• Journal of Food Hygiene and Safety
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• v.38 no.2
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• pp.55-62
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• 2023

This study aimed to investigate the effect of a coating agent on pork storage. Pork was coated with a coating agent containing sodium carboxymethyl cellulose (CMC) and mandarin peel powder (M). The treatments were divided into control, a 0.1% CMC treatment, and a 0.1% CMC +5% M treatment, and pH, color, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN), and the number of viable cell counts were measured. In the case of redness (a), it was found that the reduction over the storage period was less in the 0.1% CMC + 5% M treatment than in the control and the 1% CMC treatment. When stored at 4℃ and 25℃, TBARS of pork tended to increase during the storage period, followed by control, 0.1% CMC treatment, and 0.1% CMC + 5% M treatment, indicating that lipid oxidation was most suppressed in pork coated with mandarin peel powder. As a result of measuring the VBN of pork stored at 4℃ and 25℃, the 0.1% CMC + 5% M treatment showed lower values than the control and 0.1% CMC treatment. When the film-coated pork was stored at 4℃, the number of viable cell counts in the 0.1% CMC +5% M treatment area was 7.13±0.96 log CFU/g on the 12th day of storage, delaying the growth of viable cell counts for approximately 3 d more than other treatments. Therefore, coating pork with a film containing CMC and mandarin peel powder has been confirmed to delay the increase in the number of viable cell counts while reducing the quality change during pork storage, which is an effective alternative to improving the storage of fresh food as an edible film.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1763-1770
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• 2015

The effects of root of Taraxacum coreanum Nakai (TC), on the suppression of inflammation and oxidative stress induced by lipopolysaccharide (LPS) in ICR mice were studied. LPS (10 mg/kg body weight) was injected into ICR mice in between two consecutive oral administrations. Hot water extract of fresh TC (HWETC) was administered to mice immediately before and 24 h after LPS injection. The animal groups used in this study were as follows: NOR group (PBS injection, DW administration), CON group (LPS injection, DW administration), and TC group (LPS injection, 1.4 g/kg bw of HWETC administration). Mice in the CON group lost weight due to inflammation induced by LPS, while the body weight of the TC group mice increased significantly, indicating that inflammation was inhibited by HWETC administration. Compare with the CON group, plasma and hepatic triglyceride, reactive oxygen species, peroxynitrite, and hepatic thiobarbituric acid reactive substances concentrations of the TC group decreased significantly (P<0.05). The protein expression of a pro-inflammatory transcription factor, nuclear $factor-{\kappa}B$ ($NF-{\kappa}B$) and its target enzyme, cyclooxygenase 2, increased in response to LPS injection, but was suppressed by HWETC administration (P<0.05). In conclusion, HWETC appears to ameliorate the oxidative stress and inflammatory responses induced by LPS via inhibition of $NF-{\kappa}B$ activation.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.258-262
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• 2005

For the purpose of developing natural antioxidant, the antioxidative activity and antimicrobial of phenolics isolated from Baek-bu-ja (Aconiti koreani Rhizoma) were determined. Optimum extracting condition for phenolics were water extracts. HPLC analysis showed that the four major phenolic metabolites were rosemarinic, protocatechuic, caffeic and chlorogenic acids. The water extracts of Baekbuja did not have antimicrobial activity against H. pylori; however, the ethanol extracts revealed higher antimicrobial activity. Electron donation ability on DPPH of Baekbuja ethanol extract was 20% higher than other ethanol extracts. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) and antioxidant protection factor (PF) were determined with extracts from Aconiti koreani Rhizoma. 94% inhibition and 1.14 PF were shown on ABTS and antioxidant protection factor with 60% ethanol extracts. Also, TBARS (thiobarbituric acid reactive substances) showed $0.19\;{\mu}M$ in the control and $0.07\;{\mu}M$ in the 80% ethanol extracts. The result suggests that Baekbuja extract may be useful as potential sources of anti Helicobacter pylori, antioxidant.

