• 한국식품저장유통학회지
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• 제15권3호
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• pp.377-384
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• 2008

복숭아의 보존기한 연장을 위한 품질 향상을 위한 방법으로 적숙기의 복숭아에 1 kGy의 감마선 조사를 실시한 다음, $4^{\circ}C$와 $25^{\circ}C$의 저장조건에서 복숭아의 일반적인 품질 특성 및 관능학적 품질 특성을 평가하였다. 연구 결과, 과실류에 대한 Codex 권장선량인 1 kGy 선량의 감마선 조사에서 복숭아의 품질변화는 나타나지지 않았으며 초기 오염미생물의 균수를 약 2 log 단위($10^2\;CFU/g$) 정도 감소시키는 제어 효과가 확인되었다. 감마선 조사 복숭아의 보존 실험에서, 감마선 조사된 복숭아는 $25^{\circ}C$의 조건에서는 약 1주, $4^{\circ}C$의 조건에서 약 6주 이상의 미생물학적 품질 안전성을 나타내었으며 위축률, 수분감소, 경도 등의 이화학적 품질에서도 개선효과가 확인되었다. 감마선 조사 직후에는 감마선 조사 복숭아와 비조사 시료간의 관능특성 차이는 관찰되지 않았으나, 보존기간이 경과함에 따라 감마선 조사시료의 선호도가 비조사 시료보다 더 증가함을 확인하였다. 따라서 감마선 조사와 냉장보존을 병용할 경우, 상온 1주 이하인 복숭아의 미생물학적 보존기한을 4주 이상으로 연장시킬 수 있을 것으로 사료되었다.

• 한국식품저장유통학회지
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• 제13권3호
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• pp.304-309
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• 2006

식물성 천연항균제를 유가공설비 및 발효유제품의 항균처리제로서의 기능을 확인하기 위하여 천연항균제를 조제하여 항균특성을 검토하고 그 처리효과를 확인하였다. 조제한 매실추출물은 유제품의 발효 및 저장유통중 부패에 관여하는 Leu. mesenteroides, B. cereus, 및 K. pneumonia, 유제품 부패에 관여하는 것으로 알려진 Achromobacter sp. 등의 미생물에 대하여 PME $250{\mu}g/mL$ 이상의 농도에서 미생물의 생육이 완전히 억제되는 것을 볼 수 있었으며, 광범위한 범위의 열($40^{\circ}C{\sim}150^{\circ}C$)처리온도와 pH($4{\sim}10$)에서 안정한 것으로 나타났다. 한편, 발효유제품 제조공정 설비에 대한 미생물 검사 결과, 부패 미생물인 대장균, 곰팡이, 효모 등이 전혀 검출되지 않았으며, 변패미생물의 생육을 억제하는 매실추출물의 처리농도 범위에서 젖산균의 성장을 크게 저해하지 않아, 젖산 발효공정을 원만하게 수행할 수 있었으며, 표준방법에 의하여 발효제품을 제조하여 10시간내에 산도가 1.05%에 이르렀다. 아울러, 발효유제품에 $250{\mu}g/mL$ 이하의 PME를 첨가하고 유가공품을 발효시켜 적절한 숙성기간을 거쳐 제조할 경우, 젖산균을 제외한 변패미생물의 증식을 억제함을 알 수 있었고, 무처리구인 대조구와 향미 및 색도면에서 관능검사적으로 손색이 없으며, 선도유지기간이 확대되어 유통구조상 상품가치가 있는 발효유제품의 생산이 가능할 수 있음을 확인 할 수 있었다.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.380-395
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• 2022

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC₅₀ ㎍/mL and 12.11 IC₅₀ mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

• 한국축산식품학회지
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• 제40권1호
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• pp.55-73
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• 2020

Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18℃ for six months. Nuggets were prepared and stored at -18℃ for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH^· scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH^· scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.

• Ocean and Polar Research
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• 제25권2호
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• pp.201-211
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• 2003

Bottom simulating reflectors (BSR), representing the base of the gas hydrate stability field, are widespread on the South Shetland continental margin (SSM), Antarctic Peninsula. With the phase diagram fur the gas hydrate stability field, heat flow can be derived from the BSR depth beneath the seafloor determined on multichannel seismic profiles. The heat flow values in the study area range from $50mW/m^2$ to $85mW/m^2$, averaging to $65mW/m^2$. Small deviation from the average heat flow values suggests that heat flow regime of the study area is relatively stable. The landward decrease of heat flow from the South Shetland Trench to the continental shelf would be attributed to the landward thickening of the accretionary prism and the upward advection of heat associated with fluid expulsion. The continental slope 1500m to 3000m deep, where BSRs are most distinguished in the SSM, shows relatively large variation of heat flow possibly due to complex tectonic activities in the study area. The local high heat flow anomalies observed along the slope may be caused by heat transport mechanisms along a NW-SE trending large-scale fault.

