• Korean Journal of Food Science and Technology
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• v.7 no.1
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• pp.51-56
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• 1975

The effects of various concentration of NaCI, i.e., 1, 2, 2. 5, 3, and 4%, on the rancidity development of samples of Ramyon, deep-fried instant noodles, were studied. Dough for the samples, which was composed of wheat flour, distilled water, and pure NaCI, was prepared at a commercial plant but the deep-frying p개cess for the dough was performed in the laboratory. The products thus obtained were incubated for 50 days at $45.0{\pm}1.0^{\circ}C$. Peroxide and TBA values were determined every 5 days throughout the storage period. The results obtained are as follows. 1) Control and the samples containing 1, 2, 2. 5, and 3% salt had POVs of 8. 7, 9. 1, 9. 0, 9. 2 and 9. 7 respectively after 25 days. The control showed a POV of 19.1 after 45 days whereas the sample Ramyons containing 1, 2, 2. 5, 3, and 4% salt had POVs of 12. 6, 13. 2, 14. 6, 15. 3, and 15. 8 respectively after 30 days. 2) TBA values of Control and the sample containing 1, 2, 2. 5, 3, and 4% salt were 5. 8, 6. 1, 6. 2, 6. 4, 6. 7, and 6. 6 respectively after 15 days. But the control developed a TBA value of 11. 4 after 40 days. The samples containing 1, 2, 2. 5, and 3% salt showed TBA values of 10. 2, 14. 3, 15. 8, and 15. 3 respectively after 30 days whereas the sample containing 4% salt had a TBA value of 13. 8 after 25 days. 3) The relationship between the POVs and the TBA values was linear. However, the regression curves of the POVs and the TBA values indicated progressive increase in the gradients(POV/TBA) with increase in the salt content. 4) From the results of the present study, it was found that although the acceleration of rancidity was not in proportion to the amount of NaCI, definite progressive increase in the rancidity development was observed with increase in the salt content of the sample Ramyons.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.100-105
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• 1987

To study the relative effectiveness of the antioxidants (BHA, BHT) and the transparent cellophane films (colorless, blue and red) on rancidity development of the sesame oils treated with sunlight - irradiation condition, this experiment was carried out. The results obtained as follows ; 1. The retarding effect of the antioxidants on POV, COV and TBA development was more effective than control, and Bill was more effective than BHA. 2. The transparent cellophane films were more effective than antioxidants, and red was more effective than blue transparent cellophane film. 3. During the storage of the sesame oils which were covered with colorless, blue and red thansparent cellophane film respectively, the contents of linoleic acid in sesame oil were decreased, while oleic acid were increased.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.4
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• pp.343-346
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• 1995

The inclusion of crude ginger rhizome (zingiber officinale) extract at 0.5 to 1.0% (v/w) in the marination of marginally acceptable lean beef improved meat tenderness by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap (no vacuum) storage at $4^{\circ}C$. Ginger rhizome improves the palatability and acceptability of lean beef from carcasses of marginal quality. It is particularly beneficial for the preparation of pre-cooked ready-to-eat beef products that are not vacuum-packaged.

• Food Science and Industry
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• v.50 no.4
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• pp.50-64
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• 2017

Applications of the second generation of electronic nose in various field such as new food product development, slight rancidity during induction period, classification of similar products, discovery of odor, and odor reduction were reviewed. The possibilities of using electronic noses in areas that are difficult to analyze so far would be done in the future. It is believed that the utility value is expanded not only in the food industry but also in other areas.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.24-29
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• 1974

Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.500-505
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• 2007

The objective of this study was to investigate the effects of cooking methods (cooking apparatus and reaction level of oxygen) on the rancidity, reactive oxygen species (ROS), and furans produced while cooking deep-fired instant noodles. The sample rancidities showed a decreasing trend regardless of the cooking apparatus, as the available oxygen content in the cooking pot was reduced. In particular, soaking and then cooking using a microwave oven was found to be the most effective method to retard rancidity development. The ROS concentration after cooking had a similar trend to the rancidity. The furan concentrations of the samples significantly decreased under all cooking conditions as compared to the control, and the lowest value was 10.69 ppb for the sample cooked in a microwave oven without a cooking pot lid after soaking. The results indicate that cooking in a microwave oven with soaking was the most effective method for the oxidative stability of deep-fried instant noodles.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.446-453
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• 2022

