• Title/Summary/Keyword: rancidity development.

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Microbiological and Oxidative Stability of Low Fat Ground Beef during Refrigeration (취반 재고미를 첨가하여 제조한 저지방 분쇄우육의 냉중중 안정성)

  • 김혁일
    • Food Science of Animal Resources
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    • v.18 no.4
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    • pp.301-306
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    • 1998
  • Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked lod rice and a control ground beef containing 30% fat were prepared and the analysis for microbiological and oxidative stability were conducted. During 6 days of storage at 4$^{\circ}C$ microbial analysis including total plate count and coliform groups were performed and 2-thiobarbituric acid reactive substance (TBARS) absorbances were measured. The growth rate of total aerobic bacteria and coliform groups tended to increase with the increase in fat content and the amount of added cooked lod rice. Development of oxidative rancidity were not significantly different between 10 and 30% fat ground beef but among the 10% ground beef the rancidity development significantly(p<05) decreased with the in-crease in the amount of added cooked old rice. Low fat ground beef groups were not stable over 3 days during storage at 4$^{\circ}C$.

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Evaluation of Thermally Oxidized Soybean Oil Using Carbon Nanotube Sensor (탄소나노튜브를 이용한 대두유의 가열산화 특성평가)

  • Lee, Eun-Ji;Lim, Seung-Yong;Fai, Vincent Lau Chun;Ju, Byeong-Kwon;Oh, Sang-Suk
    • Korean Journal of Food Science and Technology
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    • v.44 no.4
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    • pp.472-477
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    • 2012
  • As people are being exposed to many types of fast food, rancid oil is a factor affecting public health. Monitoring of rancidity in frying oils needs to be done adequately. The chemical methods that are currently used require long periods of time and expertise. The development of a device that quickly and easily measures rancidity would be helpful to manage rancidity in frying oils adequately. Due to the fact that carbon nanotube (CNT) is sensitive to acid value, we used CNT as a sensing material for detecting oil rancidity. Polyethylenimine (PEI) was coated on CNT for stable measurements. Experiments were conducted at $100^{\circ}C$ after samples were cooled from $180^{\circ}C$. The results showed a strong correlation between acid values and resistances using CNT sensors. As the acid value of oils increased, the resistance of CNT sensors increased. Development of sensors using CNT may make it possible to determine the rancidity of frying oils in real-time and on site.

Development of Antioxidant and Oxygen Scavenging Sachets to Prevent the Rancidity of Brown Rice (현미의 산패 억제를 위한 항산화 및 산소제거능 향낭 개발)

  • Lee, Jung-Soo;Han, Jaejoon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.21 no.1
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    • pp.41-47
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    • 2015
  • The objective of this study was to evaluate quality properties including acid value (AV) and peroxide value (POV) of brown rice packaged with antioxidant allyl mercaptan sachet or oxygen scavenging sachet. To prepare the antioxidant allyl mercaptan sachet, allyl mercaptan was encapsulated by rice flour and put in small roll paper pouch. The oxygen scavenging sachet consists of diatomite, sodium L-ascorbate and activated carbon. The results of this study showed that antioxidant allyl mercaptan sachet had no antioxidant effect on deterioration of brown rice, but oxygen scavenging sachet effectively inhibited rancidity of brown rice. Therefore, the developed oxygen scavenging sachet can be effectively utilized in food packaging system for quality stability.

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Natural Antioxidants (천연 항산화 성분)

  • 하귀현
    • The Korean Journal of Food And Nutrition
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    • v.8 no.2
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    • pp.135-144
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    • 1995
  • Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

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Quality Evaluation of Thermal Oxidized Fats and Oils by Spectrophotometer (분광기를 이용한 가열산화 유지의 품질측정)

  • Chang, Young-Sang;Yi, Young-Soo;Cho, Kyung-Ryun;Lee, Chul-Won
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.655-658
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    • 1994
  • This study was designed to investigate the suitability of oxidation matters and physico-chemical characteristics as a quality evaluation for the extent of rancidity development in fats and oils undergoing thermal oxidation. The results showed that acid value rapidly increased during heating time. Soybean oil, especially revealed a faster increase than palm oil and palm olein. Anisidine value and conjugated diene value also increased. Especially, soybean oil increased more rapidly than palm oil and palm olein. Active oxygen method stability was good in the ranks of palm oil, palm olein and soybean oil. Primary oxidation matter (POM) and secondary oxidation matter (SOM) were surveyed as an evaluation method for the extent of rancidity development in fats and oils. POM and SOM showed a sharp increase during the thermal oxidation period.

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Development of a Direct Evaluation Method to Measure the Rancidity of Yeonhaeju Soybean (Bazaz) Powders during Storage via the Fluorescence Spectrum Test (Fluorescence spectrum test를 이용한 연해주 대두(Bazaz) 분말의 저장 중 산패도 측정법 개발)

  • Uhm, Joo-Tae;Yoon, Won-Byong
    • Food Science and Preservation
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    • v.19 no.5
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    • pp.639-644
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    • 2012
  • The rancidity of soybean (Glycine max L.) from Yeonhaeju, called "Bazaz", in powder forms was evaluated through a fluorescence spectrum test (FST). The results from the FST were validated by comparing the TBA and acid values. Soybean powders were stored in 25, and $90^{\circ}C$ for 20 days. The maximum excitation and maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the 360 nm and 430-440 nm wavelengths, respectively. The mean particle size of soybean powder was maintained at $40{\mu}m$ to avoid the dependence of the reaction area during measurement. According to the FST results, lipid oxidation did not actively progress during storage at $25^{\circ}C$. The fluorescence intensity (FI) from FST on the first day of storage was not significantly different from that on the last day of storage (day 20; p < 0.05), but the FI dramatically increased at $90^{\circ}C$. A smooth increase was observed in the initial stage; then, after 11 days of storage, the FI value increased by nearly 100% compared to that on the first day. The FI values were compared with TBA and acid values that were measured under the same storage conditions. All the values at $25^{\circ}C$ showed similar patterns during storage, but at $90^{\circ}C$, the FI and acid values showed similar patterns but the TBA decreased after reaching the maximum values on storage day 12. The results demonstrated that FST may be useful for measuring the rancidity of the powder form of soybean because it does not require extraction to measure the rancidity.

