• Journal of Animal Science and Technology
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• 제65권1호
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• pp.225-243
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• 2023

Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study, six types of natural extracts with excellent antibacterial activity were selected, and their antibacterial and antioxidant activities against four types of pathogens were evaluated in various combinations. In addition, the pH, color, amount of thiobarbituric acid reactive substances (TBARS), and growth of pathogenic microorganisms were analyzed during the storage of sausages treated with various combinations of these extracts. The natural extract mixtures exhibited different antibacterial activities, depending on the combination. Compared to grapefruit seed extract, a mixture of natural extracts extracted with ethanol (M4) reduced the Escherichia coli content by more than 99.9% after 8 days of storage and slowed the growth of Listeria monocytogenes and Salmonella spp. by more than 80% after 14 days. Compared to untreated (NC) and grapefruit extract (PC)-treated sausages, sausages treated with the natural extract mixtures showed a significant decrease in CIE L^* and an increase in CIE a^* and CIE b^* (p < 0.05). The pH value was significantly lower in sausages containing natural extract mixtures than in the NC and PC sausages (p < 0.05). The natural plant extract mixtures significantly prevented lipid oxidation (p < 0.05). In summary, different types of natural extract mixtures have a synergistic effect when used together, suggesting that natural preservatives can generally inhibit the growth of microorganisms and oxidation of processed meat.

• 한국식품영양과학회지
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• 제26권2호
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• pp.261-269
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• 1997

수산식품 중 비교적 다량의 다불포화지방산과 함께 콜레스테롤을 함유하고 있는 고등어를 50일간 염장하면서 콜레스테롤 및 지질의 산화와 이들 산화에 미치는 아스코르빈산 및 BHA의 영향에 대해 조사하였다. 고등어의 염장 중 콜레스테롤은 계속 산화분해되어 대조군의 경우 50일간 염장한 후에는 23.3mg/kg으로 생시료 함량의 33%에 불과했으나 아스코르빈산 첨가군은 염장 $10{\sim}30$일 사이에 비교적 콜레스테롤의 감소가 억제되었으며 BHA는 특히 100, 200mg/kg첨가한 실험군이 영장 50일 후에도 각각 생시료 함량의 80%와 85%를 보유함으로써 항산화효력을 크게 발취하였다. 7-Ketocholesterol과 지질산화의 척도로 정량된 malonaldehyde의 함량변화는 대조군의 경우에는 비슷한 경향을 보였으나 항산화제의 첨가군에서는 제각기 다른 경향을 보였다. 즉, 7-ketocholesterol의 생성에 대해 아스코르빈산의 첨가는 염장 10일 이후로 계속 억제효과를 보였으나 BHA는 염장 초기부터 후기까지 항산화효과가 월등하였다. 한편 아스코르빈산 첨가군에서 malonaldehyde의 생성은 염장 $10{\sim}30$일 사이에만 대조군에 비해 약 40%가 억제되었으며 BHA 첨가군에서는 염장 초기부터 50일까지 억제효과가 뚜렷히 나타났다. 결론적으로 염장고등어에서 지질과 콜레스테롤의 산화는 동시에 일어났으며 본 실험에서 사용된 아스코르빈산과 BHA는 모두 이들 산화에 대해 염장 30일까지 뚜렷한 항산화 효력을 나타내었고 특히 BHA의 첨가가 더 유효했다.

• 한국세라믹학회지
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• 제40권9호
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• pp.916-920
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• 2003

무게 비로 6%의 Gd가 치환된 이산화 우라늄, ( $U_{0.913}$G $d_{0.087}$) $O_2$를 475$^{\circ}C$ 공기 분위기에서 산화시키고 130$0^{\circ}C$ 공기 분위기에서 열처리시킬 때 변화하는 결정 구조, 형상 등을 XRD, SEM 및 EPMA 등을 이용하여 관찰하였다. 입방계 구조의 ( $U_{0.913}$G $d_{0.087}$) $O_2$는 475$^{\circ}C$ 공기 분위기에서 사방정게 구조의 ( $U_{0.913}$G $d_{0.087}$)$_3$ $O_{8}$로 산화되었다. 저온 산화에 의해 생성된 사방정계 130$0^{\circ}C$의 고온에서 열처리하는 동안 사방정계 상과 압방정계 상으로 다시 분리되었다. XRD와 EPMA 관찰결과, 분리된 사방정계 상과 입방정계 상은 각각 $U_3$ $O_{8}$과 ( $U_{0.67}$G $d_{0.33}$) $O_{2+}$x/인 것을 확인하였다. 열처리 동안 일어나는 일련의 산화와 상 분리 과정은 상 반응식으로 나타낼 수 있다. 각 열처리 단계에서의 무게 변화비를 측정하고 상 반응식을 이용하면 (U,Gd) $O_2$에 고용되어 있는 초기 Gd 함량을 정확히 계산할 수 있다.