• Journal of Life Science
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• v.14 no.2
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• pp.239-244
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• 2004

This study was carried out to clarify the effect of addition of mugwort and carcass grade on the quality and sensory properties of loin hams. The volatile basic nitrogen, 2-thiobarbituric acid reactive substances, total bacterial count, water holding capacity and calorie of loin hams were not significantly different among hams, but the pH and residual nitrite of loin hams with mugwort were significantly lower than that of loin hams without mugwort. The fat content of grade B loin hams were higher than that of grade E loin hams, and the protein and total amino acid content of grade E loin hams were higher than that of grade B loin hams. The free amino acid, saturated fatty acid and unsaturated fatty acid were not significantly different among loin hams. The $L^{＊}$ value of grade B loin hams were higher than that of grade E loin hams, the a value of grade E loin hams were higher than that of grade B loin hams, and the $b^{＊}$ value was not significantly different among loin hams. The hardness, springiness, cohesiveness, gumminess and chewiness were not significantly different among loin hams. The aroma of loin hams without mugwort were superior than that of loin hams with mugwort, and the juiciness of grade B loin hams were superior than that of grade E loin hams. But the color, taste, texture and palatability were not significantly different among loin hams.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.420-426
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• 2005

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1253-1260
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• 2018

Pig small intestine not only is used as food but also for sausage casings production in many countries worldwide. However, it is well recognized that the small intestine is important source of spoilage and pathogenic bacteria. The present study aimed at investigating the effects of different washing and packaging methods on the changes of microbial levels and physicochemical characteristics of pig small intestine. After collecting and trimming off of visible fats, the pig small intestine samples were treated with; (i) different packaging methods: aerobic packaging (AP), skin packaging (SP), and vacuum packaging (VP); and (ii) washing with different concentrations of acetic acid. The treated samples were then stored at $4^{\circ}C$ for 1, 4, 7, and 10 d. At 1-d storage, higher pH value was found in the AP-treated samples, however, after 7 to 10 days the samples treated with SP had higher values compared to the ones treated with AP and VP (p<0.05). Thiobarbituric acid reactive substances values were higher in the AP-treated samples than those of the SP- and VP- treated samples at 7-d storage (p<0.05). At $10^{th}$ d, total plate counts (TPC) were higher in the control than in the acetic acid-washed samples (p<0.05). Additionally, the TPC was lower in the SP- and VP-treated samples than the AP-treated samples at 7-d storage (p<0.05). These obtained results suggest that the applications of washing with acetic acid solution and/or SP and VP methods could be an effective way to extend the shelf-life of pig small intestine during cold distribution.

• Journal of Applied Biological Chemistry
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• v.62 no.2
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• pp.187-193
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• 2019

The newly bred Picnic apple was extracted using water and ethanol for extracting solvent. Each water and ethanol extract showed relatively high phenolic compound of 3.69 and 5.55 mg/g. Each water and ethanol extract of Picnic apple showed 1,1-diphenyl-2-picrylhydrazyl of 88.10 and 88.07%, 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) of 98.79 and 97.25%, antioxidant protection factor of 2.07 and 2.00 PF and thiobarbituric acid reactive substances showed anti-oxidation effect of 9.69 and 19.83% all at $100{\mu}g/mL$ phenolics concentration. Therefore extract of Picnic apple can be considered as anti-oxidant for anti-aging. The anti-inflammatory effect (hyaluronidase inhibition) of extract of Picnic apple were 4.62% with water extract and 4.39% with ethanol extract both at $200{\mu}g/mL$ phenolics concentration. Both water and ethanol extract showed low ${\alpha}$-amylase inhibition effect but each showed 67.37 and 79.16% of ${\alpha}$-glucosidase inhibition effect at $200{\mu}g/mL$ phenolics concentration. In anti-wrinkle effect, water extract showed each 23.70 and 66.29% in elastase inhibition and collagenase inhibition and ethanol extract showed 64.83 and 65.70% each. These result show high potential for functional food and cosmetic source. Picnic apple was identified to have various functions of anti-oxidation, anti-inflammation, anti-wrinkle effect, and anti-diabetic effect. Therefore, Picnic apple is qualified as a source for new functional cosmetics and functional foods.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.171-179
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• 2001