• 분석과학
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• 제33권5호
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• pp.215-223
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• 2020

The objectives of the present study were to assess the oxidative stability of South Korean n-3 (omega-3 fatty acid) supplements carried out from 2018 to 2019 and evaluate the influence of product characteristics on oxidative safety. A total of 76 n-3 supplements were analysed for oxidation safety by four markers, including acid value (AV), primary oxidation (peroxide value, PV), secondary oxidation (p-anisidine value, pAV) and total oxidation value (TOTOX). Among the supplements tested, 5.3 %, 55.3 %, 28.9 % and 46.1 % exceeded the international voluntary recommended levels for AV, PV, pAV and TOTOX, respectively. Purity (%) of products, remainder of expiration date (suggested shelf life), package in press through package (PTP) and products with additives had statistically significant differences oxidation assessment levels (p < 0.05). In addition, n-3 group found in Algae oil had significantly lower AV levels than the group that did not, and product with Alaska pollack oil, had significantly higher pAV levels than without group (p < 0.05). The high oxidation status of South Korean n-3 products in the present study could not be considered a public health problem right now. However, the levels of oxidation may affect a lot the efficacy and safety of using n-3 supplements. Thus, current oxidation safety limits should be reestablished by regulatory bodies to ensure the safety and efficacy of n-3 supplements, so that the standards could be applied to the products available to consumers.

• 한국축산식품학회지
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• 제35권3호
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• pp.330-338
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• 2015

The effects of dietary supplementation of processed sulfur in pigs according to the level provided during the fattening phase were examined. The pigs were divided into three groups: control (CON), non-sulfur fed pigs; T1, 0.1% processed sulfur fed pigs; T2, 0.3% processed sulfur fed pigs. Physicochemical and sensory properties, as well as meat quality and oxidative stability of the Longissimus dorsi muscle were investigated. The feeding of processed sulfur did not affect moisture and protein contents (p>0.05). However, the crude fat content of T2 was significantly decreased compared to CON (p<0.05), while the pH value of T2 was significantly higher than those of both CON and T1 (p<0.05). Cooking loss and expressible drip of T2 were also significantly lower than that of CON (p<0.05). The redness of meat from T1 was significantly higher than both CON and T2 (p<0.01). During storage, lipid oxidation of the meat from sulfur fed pigs (T1 and T2) was inhibited compared to CON. Examination of omega-3 polyunsaturated fatty acids revealed T2 to have significantly higher content than CON (p<0.05). In the sensory test, the juiciness and overall acceptability of T2 recorded higher scores than CON. This study demonstrated that meat from 0.3% processed sulfur fed pigs had improved nutrition and quality, with extended shelf-life.

• 한국축산식품학회지
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• 제37권3호
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• pp.429-439
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• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

• Food Science and Biotechnology
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• 제15권2호
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• pp.202-206
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• 2006

The oxidation stability of fish oil containing omega-3 polyunsaturated fatty acids (PUFAs), which is very susceptible to oxidative deterioration, needs to be improved before it can be successfully applied to functional foods. The antioxidant activities of 17 species of materials in anchovy oil (AO) were compared and a potent antioxidant was determined to improve the shelf-life of refined AO. Antioxidant activities of the 0.05% (w/w) materials in AO were compared against control during storage at $30^{\circ}C$ for 10 days. While no antioxidant effect was shown in alpha tocopherol against control, 3 species of grapefruit seed extracts (GSEs), astaxanthin (AX), soybean lecithin, and green tea extract showed good antioxidant activities. Especially, GSE B, GSE C, and AX showed significantly high peroxide inhibitory activities (PIAs) of $16.2{\pm}2.1$, $20.{\pm}3.5$, and $17.7{\pm}3.5%$, respectively, after the 4th day (p<0.01). Radical scavenging activities (RSAs) of GSE B, GSE C, and AX were $85.1{\pm}0.8$, $95.3{\pm}0.3$, and $85.9{\pm}0.8%$, respectively. Correlation between PIAs and RSAs was high ($R^2=0.926$) in GSE B, GSE C, and AX. Therefore, we concluded that one of the main antioxidative mechanisms of GSEs and AX must operate through an RSA pathway. The $RC_{50}$ (concentration required for 50% reduction of 1,1-diphenyl-2-picryl-hydrazyl, DPPH) of GSE C was $258\;{\mu}g/mL$.

• 한국축산식품학회지
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• 제31권6호
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• pp.865-871
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• 2011

This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE $a^*$ values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.