• 한국축산식품학회지
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• 제36권5호
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• pp.617-625
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• 2016

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbutiric acid reactive substances (TBARS), colour (L*, a*, b*), total aerobic mesophilic bacteria (TAMB), lactic acid bacteria (LAB), Micrococcus/Staphylococcus (M/S), mould-yeast (M-Y), and Enterobacteriaceae counts of pastırma with 0, 50, 100 and 150 ppm sodium nitrite were determined during the production. The nitrite levels and the production stages had significant effects (p<0.01) on residual nitrite, TBARS, pH, salt, and colour values. The TBARS values of the pastırma with nitrite were significantly lower (p<0.05) than the control. The final TAMB, LAB, M/S, and M-Y counts of pastırma with 150 ppm nitrite were significantly (p<0.05) lower than the control. Also, the a* (relative redness) values of control pastırma were significantly lower (p<0.05) than the pastırma with nitrite. The production stages had a significant effect (p<0.01) on the moisture.

• 한국응용과학기술학회지
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• 제28권2호
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• pp.152-160
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• 2011

The author previously reported that the addition of inuloprebiotics to broiler diets produces growth performance that is superior to antibiotic supplementation. The present study furthered this work by evaluating the quality with thiobarbituric acid reactive substances (TBARS) of the meat from chickens fed inuloprebiotics produced using Korean Jerusalem artichoke. Male Ross 308 broilers (n=240) were randomly allotted to a 35 day regimen of dietary control (no supplementation), dietary antibiotics supplementation (8 mg avilamycin/kg diet), or dietary inuloprebiotic supplementation (450 mg inuloprebiotics/kg diet). The pH, water holding capacity, L*value (lightness), and b*value (yellowness) of the chicken meat weres ignificantly higher in the inuloprebiotic group. The TBARS value of chicken meat stored at low temperature tended to increase according to the length of storage, and was significantly lower in the inuloprebiotics group. The sensory scores of the cooked chicken meat were significantly higher in the inuloprebiotics group. The results indicate that the addition of inuloprebiotics as anantimicrobial agent to broiler diets can greatly improve the quality and self-life with reducing TBARS of chicken meat.

• Physical Therapy Rehabilitation Science
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• 제4권1호
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• pp.17-21
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• 2015

Objective: In this study, we aimed to test the hypothesis that aerobic exercise might exert its cardio-protective effect by preventing oxidative stress and improving cardiac function in rat models with doxorubicin-induced cardiomyopathy. Design: Randomized controlled trial. Methods: We randomly divided experimental rats into four groups: the normal group was used as a non-cardiomyopathy normal control (n=10); the control group included non-aerobic exercise after doxorubicin-induced cardiomyopathy (n=10); the experimental group I included aerobic exercise (3 m/min) after doxorubicin-induced cardiomyopathy (n=10); and experimental group II included aerobic exercise (8 m/min) after doxorubicin-induced cardiomyopathy. Rats in the treadmill training groups underwent treadmill training, which began at 2 weeks after the first intraperitoneal injection. At the end of the exercise period, we determined the heart weight change for each rat. Changes in the levels of oxidative stress enzymes (superoxide dismutase [SOD], thiobarbituric acid-reactive substances [TBARS], and catalase) in the cardiac tissue of rats from all four groups were examined at the end of the experiment. Results: Significant cardiac myocyte injury and increase in myocardial TBARS concomitant with a reduction in myocardial SOD and catalase were observed following cardiomyopathy (p<0.05). Significant cardiac tissue and increase in myocardial TBARS along with reduction in myocardial SOD and catalase were observed following cardiomyopathy (p<0.05). Oxidative parameters were significantly improved in the aerobic exercise groups compared with the control group. Conclusions: These findings indicate that aerobic exercise effectively prevents oxidative stress in rat models with cardiomyopathy.