The effect of $\alpha-Tocopherol\;(\alpha-Toc)$ level in diet on the biochemical property of sweet smelt, Plecoglossus altivelis, was investigated. The cultured sweet smelt fish were fed two different diets for 8 weeks; a control diet was added $0.01\%$ of $\alpha-Toc$ (CO group) and an experimental diet was added $1.00\%$ of $\alpha-Toc$ (HT group). Both diets were rich in docosahexaenoic acid (DHA, 22:6n-3) and eicosapentaenoic acid (EPA, 20:5n-3), accounting for $12.3-13.2\%$ and $12.1-12.4\%$, respectively. Growth rate (GR) and feed efficiency (FE) were almost no difference between both groups, but female fish of both groups were superior to male fish in GR and FE. Lipid contents of muscle and ovary were high in CO group compared with HT group, but that of testis showed a similar level in both groups. The proportion of polyunsaturated fatty acids (PUFA) in muscle showed almost no difference in sex and between both groups. In testes, the proportion of PUFA was 1.35 times for HT group to 1.54 times for CO group as much as in ovaries, in which was high approximately 1.5 times compared with muscle. Thiobarbituric acid-reactive substances (TBARS) and hydroxyl (OH) radical levels of plasma were higher in CO group than HT group and superoxide dismutase activity was also slightly high in the former. The intensity of watermelon-like or cucumber -like aroma was related positively with TBARS and OH radical levels in plasma. The level of triglyceride (TG) and total cholesterol (CHOL) in plasma of CO group was higher than those of HT group. Survival rate was high in CO group with higher level of TG and CHOL in plasma.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.311-319
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• 2013

The purpose of the present study is to investigate the effects of green tea catechin on microsomal phospholipase $A_2(PLA_2)$ activity and the arachidonic acid (AA) cascade in hearts of microwave exposed rats. Sprague-Dawley male rats weighing $100{\pm}10$ g were randomly assigned to one normal group and three microwave exposed groups. The microwave exposed groups were subdivided into three groups: catechin free diet (MW) group, 0.25% catechin (MW-0.25C group and 0.5% catechin (MW-0.5C) group according to the levels of dietary catechin supplementation. Rats were sacrificed $6^{th}$ day after microwave irradiations (2.45 GHz, 15 min). The heart microsome $PLA_2$ activity in the MW group was 130% greater than that of normal groups, whereas there was no significant difference between normal group and MW-0.25C, MW-0.5C group. The per- centage phosphatidyl ethanolamine (PE) hydrolyzed in the heart microsome in the MW was increased 54% by microwave irra- diation, whereas there was no significant difference between normal group and MW-0.5C group. The percentage phosphatidyl choline (PC) hydrolyzed in the heart microsome in the MW group was increased by 104% and by microwave irradiation, whereas there was no significant difference between normal group and MW-0.5C group. The formation of thromboxane $A_2(TXA_2)$ in the heart microsome was 70% greater in the MW group than in the normal group. However, the MW-0.25C and MW-0.5C group maintained the normal level. The formation of prostacyclin ($PGI_2$) in the heart microsome was 21% lower in the MW group than in the normal group, while that of MW-0.25C and MW-0.5C group were maintained in the normal group. The heart microsomal thiobarbituric acid reactive substances (TBARS) concentrations, as an index of lipid peroxide, were 71% greater in the MW group, as compared with normal group. However, the MW-0.25C and MW-0.5C group were 4.6% and 9.2% lower, respectively, than that of MW group. In conclusion, heart function appeared to be improved by green tea catechin supplementation due to its antithrombus action, which in return controls the AA cascade system.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).