Relative Effectiveness of BHA and Ascorbic Acid in Retarding the Rancidity Development of Potato Chips Stored in Various Conditions (여러 조건하(條件下)에서 저장(貯藏)된 감자튀김의 산패(酸敗)에 있어서 BHA와 Ascorbic Acid의 상대적(相對的) 억제효과(抑制效果)에 대(對)하여)

  • Kim, Hong-Lyour;Kim, Dong-Hoon
    • Korean Journal of Food Science and Technology
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    • v.4 no.4
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    • pp.245-251
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    • 1972
  • In the present study, the relative effectiveness of BHA, ascorbic acid, and BHA+ascorbic acid on the rancidity development of potato chips in various conditions were examined. BHA, ascorbic acid, and their mixture (BHA 0.05%, As. A 0.1%, and BHA 0.05%+As. A 0.1% relative to the weight of the potato chips) were dissolved respectively in 95% ethyl alcohol and incorporated to potato chips in the form of atomized mist. When the potato chips were stored in a dark place at $33.0{\pm}0.5^{\circ}C$, BHA was very effective in retarding the rancidity development of the potato chips. Ascorbic acid showed some antioxidant activity, but it was less effective than BHA. When BHA and ascorbic acid were used together, the antioxidant activity of the mixture appeared to be primarily due to BHA. Irradiation of direct sunlight to the potato chips, which were covered with coloress transparent polypropylene films, reduced the antioxidant activity of BHA incorporated to them. Ascorbic acid appeared to lose its antioxidant activity completely under the same condition. BHA retained a considerable degree of antioxidant activity when yellow transparent polypropylene films were used to cover the potato chips. Ascorbic acid, however, kept little antioxidant activity even in this condition.

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Factors Affecting Lipid Oxidation Development in High pH Ground Pork (고 pH 돈육 내의 항산화 기작)

  • Whang, Key;Kim, Hyuk-Il;Ha, Young-Duck
    • Korean Journal of Food Science and Technology
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    • v.25 no.5
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    • pp.517-520
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    • 1993
  • As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at $4^{\circ}C$ decreased significantly (p<.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p<.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p<.001) strongly supported the above finding that the increased free iron content of pH 5ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p<.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.

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Comparison of Intramuscular Lipid Oxidation in Porcine Muscle (근섬유간 지질의 산패에 관한 비교연구)

  • Yang, Ryung;Lee, Hyeong-Seok
    • Korean Journal of Food Science and Technology
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    • v.23 no.1
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    • pp.6-14
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    • 1991
  • Intramuscular lipid of longissimus dorsi muscle(white muscle), soleus muscle(red muscle) and cardiac muscle were autooxidized at $37^{\circ}C$ for 20 days, and the rancidity development and the effect of various factors on rancidity development were compared. Although the myoglobin content of red muscle was about 5 times as high as that of white muscle, the degree of autooxidation occurred in intramuscular lipid did not differ between red muscle and white muscle, when they had the same lipid content. Accordingly, it was suggested that the susceptibility of muscle tissues to lipid oxidation depends mainly on the lipid content of muscle tissue, regardless of muscle types. Lipid oxidation was not a major quality deterioration for dried-pork product, when it contained adequate amount of sodium nitrite and was air-tight vacuum-packed.

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Cooked broiler meat quality affected by different Mediterranean medicinal plants in the diet

  • AL-Hijazeen, Marwan A.;AL-Rawashdeh, Mustafa S.;Al-Rabadi, Ghaid J.
    • Animal Bioscience
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    • v.35 no.2
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    • pp.290-298
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    • 2022
  • Objective: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in combination: i) on cooked chicken meat quality and storage stability, ii) to compare this effect with those of the synthetic antioxidant butylated hydroxyanisole (BHA) and with the normal basic diet (Control: without supplements). Methods: Broilers (140 birds) were raised for 21 days and then equally divided into five different treatment groups of 28 birds each. The dietary treatments were as follows: i) control; ii) germander (GER, 1.5%); iii) oregano (ORE, 2.5%); iv) combination of GER and ORE (CM, 1.5%, and 2.5%); v) BHA (0.02%). Meat patties from the five treatments were prepared, cooked, and stored at 4℃ prior to analysis. During storage, samples were measured for thiobarbituric acid-reactive substances (TBARS) and total carbonyl levels at 0, 4, and 7 days. In addition, cooked thigh meat was prepared separately to evaluate cooking loss and sensory attributes. Results: The CM dietary treatment showed the highest antioxidant effect, with decreasing TBARS values (breast and thigh meat) throughout the storage time (4 to 7 days). Furthermore, ORE showed a higher antioxidant effect, decreasing the rancidity development (TBARS values), compared to the GER during the storage period (days 0 to 7). The anti-carbonyl effect of the CM supplement was the highest among all treatments from day 0 to 7. Generally, the antioxidant effect of GER was lower compared to that of ORE and BHA alone. The CM treatment most significantly decreased off-odor and rancidity development, with the lowest oxidation odor scores. Conclusion: The results indicate that the combination of oregano and germander in the diet of boilers improves meat quality and prolongs shelf life.