• Journal of Korean Biological Nursing Science
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• 제10권1호
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• pp.1-10
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• 2008

Purpose: The purpose of this study was to investigate the cerebral infarction size, antioxidant enzyme activities and lipid peroxidation changes after 6 weeks of dietary soybean protein intake in a rat focal brain ischemia model. Method: Weaning Sprague-Dawley rats were fed with either modified AIN-93G diet containing casein 20% (control), 20% soybean protein isolate-based diet (S20), or 40% of soybean protein isolate-based diet (S40) for 6 weeks. The animals were subject to right middle cerebral artery occlusion for 2 hr. After 24 hr of recirculation, the rats were sacrificed. Antioxidant enzymes activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx) and thiobarbituric acid reactive substance (TBARS) level in the right brain were also measured. Result: There were no significant differences in the right cortical infarction volume, TBARS level, SOD and CAT activities among the three groups whereas the GPx activities of the S20 group were significantly higher than those of the control group (p=.02). Conclusion: Our results suggest that 20% of soybean protein may have a modulating effect on GPx and possibly have some protective effect against oxidative stress although it may enough to decrease cerebral infarction volume in rat focal brain ischemia model.

• 방사선산업학회지
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• 제5권4호
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• pp.383-391
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• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• 한국축산식품학회지
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• 제39권4호
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• pp.668-676
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• 2019

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

• Journal of Animal Science and Technology
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• 제63권2호
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• pp.394-404
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• 2021

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO2). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO2; TRT1, 0 ppm NaNO2 + 0.1% POS; TRT2, 37.5 ppm NaNO2 + 0.1% POS; and TRT3, 75 ppm NaNO2 + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO2, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

• 한국가금학회지
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• 제29권4호
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• pp.279-286
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• 2002

본 연구는 오골계, 오골계교잡종(3원교잡)육의 한약제 첨가에 따른 저장시험에서는 한약증탕액구와 오골계증탕액구, 오골계교잡종증탕액구 0.1% 효소 처리한 오골계교잡종증탕 액구를 37$^{\circ}C$에서 56일간 저장하면서 TBARS, VBN, pH, 미생물수, 관능평가 등을 조사하여 적정 저장기간을 구명하고자 하였다. 증탕액의 저장기간 설정에서는 저장기간 중 성분변화를 측정하기 위하여 레토르트 포장지에 밀봉한 한약증탕액, 오골계증탕액, 오골계교잡종증탕액, 오골재래계를 flavourzyme으로 가수분해하여 제조한 증탕액을 37$^{\circ}C$에서 저장하면서TBhRS, VBN, pH, 미생물수, 관능평가를 실험한 결과는 다음과 같았다. 지방산패도는 대부분의 처리구에서 42일까지는 유의적인 차이가 나타나지 않았으나 56일째에 효소처리한 오골계 처리구에서 TBARS 값이 유의적으로 증가하였다. 단백질 변성도는 저장기간이 경과함에 따라 증가하는 경향을 나타내었으며, 특히 저장 56일째에 한약증탕액에 비해오골계, 오골계교잡종 및 효소처리 오골계교잡종증탕액에서 유의적으로 높은 값을 나타냈다. 관능평가에 있어서는 저장 42일부터 전체기호도에 있어서 변화를 보였다. 따라서, 증탕액의 저장은 37$^{\circ}C$에서 6주가 적정기간으로 사료된다.

• 한국식품영양학회지
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• 제28권3호
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• pp.478-485
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• 2015

