• Journal of Food Hygiene and Safety
• /
• v.23 no.1
• /
• pp.85-89
• /
• 2008

The oxidative stability of refrigerated precooked pork patties containing commercial ${\gamma}$-oryzanoland ${\alpha}$-tocopherol was evaluated. Precooked pork patties containing either ${\gamma}$-oryzanolor ${\alpha}$-tocopherol showed higher oxidative stability (p<0.05) during storage at $4^{\circ}C$ than did the precooked pork patties without the additives (control). The thiobarbituric acid-reactive substances (TBARs) values and warmed-over flavor (WOF) of the precooked pork patties containing ${\gamma}$-oryzanolor ${\alpha}$-tocopherol were lower (p<0.05) than those of the control during refrigerated storage (0, 1, 4, and 8 days). The correlation between TBARs and WOF values was significant (p<0.05). 7-Ketocholesterol content was lower (p<0.05) than those of the control during refrigerated storage (0, 6, 12, 18, and 24 days). The correlation between TBARs values and 7-ketocholesterol content was also significant (p<0.05).

• Advances in Traditional Medicine
• /
• v.7 no.1
• /
• pp.85-93
• /
• 2007

Free radicals are known to play important role in pathophysiology of hepatic disorders and antioxidants are employed along with other chemotherapeutic agents in treatment of such diseases. In search of natural antioxidant, successive extracts of Hypericum (H.) hookerianum (Family: Hypericaceae) were evaluated by in vitro and in vivo methods. Extracts of aerial parts of H. hookerianum were subjected for 1,1-diphenyl 2-picryl hydrazyl radical scavenging activity (DPPH assay), nitric oxide radicals scavenging assay and thiobarbituric acid reactive substances (TBARS) assay. Methanolic extract was found to be more active than other extracts in DPPH and in vitro TBARS assay with $IC_{50}$ at 5.82 ${\pm}$ 1.33 ${\mu}g/ml$ and 49.78 ${\pm}$ 3.79 ${\mu}g/ml$ respectively. While petroleum ether extract showed more potentials in scavenging the nitric oxide radicals with $IC_{50}$ 220.97 ${\pm}$ 2.69 ${\mu}g/ml$. The administration of $CCl_{4}$ to the control animals caused decrease in the level of catalase and superoxide dismutase, together with significant increase in the level of TBARS in liver and kidney. Reversal of these changes towards normal group was observed by administration of H. hookerianum methanolic extract at 50 and 100 mg/kg body weight, while other extracts were found to be less active.

• Journal of Nutrition and Health
• /
• v.34 no.3
• /
• pp.253-264
• /
• 2001

This study was carried out to examine a part of the mechanism for the etiology of diabetic complications. Thirty normal and forty streptozotocin(STZ)-induced diabetic rats were used as the animal models. The animals were sacrificed at the time points of 3 days, 1,2,4 and 6 weeks after STZ-injection and a time course changes in the concentrations of thiobarbituric acid-reactive substances(TBARS) in blood, urine, and tissues, along with the levels of conjugated dienes in tissues were measured as indices of in vivo lipid peroxidation. The activities of antioxidant enzymes, catalase, superoxide dismutase, glutathione peroxidase and the levels of blood retinol and alpha-tocopherol were also measured. The diabetic rats maintained a slightly higher plasma TBARS level throughout the experiment. The urinary TBARS level was significantly higher in diabetic group and gradually increased with time. Concentrations of TBARS in liver, heart, and kidney tissues from diabetic animals were higher than those from the normal group. An increase of conjugated dienes was also observed in the all tissues examined. The kidney tissue of diabetic animals revealed more significant lipid peroxidation state than any other organ tissues. The activities of hepatic antioxidant enzymes such as catalase, superoxide dismutase, glutathione peroxidase were higher in diabetic animals compared to the control ones and increased with the duration of diabetes mellitus. The plasma levels of vitamin A and E were loser in diabetic animals than in normal controls throughout the experimental period. The level of vitamin E in diabetic animals was significantly decreased with the duration of the disease. The results of this study suggest that an effective regimen to suppress the adverse changes in lipid peroxidation and antioxidant defense system is required from the early stage of the disease to prevent the development of diabetic complications. (Korean J Nutrition 34(3) : 253∼264, 2001)