• 한방재활의학과학회지
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• 제31권2호
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• pp.1-14
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• 2021

Objectives We evaluated the improving effects of Taeksa-tang (TST) using 3T3-L1 cells and C57BL/6 mice were fed on a high-fat diet. Methods The anti-radical activities of TST were studied using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid). The content of total polyphenol was measured using Folin-Ciocalteu reagent, whereas aluminum chloride colorimetric method was used for the content of total flavonoid. Moreover, the factors related to lipid profile and the protein expressions such as 𝛽-oxidation and anti-oxidant enzyme were analyzed using serum and western blotting of 3T3-L1 cells. Additionally, we examined lipolysis through glycerol appearance in mouse adipose tissue. Results TST treatment showed strong free radical scavenging activities with half maximal inhibitory concentration and the presence of a amount of total polyphenol and total flavonoid. TST treatment significantly increased factors related to 𝛽-oxidation such as carnitine palmitoyl transferase-1 and uncoupling protein 2 via the phosphorlyation of liver kinase B1 (LKB1) and AMP-activated protein kinase (AMPK). Moreover, the protein expressions of anti-oxidant enzyme and lipolysis were significantly elevated by TST administration. In addition, TST supplementation lowered serum malondialdehyde, triglyceride, and total cholesterol levels compared with the control group. Taken together, these data suggest that TST treatment regulated lipid parameters via the increase of 𝛽-oxidation by LKB1-AMPK signaling pathway. Conclusions TST may have a potential remedy in the prevention and treatment of obesity. Therefore, this study may provide the scientific basis for TST use.

• 한국응용과학기술학회지
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• 제14권1호
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• pp.33-43
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• 1997

본 연구는 간을 함유하지 않은 소시지와 각각 5%, 15%, 30%, 45%의 간을 함유한 세절형(sliceable)과 퍼짐형(spreadable) 그리고 훈연 퍼짐형(smoked spreadable) 소시지를 제조하여 간소시지의 산패도를 측정하여 보고하는 바이다. 연구결과를 요약하면 다음과 같다. 1. 소시지의 조지방 함량은 간의 함량이 증가할수록 조지방 함량이 유의하게 낮아지는 것으로 나타났다. 제조공정별로 살펴보면 간 45% 함유 소시지의 경우에는 제조공정에 상관 없이 15%이하의 낮은 지방 함량을 나타내어 간의 함량에 따라 소시지의 지방 함량에 유의한 차이가 있음을 알 수 있었다. 2. 제조일에는 세절형 소시지가 퍼짐형 소시지보다 산가가 유의하게 높게 나타났으며 훈연한 퍼짐형 소시지도 훈연하지 않은 퍼짐형 소시지의 산가 $1.74{\sim}1.80$보다 더 높은 산가를 나타내었다. 산가는 종류별로 산발적인 차이를 보이나 간의 첨가량이 증가할수록 산가가 다소 증가하는 경향이 나타났다. 3. 간 소시지의 저장시 과산화물가는 간의 함량과 제조공정에 상관없이 유의한 차이를 나타냈으며 저장기간이 경과함에 따라 증가하여 제조일에는 $27.19{\sim}29.43$이었으나 저장 14일에는 $85.35{\sim}88.56$으로 저장 28일에는 $117.86{\sim}145.14$로 증가하였다. 4. Malonaldehyde 함량은 간의 함량에 따른 차이는 없었으나 제조일에는 세절성 소시지가 $2.72{\sim}2.73{\mu}g/g$으로 가장 높은 malonaldehyde 함량을 나타내었으며, 훈연하지 않은 퍼짐형 소시지군이 $1.32{\sim}1.33{\mu}g/g$으로 가장 낮은 수치를 나타내었다. 저장기간에 따라 malonaldehyde의 함량은 증가하였다.

• 한국식품과학회지
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• 제31권2호
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• pp.527-534
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• 1999