본 연구는 동결 건조한 모시잎 분말을 돈육패티에 첨가하여, 이들 제품에 미치는 품질특성을 평가하고자 하였다. 모시잎 분말의 일반성분은 수분 함량 4.67%(w/w), 조단백질 25.61%(w/w), 조지방 6.665%(w/w), 조회분 16.88%(w/w)로 나타났다. 모시잎 분말을 첨가한 돈육패티의 수분 함량은 분말의 첨가량이 증가될수록 감소하는 경향을 보였다. pH는 6.06~6.18로 유의적 차이를 보이지 않았다. 색도는 생육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도와 적색도는 유의적(p<0.001)으로 감소하고, 황색도는 유의적(p<0.001)으로 증가하였으며, 가열육 패티에서 모시잎 분말의 첨가량이 증가할수록 명도(p<0.001)와 적색도는 감소하고, 황색도는 0.75%(w/w) 첨가군에서 가장 높은 값을 보였다(p<0.05). 물성 특성은 모시잎 분말의 첨가량이 증가할수록 경도, 탄력성, 응집성, 씹힘성에서 유의적으로 증가하였다. 지질산패도(TBARS)는 저장 기간의 경과에 따라 측정 값들이 증가하였으며, 모시잎 분말의 첨가량이 증가할수록 유의적(p<0.001)으로 낮은 TBARS 값을 보여 지질산패에 효과적으로 나타났다. 관능적 특성으로 색감에서는 모시잎 분말의 첨가량이 증가함에 따라 유의적(p<0.05)인 경향을 보였으며, 전반적인 기호도에서는 모시잎 분말 0.5%(w/w) 첨가군에서 유의적(p<0.01)인 경향을 보이며 가장 높은 기호도를 나타내었다. 본 연구를 통해 돈육패티 제조 시 모시잎 분말을 0.5%(w/w) 정도 첨가하는 것이 바람직한 것으로 사료되며, 돈육패티에 모시잎 분말을 첨가함에 따라 돈육 특유의 이취를 감소시키며, 색상과 맛 등의 기호도를 향상시켜 관능적 품질을 향상시킬 수 있을 것으로 보이며, 관능적 평가뿐만 아니라, 저장 중 지방산패를 억제할 수 있을 것으로 보인다.

• Applied Biological Chemistry
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• 제50권4호
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• pp.334-343
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• 2007

108종의 표본묘목으로부터 채취한 뽕나무잎을 이용하여 항산화효과와 Helicobacter pylort에 대한 억제효과를 측정하였다. 항산화효과 중 DPPH에 대한 전자공여능은 물 추출물에서는 양면상 등 13종의 뽕잎에서 80% 이상의 높은 전자공여능이 확인되었으며, 80% ethanol 추출물에서는 고수9 등 59종의 뽕잎에서 80% 이상의 높은 전자공여능이 확인되어, 물 추출물보다 상대적으로 높은 효과를 나타내었다. ABTS radical decolorlization을 측정한 결과 물 추출물과 80% ethanol 추출물 모두에서 대부분의 뽕잎 추출물들이 90% 이상의 높은 항산화 효과를 나타내었다. TBARS 값은 control값이 $0.493{\times}10^{-2}{\mu}M$로 나타났으며, 물 추출물에서는 청운뽕, 도내, 축무, 사천금, 수원상 1호, 불전 2호, 오노다마구와, 야마나까다까스께를 제외한 모든 품종에서 대조구보다 낮게 나타났으며, 80% ethanol 추출물에서도 대축면을 제외한 107종의 품종에서 대조구보다 낮은 TBARS 값을 나타내어 산화촉진인자를 binding하는 능력이 뛰어난 것으로 판단되었다. TBARS와 같이 지용성 물질의 항산화력을 나타내는 antioxidant protection factor(PF)에서는 많은 종류의 뽕잎 80% ethanol 추출물에서 2이상의 높은 PF를 나타내었으며, TBARS값과 PF값 모두 80% ethanol 추출물이 물 추출물보다 효과가 우수한 것으로 나타났다. 뽕잎 품종별 추출물로 Helicobacter pylori균을 저해하는 물질을 탐색한 결과 108종의 뽕잎 중에서 감락상, 다호조생, 신일뽕, 국상 27호, 개량십문자, 국부, 수중상, 백광 6호, 이상, 사천금, 영변추우, 사175, 당상 2호, 청목노상 및 수중상 등 15 품종의 뽕잎에서 저해환을 나타냈으며, 그 중 물 추출물에서는 다호조생 품종이 지름 13mm의 저해환을, 알코올 추출물에서는 청목노상 품종이 지름 15mm의 저해환으로 효과가 가장 우수하여 천연 항균제 및 생리활성 물질로의 이용가능성을 추측할 수 있었다.