• Journal of Nutrition and Health
• /
• v.31 no.6
• /
• pp.1014-1023
• /
• 1998

The influences of fish oil and different levels of vitamin I supplement on hepatocellular chemical carcinogenesis have been studied. Male Sprague-Dawley rats received diethylnitrosamine (DEN)(200mg/kg body weight) and were subjected to two-thirds partial hepatectomy to induce murine chemical hepatocarcinogenic procedure. Placental glutathione S-transferase(GST-P) positive foci area, antioxidant enzymes(Cu/Zn-superoxide dismutase(SOD), catalase, glutathione reductase (GR), total- glutathione peroxidase (TGPx), glutathione S -transferase (GST)), glucose 6-phosphatase (G6Pase) activities, and lipid peroxidation of microsomes(thiobarbituric acid reactive substances (TBARS)) were measured. Experimental animals were fed 15% corn or fish oil with 0, 40, 1,000, 10,000IU vitamin E /kg diet for 8 weeks. Vitamin E supplements decreased the area of GST-P positive foci in both groups. The higher the vitamin E levels, the smaller the area of GST-P positive foci were noticed. Compared to 0 IU vitamin E, 40 IU in corn oil and 1,000 IU in fish oil groups were effective in decreasing G57-P positive foci area. Fish oil groups tended to have smaller area of GST-P positive foci. fish oil groups showed lower body weight, lower activities of Cu/Zn-SOD and TGPx, higher TBARS contents, higher activities of GST, catalase, G6Pase, GR and higher liver/body ratio than corn oil groups. As the level of vitamin I increased, GST-P positive foci count, catalase activities, and TBARS tended to decrease. G6Pase activities tended to increase in both groups. At higher vitamin E levels, GST activities tended to decrease in fish oil groups. These results suggest that vitamin I has suppressive offects on hepatocellular chemical carcinogenesis probably through antioxidant eH:cts decreasing TBARS contents, $H_2O$$_2$, and organic peroxides. fish oil tended to have greated suppressive offects than corn oil on hepatocellular carcinogenesis. (Korean J Nutrition 31(6) : 1014-1023, 1998)

• Toxicological Research
• /
• v.13 no.4
• /
• pp.409-415
• /
• 1997

The influences of dietary supplement of citron tea on the hepatocellular chemical carcinogenesis have been studied by examining placental glutathione S-transferase(GST-P) positive foci area in a liver tissue, contents of total cytochrome P450, thiobarbituric acid reactive substances(TBARS) and glucose 6-phosphatase(G6Pase) in hepatic microsome and glutathione S-transferase(GST) activity. Weaning Sprague-Dawley male rats were fed AIN76 diet with or without citron tea supplement. Rats of CTR and CTR+ groups were fed diet without citron tea supplement while CDI and CDI+ groups were fed diet with citron tea supplement for the entire experimental period(13 weeks). Rats of CDP and CDP+ groups were fed diet without citron tea supplement for the first 7 weeks and swiched to citron tea containing diet for the last 6 weeks of experimental period. CTR+, CDI+ and CDP+ groups were carcinogen treated group. Diethylnitrosamine(DEN) was used as a carcinogen initiator and injected to the rats of carcinogen treated groups as a single dose of 200 mg/kg body weight intraperitoneally after 4 weeks of feeding. 2-Acethylaminofiuorene(AAF) was used as a carcinogen promoter and supplied in the diets of carcinogen treated rats as 0.02% content for the last 6 weeks starting from 2 weeks after DEN injection. Rats were sacrificed after 13 weeks of feeding. Liver/body weight ratio and GST activities were increased by carcinogen treatment. However, they were not changed by citron tea supplement. Total cytochrome P450 contents were not changed by carcinogen treatment or citron tea supplement. TBARS contents of carcinogen treated rats showed tendency to decrease by citron tea supplement. G6Pase activity decreased by carcinogen treatment and citron tea supplement. The area of GST-P positive foci detected in carcinogen treated rats were decreased by citron tea supplement and not affected by the timing and the duration of citron tea supplement. These results suggest that citron tea has suppressive effects on hepatocellular chemical carcinogenesis probably through antioxidant compounds by decreasing TBARS contents.