솔잎의 제조방법별 열수추출물(HPNP, CPNP, FPN)의 항산화성을 검토하기 위하여 in vitro상에서 실험을 수행하였다. 각 추출물들의 지방산화 억제능을 측정한 결과, $Fe^{2+}$이온 첨가구에서는 HPNP와 FPN이 $Fe^{2+}$ 이온 binding능력이 우수하였으나, CPNP는 오히려 지방산화를 촉진하였고, $Fe^{3+}$이온 첨가구에서는 $Fe^{3+}$이온 binding능력은 없는 것으로 나타났다. 활성 산소종 존재 하에서 솔잎추출물의 첨가가 지방산화에 미치는 영향은 활성산소종보다 지방산화도가 오히려 높게 나타났으며, 가장 낮은 값을 나타낸 FPN도 $KO_2$보다 높게 나타나 포집능력은 없는 것으로 나타났다. 지방산화를 촉진하는 iron 함량은 ferrous iron과 total iron 모두 CPNP가 가장 높게 나타났고, 다음으로 HPNP, FPN순으로 나타났다. 항산화제인 ascorbic acid함량은 FPN, HPNP, CPNP 순으로 나타났다. 산화성 활성 free radical에 전자를 공여하여 산화를 억제시키는 척도인 전자공여능은 HPNP, CPNP, FPN순이었고, HPNP의 전자공여능이 가장 높은 것으로 나타났다. Speroxide dismutase (SOD) 유사활성을 측정한 결과 HPNP, CPNP, FPN순으로 나타나 SOD 유사활성능은 HPNP가 가장 우수하였다. 솔잎추출물을 각기 다른 pH에서 측정한 아질산염 분해능은 반응용액의 pH가 낮을수록 아질산염 분해능이 높게 나타났고 특히, pH 1.2에서 높은 분해능을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권1호
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• pp.115-122
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• 2014

This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

• 한국식품영양과학회지
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• 제23권5호
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• pp.792-798
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• 1994

In order to investigate the antioxidant activity of phenolic compounds contained in domestic Meju and Doenjang , the methanolic extract from defatted Meju and Doenjang was fractionated into the phenolic acid and the isoflavone fractions by alumina column and polyamide-6 column chromatography, respectively. Both phenolic acid and isoflavone fractions exhibited an identical antioxidative effect against the oxidation of linoleic acid. GC analysis revealed that the phenolic acid fractio contained vanillic , chlorogenic ,p-coumalic , ferulic, and caffeine acid. The content of caffic acid was greater than 70% in the phenolic acid fraction and the content of vanillic and chlorogenic acids were disappeared during fermentation, and thus, the facts are thought to be reasons for the low antioxidant activity of the phenolic aicd fraction from Doenjang. Similarly, the isoflavone fraction cotained daidzin, glycitin-65-0 glucosider and genistin and their aglycons such as daidzein, glyciten and genistein. The content of daidzin and genistin in Meju dramatically decreased at the early stage of fermentation ,whereas the content of daidzein an dgenistein rather increased ; however, these change in isoflavone contents did not affect the antioxidant activity of isoflavone fractions.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.60-65
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• 2009

Cookies were prepared by adding different levels (0, 5, 10, 15, and 20%) of purple sweet potato powder (PSPP) and their physicochemical and sensory characteristics were examined. With increase of the PSPP level, moisture content decreased and ash content increased (p<0.05). The spread factor of control cookies was higher than that of cookies containing PSPP. The incorporation of PSPP in cookies lowered the lightness and yellowness but increased redness (p<0.05). Texture measurement showed that the addition of PSPP did not affect the hardness of cookies. Results of acceptance test revealed that overall acceptability score was not significantly different between the control and the PSPP added cookies. Therefore, it is suggested that PSPP can be incorporated into cookies up to 20% without affecting the cookie quality. Total polyphenol content and antioxidant activity were assessed to examine the functionality of cookies. In addition, substitution of wheat flour with PSPP yielded cookies with higher polyphenol content and antioxidative activity (p<0.05). The peroxide value (POV) and acid value increased during storage at $60^{\circ}C$ for 80 days. The POV was significantly lower in cookies containing PSPP than the control cookies, suggesting that the addition of PSPP deterred the lipid oxidation (p<0.05).

• 한국분말재료학회지
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• 제5권4호
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• pp.286-292
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• 1998

Ni$_3$Al intermetallic compound has been tested as a binder phase, in order to improve the oxidation resistance and the mechanical properties of TiC-Ni cermet at a high temperature. The wettability of $Ni_3Al$ on TiC and the optimum sintering condition were investigated in TiC-(30, 40) vol% $Ni_3Al$ cermets with the sintering temperature (1380~$1430^{\circ}C$) and time (30~99 min). The results are summarized as follows: 1) Ni$_3$Al showed good wettability on TiC above 1400$^{\circ}C$ ; 2) The shrinkages of the specimens increased with the sintering temperature, the sintering time and the binder content, whereas the relative densities were decreased; 3) Any other phase did not appeared in the microstructures of all sintered cermets. The grain sizes of TiC became larger as the sintering temperature and the sintering time as well as the binder content increased; 4) The hardness of the cermets decreased with increase in the sintering temperature and the sintering time as well as the binder content; 5) The transverse-rupture strength of the cermets increased with the sintering temperature and the sintering time, whereas it decreased with the binder content.