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• pp.69-79
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• 1995

Ham, sausage and bacon were treated with common household processing techniques including refrigerated storage(0, 14, 28 days) and cooking(pan-frying, microwaving, boiling). Lipid oxidation was evaluated by measuring fatty acid composition, malonaldehyde(MA), TBA values and by measuring fluorescent products. Major fatty acid composition were oleic acid and followed respectively palmitic acid, stearic acid, linoleic acid, linolenic acid. There was no significant difference in fatty acid composition by cooking method but there was a tendency of being increased of unsaturated fatty acid during 28days storage. Ma, TBA and fluorescent products showed a tendency of being increased continually according to storage days rather than cooking method.

• Journal of Ginseng Research
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• v.20 no.3
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• pp.262-268
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• 1996

4-year-old fresh ginseng was stored for 12 weeks at 4$^{\circ}C$ under the CA storage and samples were withdrawn after every 1, 2, 3, 4, 6, 8 and 12 weeks for processing of red ginseng. Antloxidative and cytotoxic activities of steamed red ginseng for the quality evaluation are summarized as follows: Reducible activity of water extract to 1, 1-dipenyl-2-picryl hydrazyl increased with increasing storage period. Antioxldative activity of red ginseng did not change in petroleum ether fraction, while it had a tendency to increase In the fractions of ethyl ether and ethyl acetate with increasing storage period. in contrast to fresh ginseng, malonaldehyde formation In heparin mlcrosome of red ginseng processed from fresh ginseng stored In CO2:O2:Nl (6:4:90) with a 0.5% DF-100 immersion condition decreased but was not changed significantly by the period of storage. Cytotoxic activity against cancer cell at a 40 mg/ml concentration of red ginseng slightly increased with an increase in storage period but no effect was observed at the concentration less than 10 mg/ml.

• Natural Product Sciences
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• v.1 no.1
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• pp.17-24
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• 1995

The effects of orchildectomy with/without testosterone replacement in wale rats, and ovarectomy with estrogen replacement in female rats on lipid peroxidation were studied in male and female rats fed with diets fortified with 20% w/w, soybean oil or palm oil for 4 months. Serum, liver and heart homogenates were assayed for malonaldehyde and conjugated diene levels. Orchidectomy was found to reduce levels of lipid peroxidation products in the serum, liver and heart. Testosterone replacement did not increase the lipid peroxidation products to levels in the non-orchildectomised rats, while estrogen did not influence lipid peroxidation significantly. Palm oil decreased, but soybean oil increased lipid peroxidation in the liver and heart of both the castrated and sex hormone-replaced male and female rats.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1030-1035
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• 2002

Despite health benefits derived from fish oil, polyunsaturated fatty acids (PUFAs) contained in fish oil are susceptible to lipid oxidation. To determine the optimum condition for maintaining good quality cooked fish during storage, mackerels were broiled with salt or soysauce condiments, and the lipid oxidation during 12 days of storage at refrigerated condition was measured. Peroxide value of broiled mackerel group with salt significantly increased after immediate cooking and maintained higher value throughout the storage period compare to the soysauce-added group, but showed similar value to the control group. Conjugated diene content in the soysauce-group was lower than the control and salt-added groups. Malondialdehyde content of broiled mackerel increased twofold and showed similar values in soysauce-added and the control groups during storage, whereas increased in the salt-added group significantly. Fatty acid compositions of the three mackerel groups changed after cooking, whereas that of the control group was almost stable during storage. In comparison with raw mackerel, the ratio of PUFA and saturated fatty acids decreased significantly, and the content of n-3 family fatty acid decreased from 25.53 to 20.63% in salted broiled mackerel. Soysauce group showed no reduction of PUFA with increasing storage time and showed the highest ratio of n-3/n-6 among the three groups at 10 days storage. Results reveal soysauce condiment protects against lipid peroxidation of broiled mackerel. Maillard reaction products (MRPs) found in soysauce might be responsible for the inhibitory effect and is a good condiment for extending storage life of cooked fish containing high amount of PUFA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.249-254
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• 2004

Effect of mulberry tree powders on the antioxidant activity of submerged -liquid culture of mushrooms was investigated. Agaricus blazei (AB), Hericicum erinacium (HE), Pleurotus ostreatus (PO), Phellinus linteu (PL) and Paecilomyces japonicus (PJ) were cultured in a shaking incubator (200 rpm, $25^{\circ}C$) for 7 days in culture media: 1) basal medium (BM) and 2) BM+1% mulberry tree powders (BMM). Hot water extracts from the submerged-liquid cultures of mushrooms and BMM were freeze-dried for the measurement of antioxidant activity, of which reaction mixture (25 mL: 10 mL of 0.2 M sodium phosphate buffer, pH 8.0; 4.5 mL distilled water; and 10.5 mL ethanol) contained 275 $\mu$mol linoleic acid and one mg test sample. The reaction mixture was incubated in a shaking incubator (200 rpm, 4$0^{\circ}C$) for 16 days. Peroxide value (POV) was measured for a period of over 16 days, and malonaldehyde (MA) was determined only for samples from the day 16 of incubation. Mycelial weight of mushroom strains cultured in BMM was greater than BM. The antioxidant activities of AB-cultured in BW (AB-BMM) and HE-cultured in BMM (HE-BMM) were superior to those of other mushroom strains-cultured in BMM or BM and of BMM. These results suggest that mulberry tree powders enhance the antioxidant activity of submerged-liquid culture of mushroom strains. The AB-BMM and HE-BMM were the most active cultures.