• Food Science of Animal Resources
• /
• v.23 no.4
• /
• pp.285-291
• /
• 2003

The effects of carcass grade(B and E) and containing mugwort powder(0.3％) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4$^{\circ}C$${\pm}$1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p＞0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.

• Journal of Life Science
• /
• v.13 no.6
• /
• pp.829-835
• /
• 2003

Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at $4\pm1^{\circ}C$for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.

• Journal of Animal Science and Technology
• /
• v.61 no.1
• /
• pp.28-34
• /
• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.276-283
• /
• 2006

This study was conducted to investigate the influence of dietary mugwort and fish oil on meat quality of chicken. Broilers were randomly assigned to one of four dietary treatment: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 3% mugwort powder) 3) T2 (commercial feed with 4% fish oil) and 4) T3 (commercial feed with 3% mugwort powder and 4% fish oil). They were fed the experimental diets for five weeks and slaughtered. After that, the meat samples were vacuum packaged and stored at $4{\pm}1^{\circ}C$. The meat quality were analyzed for meat samples stored over a period of 0, 5, 10 and 15 days. The major fatty acids found in chicken meat were oleic acid, palmitic acid, linoleic acid, stearic acid. However, the fatty acid was not significantly different between control and treatment groups (p>0.05). Palmitoleic acid, EPA, DHA contents were higher in T3 treatment group than the control. The TBARS (thiobarbituric acid reactive substances) of all treatments significantly increased during the storage periods (p<0.05). The TBARS of the thigh was rather higher than that of the breast. The WHC (water holding capacity) of breast and thigh were significantly increased in both control and treatment groups during storage (p<0.05). WHC of the breast was rather higher than that of the thigh. The drip loss was tended to increase during the storage periods (p<0.05).

• Korean Journal of Poultry Science
• /
• v.24 no.2
• /
• pp.73-83
• /
• 1997

This study was conducted to investigate the influence of dietary $\omega$-fatty acids on fatty acids composition and storage characteristics in meat samples of spent hens. Spent hens were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed), 2) T1 (commercial feed supplemented with 10% olive oil, 3) T2 (commercial feed with 10% canola oil), and 4) T3 (commercial feed with 10% sardine oil). They were fed one of the experimental diets for three weeks and slaughtered. The meat samples were stored at 4 ${\pm}$ 1 ˚C The storage characteristics and fatty acid contents were analyzed for meat samples stored over a period of 1, 3, 5, 7 and 9 days. The pH of all treatments significantly increased during the storage periods(P<0.05). The per-oxide values (POV) of all treatments were significantly increased up to 5 days ; after that the POV decreased significantly (P<0.05). The POV of treated groups were significantly higher than those of the Control in the thigh meat(P<0.05). The TBARS showed the highest POV among all treatments. Although the breast meat tended to he lower in POV than the thigh meat, no significant difference was detected between the two meats. The TBARS(thiobarbituric acid reactive substances) of all treatments were significantly increased as the storage period extended(P<0.05). After 3 days, the TB ARS of oil-treated groups were aignificantly higher than that of the Control (P<0.05). The T3 showed the highest TBARS among all treatments (P<0.05). The TBARS of the breast meat was lower than that of the thigh, but no statistical difference was found be- tween them. The unsaturated fatty acid content of the breast and thigh meats in all treatments were slightly decreased as the storage period extended. The oleic acid was higher in Ti, and the linoleic acid and linolenic acid were higher in T2 than the other treatments. The eicosapentaenoic acid and docosahexaenoic acid were higher in T3 than the other treatments. The unsaturated fatty acid contents of the breast meat were slightly lower than those of the thigh meat. The n-6 fatty acid contents of the breast and thigh meats were slightly increased as the storage periods ex-tended. The n-3 fatty acid content of T3 was the highest among all treatments. The n-6 fatty acid content of breast meat was lower than that of thigh meat. The n-6 fatty acid content of the breast meat was slightly lower than that of the thigh meat.