In this study, we analyzed the antifungal activities of five essential oils (clove, rosemary, thyme, basil, and oregano) against three fungi (Penicillium oxalicum, Penicillium commune, and Cladosporium cladosporioides) isolated from farm-type fermented meat products Though their antifungal activities differed for each fungus, thyme had the greatest effect. Notably, C. cladosporioides showed the highest sensitivity to essential oils, and growth inhibitory effects were greater than for the other two strains. Additionally, ABTS, DPPH, and FRAP analysis confirmed that the five essential oils studied had antioxidant activity. ABTS analysis showed that clove (75%) and oregano (75%) oils had the highest antioxidant activities (both 93.7%). DPPH analysis showed that clove (75%) and rosemary (75%) oils had significantly greater antioxidant activities (both 93.8%) than thyme, basil, or oregano oils. FRAP results indicated that clove and basil oils were the strongest reductants. Comprehensive comparative analysis indicated that clove oil had more antioxidant activity than the other four essential oils. Overall, the study shows that the excellent antifungal properties of clove oil could be harnessed to produce safe fermented meat products by preventing rancidity and mold contamination.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.17-22
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• 1977

In the present paper, the effect of sodium sulfite treatment on tile inhibition of browning reactions occurring in the storage of dried oyster was tested and the supplementary effect of antioxidantsaddedwasalsomentioned. Dried oysters treated with sodium sulfite solutions as described in the previous paper(Lee and Choi, 1977) were stored in the bottles with silica gel bags at room temperature with or without the application of antioxidants. The ethanol solution of an antioxidant mixture(BHA, BHT, plus, synergists) was sprayed on the surface of cooked oyster before drying. The density of brown pigment was determined spectrophotometrically by measuring the absorbance at 420 and 440 nm of both fractions of pigment extract, namely chloroform-methanol and water soluble fractions, which represent the brown color developed by fat oxidation and Maillard reactions respectively. TBA value was also measured for the oxidative rancidity in oysters during the storage. It appeared from the results that the 0.5 M sodium sulfite-60minute treated samples showed better effect after 150 day storage at room temperature. Controlling tile pH of treating solutions, did not reveal so much different in inhibitory effect in the aspect of color but a more reduction of tyrosine and reducing sugar was resulted with acidic solution than with alkaline solution. The development of brown color in dried oyster seemed to be leaded rather by the oxidative rancidity of lipids than sugar-amino reactions particularly in a long-term storage since the browning of chloroform-methanol fraction progressed more rapidly than of water. soluble fraction. The application of antioxidant, therefore, could largely retard the browning of the product as appeared in the results that sodium sulfite treated oyster with addition of antioxidant kept the best color during the storage.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.26-32
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• 1990

Attempts were made to define the characteristics of microbial community as an indicator of Kimchi fermentation. Determination of communities was carried out by simple Gram-stain, followed by direct microcopic counts. In room-temperature $(15^{\circ}C)$ fermentation, microbial succession was occurred in the order of communities of Gram-positive bacteria, yeasts and Gram-negative bacteria. It was characteristic that Gram-positive bacterial community was developed during the production of lactic acid, yeasts community was developed to cause rancidity, and Gram-negative bacterial community was relevant to maceration (or softening) as well as rancidity. The fluctuation of apparent Gram-negative reaction group might be used as a criterion of death or aging of Gram-positive bacterial populations. In low-temperature fermentation $(5^{\circ}C)$, however, it was found that yeasts and Gram-negative bacterial communities did not developed but only Gram-positive bacterial community did. It follows from these results mentioned above that maturity of Kimchi depends on the development of Cram-positive bacterial community. Thus, the size and occurrence of microbial community are avaiable for an indicator of Kimchi fermentation, and also determination of community could be a useful method to predict the maturity.