• Food Science of Animal Resources
• /
• v.23 no.4
• /
• pp.299-308
• /
• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Food Science of Animal Resources
• /
• v.21 no.1
• /
• pp.71-79
• /
• 2001

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality of emulsion-type sausage. Each treatments replaced pork back fat with CLA-sesame oil (CLA-SO), CLA-lard (CLA-LD) and CLA-safflower seed oil (CLA-SSO) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, thiobarbituric acid reactive substances(TBARS) and fatty acid composition of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The pH values of all treatments significantly(p<0.05) decreased as storage time increased. Sausage products containing CLA-vegetable oils showed higher pH value than that of CLA-lard among the treatments. Color a*-value of CLA-SSO was higher than that of other treatments. During storage, TBARS values of treatments were significantly (p<0.05) increased, sausage products containing CLA-vegetable oils showed lower (p<0.05) TBARS value than CLA-lard, and TBARS of sausage products containing CLA-SSO was the lowest. This result indicated that CLA concentration in emulsion-type sausage did affect the lipid oxidation stability. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids content decreased whereas CLA content extremely increased by replacement of CLA-vegetable oils and CLA-lard. The level of CLA content in CLA-vegetable oils was higher than CLA-lard. It may be concluded that emulsion-type sausage could be manufactured using CLA-vegetable oils as a pork fat substitutor without any negative effects on general components or physico-chemical properties.

• Food Science of Animal Resources
• /
• v.44 no.1
• /
• pp.103-118
• /
• 2024

The aim of this study is to compare the quality characteristics of dry-cured loins with different levels of proteolysis and lipid oxidation and to investigate the relationship between these factors on quality characteristics. The dry-cured loins were divided into four groups [proteolytic index (PI) and 2-thiobarbituric acid reactive substances (TBARS) of high levels (HH), PI of high level and TBARS of low level (HL), PI of low level and TBARS of high level (LH), and PI and TBARS of low levels (LL)] based on the proteolysis index and TBARS. Moisture, protein, and fat content were all significantly influenced by proteolysis and lipid oxidation (p<0.05). The total fatty acid content in the high proteolysis groups (HH and HL) was significantly lower than that in the low proteolysis groups (LH and LL; p<0.05). For total free amino acid content, HH was the highest, and LL was the lowest (p<0.05). On the other hand, there was no significant difference between HL and LH (p>0.05). In the amount of total volatile compounds, there was no significant difference between HH and HL (p>0.05), but LH and LL significantly differed (p<0.05). In conclusion, proteolysis and lipid oxidation can influence the quality characteristics of dry-cured loin. Additionally, proteolysis might be as influential in generating volatile compounds as lipid oxidation.

• Food Quality and Culture
• /
• v.3 no.2
• /
• pp.89-93
• /
• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• Journal of Nutrition and Health
• /
• v.30 no.7
• /
• pp.803-812
• /
• 1997

The influences of dietary supplements of vitamin E on hepatocellular chemical carcinogenesis have been studied, Placental glutathione S-transferase(GST-P) positive foci area, antioxidant enzymes(superoxide dismutase(SOD), catalase, glutathione reductase, glutathione peroxidase, glutathione S-transferase(GST)), glucose 6-phosphatase(G6Pase) activities, and lipid peroxidation of mecrosomes(thiobarbituric acid reactive substances(TBARS) contents) were investigated. For is purpose , we used the murine chemical hepatocardinogenic procedure induced by modified Ito model, which consists of 200mg/kg body weight diethylinitrosamine (DEN) injection, 0.01% 2-acethlaminoflurene(2-AAF) feeding for 6 weeks, and partial hepatectomy on week 3. Weanling Sprague-Dawley male rats were fed pulverized Purina rat chow with 15, 000IU/kg diet vitamin E from initiation or promotion stages. We found that vitamin E supplement decreased the area of GST-P positive foci. Catalase, glutathione peroxidase, glutathione reductase. GST activities, and TBARS contents were decreased. On the other hand G6Pase activities were increased by vitamin E supplement. It seemed that vitamin E supplements helped endogenous defense systems against carcinogenesis by decreasing TBARS contents, $H_2O$$_2$ and organic peroxides. So, vitamin E seemed to protect cell from free radical damage in carcinogenesis. Anticarcinogenic effects of vitamin E were more effective at intiation that at promotion stage. These results suggest that vitamin E has suppressive effects on hepatocellular chemical carcinogenesis, probably through antioxidant effects against TBARS contents $H_2O$$_2$ and orgainc peroxides.

• Journal of Applied Biological Chemistry
• /
• v.60 no.1
• /
• pp.61-68
• /
• 2017

In this study, extracts from Caryopteris incana Miq. (C. incana) were investigated to assess anti-oxidation, skin-whitening and anti-wrinkle activity. The total phenolic compounds of C. incana extracts with water and 80 % ethanol showed 7.69 and 12.50 mg/g respectively. Antioxidation activity of C. incana extracts was measured by using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), protection factor (PF), and Thiobarbituric acid reactive substances (TBARs). At concentration of $200{\mu}g/mL$, the DPPH free radical scavenging activity of water and ethanol extracts were 84 and 92 %, respectively. ABTS radical scavenging activity of water and ethanol extracts were both at approximately 99 %. Antioxidant PF of water and ethanol extracts were 1.56 PF and 1.67 PF, respectively. The TBARs of water and ethanol extracts were 62 and 82 %, respectively. In anti-wrinkle and skin-whitening activity, 80 % ethanol extract had more outstanding effect than water extract at concentration of $200{\mu}g/mL$. The levels of elastase and collagenase inhibitory activity related with anti-wrinkle were 58 and 89 % in ethanol extract. The tyrosinase inhibitory activity related with skin-whitening was 13 % in ethanol extract. The astringent effect of ethanol extract was 50 %. Throughout the results, C. incana extracts showed an excellent effect on anti-oxidation, skin-whitening and anti-wrinkle activity. Therefore, C. incana extracts can be used as a new material for cosmetics.

• Parasites, Hosts and Diseases
• /
• v.54 no.3
• /
• pp.247-252
• /
• 2016

This study was conducted to investigate the occurrence of oxidative stress in the heart tissue of rats infected with Trypanosoma evansi. Rats were divided into 2 groups (A and B) with 12 animals each, and further subdivided into 4 subgroups (A1 and A2, 6 animals/each; and B1 and B2, 6 animals/each). Animals in the groups B1 and B2 were subcutaneously inoculated with T. evansi. Thiobarbituric acid reactive substances (TBARS), superoxide dismutase activity (SOD), glutathione S-transferase activity (GST), reduced glutathione activity (GSH), and non-protein thiols (NPSH) in the heart tissue were evaluated. At day 5 and 15 post-infection (PI), an increase in the TBARS levels and a decrease in the SOD activity (P<0.05) were observed. GSH and GST activities were decreased in infected animals at day 15 PI (P<0.05). Considering the proper functioning of the heart, it is possible that the changes in the activity of these enzymes involved in the oxidative stress may be related, at least in part, in the pathophysiology of rats infected with T. evansi.

• Journal of the Korean Applied Science and Technology
• /
• v.28 no.3
• /
• pp.273-283
• /
• 2011

The objective of this study was to determine the feeding effect of a diet containing Cordyceps with fly pupa on the changes in blood lipid profile from broiler chickens, fatty acids and thiobarbituric acid reactive substances (TBARS) in chicken meat. A total of 360 chicks (Ross strain 308) were divided on hatch day into four treated groups with respect to a 35-day feeding regimen: T1 (control group), T2 (2.0% Cordyceps with fly pupa), T3 (3.5% Corceps with fly pupa) and T3 (5.0% Cordyceps with fly pupa). Blood triacylglyceride and total cholesterol level was significantly decreased by 5.32-10.63% and 9.23-12.62%, respectively, in groups T2, T3 and T4 when compared to T1 (p<0.05). Water holding capacity was significantly highest in T2 (p<0.05), while there were no significant differences among groups T2, T3 and T. In chicken meat, the ratio of saturated fatty acid to unsaturated fatty acid was high in the T3 and T4 groups, the ratio of n-6 to n-3 fatty acid was low in the T2, T3 and T4 groups and oleic acid (18:1n-9) was high in the T2, T3 and T4 groups, when compared to T1 (p<0.05). TBARS tended to increase according to the storage time (in days), and was significantly lower in the chicken thigh muscles with skin in groups T2, T3 and T4 as compared to T1 (p<0.05). These results suggest that a diet containing 2.0-3.5% of Cordyceps with fly pupa may decrease blood lipid and improve both the shelf-life and quality of broiler chicken meat.

• Food Science of Animal Resources
• /
• v.31 no.1
• /
• pp.74-80
• /
• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.

• Journal of Nutrition and Health
• /
• v.28 no.1
• /
• pp.33-45
• /
• 1995

Serum levels of antioxidant vitamins and lipids were determined along with anthropometric measurements in 174 healthy male subjects with mean age of 50.3$\pm$6.8 years from Taegu area in Korea. Body mass index (BMI) and waist/hip(W/H) ratio of the subjects were 23.18$\pm$2.46 and 0.88$\pm$0.04, respectively and their systolic and distolic blood pressures were 127.8$\pm$15.5 and 83.9$\pm$10.8mmHg. Twenty one percent of the subject had BMI over 25. Average seum levels of total cholesterol, LDL- and HDL-cholesterol and triglyceride were 187.7$\pm$34.9, 117.6$\pm$33.5, 41.1$\pm$9.0 and 140.7$\pm$83.6mg/dl, respectively. Sixteen percent of the subject had LDL-chole-sterol over 130mg/dl. Serum level of lipid peroxide measured as thiobarbituric acid reactive substances(TBARS) of the subject was 2.01$\pm$0.77 MDA nmoles/ml and those of $\alpha$-tocopherol, retinol. ascorbic acid and sum of $\alpha$- and $\beta$-carotene were 9.59$\pm$3.11$\mu\textrm{g}$/ml, 1.15$\pm$ 0.38$\mu\textrm{g}$/ml, 10.5$\pm$3.8$\mu\textrm{g}$/ml and 64.6$\pm$43.$\mu\textrm{g}$/dl, respectively. About 14% of the sujects had low vitamin E status of less than 7.0$\mu\textrm{g}$/ml,. while 6% had low vitamin C status of less than 4.0$\mu\textrm{g}$/ml, Serum vitamin E showed positive correlations with total cholesterol and LDL-cholesterol and triglyceride, but no correlation with TBARS. Fatty acids of serum total lipid were composed of 42.9% as saturnted. 19.3% as monounsaturated and 36.7% polyunsaturated fatty acids(PUFA). N-6 and n-3 PUFA were 27.7% and 8.3% of total fatty acids. N-6/n-3 PUFA ratios were negatively correlated both with serum total cholesterol and TBARS.