• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.593-603
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• 2012

This study was carried out to investigate the effects of pine needle extract on the color, hardness, springiness, chewiness, pH, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of seasoned pork meat stored at $4^{\circ}C$ for 9 days. The pH levels of sauce samples were not affected by the mixing rate of the extracts. Acidity, soluble solids, and salinity gradually increased as the amount of added extract increased. Total polyphenolic contents in the sauce ranged from $1.01{\pm}0.02$ mg GAE/mL to $1.41{\pm}0.04$ mg GAE/mL, DPPH radical scavenging activity ranged from $0.06{\pm}0.01$ AEAC to $0.12{\pm}0.01$ AEAC, and ABTS radical scavenging activity ranged from $0.11{\pm}0.01$ AEAC to $0.19{\pm}0.01$ AEAC. The pH levels significantly decreased as the amount of added extract increased. The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of meat tended to decrease with longer storage period (p<0.05). Hardness and chewiness also increased with longer storage period (p<0.05). The TBARS values decreased as the amount of added extract increased after 6 days (p<0.05). Total bacterial numbers of P5, P10, and P15 decreased compared to the control (p<0.05). In the sensory evaluation, taste and palatability were not significantly different among C, P5, and P10 (p<0.05). Further, flavor, color, tenderness, and juiciness were not different among the seasoned pork meats. These results suggest that pine needle extract can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive to seasoned pork meat.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.698-707
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• 2017

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at $4^{\circ}C$ for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.478-485
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• 2015

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

• Korean Journal of Medicinal Crop Science
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• v.17 no.4
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• pp.243-250
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• 2009

Fifty percent ethanol extract of Lythrum salicaria Linne root (LSR) was tested in vitro on antioxidant activity, and furthermore was investigated on antioxidative and fibrosis protecting activities in $CCL_4$-induced liver fibrosis rat model. Ratio of hepatic GSH/GSSG (reduced glutathione/oxidized glutathione) as bio-parameter of antioxidant level in $CCL_4$ plus LSR-treated rats for 6 weeks significantly increased from 2.8- to 5.7-fold than that of $CCL_4$-treated rats at p < 0.05. Thiobarbituric acid reactive substances (TBARS) contents in $CCL_4$ plus LSR-treated rats ranged from 1.57- to 2.19-fold of normal rats and were lower than those in $CCL_4$ plus silymarin-treated rats ($1.78{\sim}2.46$-fold of normal rats) (p < 0.05). Amounts of hydroxyproline of liver tissue showing the content of total collagen, a parameter of fibrosis, in $CCL_4$ plus LSR-administrated rat livers were $4.9{\sim}8.8{\mu}g$/mg ($-47{\sim}-71%$, compared with that in $CCL_4$-treated rat livers ($16.6{\mu}g$/mg tissue), which were significantly lower than those in $CCL_4$ plus silymarin-administrated rats being $8.4{\sim}11.7{\mu}g$/mg ($-30{\sim}-50%$). This collagen reducing effect of liver tissue in $CCL_4$ plus LSR-treated rats was supported by histological observation using microscopy assay. From the results, we conclude that the root of L. salicaria have efficient antioxidant potential and effective antifibrotic activities.

• Journal of Nutrition and Health
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• v.35 no.3
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• pp.279-290
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• 2002

This study was performed to assess age-related changes in DNA damage and antioxidative capacity in 4, 8, 12, 16, 20, and 24 months old Sprague-Dawley male rats. The following were measured the degree of oxidative DNA damage as indicated by levels of 8-hydroxy-2'-deoxyguanosine (80HdG) in the kidney ; the peroxidized lipid concentrations in the plasma and the liver, as indicated by the levels of thiobarbituric acid reactive substances (TBARS); and the levels of antioxidant enzyme activities in the erythrocytes and the liver. Both body weight (BW) and epididymal fat pad (EFP) weight per BW increased with age until 16 months, then decreased slightly from 20 to 24 months. However, the weights of the liver, kidney and spleen per BW decreased with age. Concentrations of 8-OHdG in the kidney increased with age, only slightly front 4 to 16 months, and then markedly from 16 to 24 months. TBARS concentrations in the plasma and liver were shown to increase with age, being lowest in the 4 month-old group and highest in the 24 month-old group. Superoxide dismutase (SOD) activity in the erythrocytes increased with age Catalase activity in the erythrocytes increased from 4 to 16 months, then decreased from 20 to 24 months. Glutathione peroxidase (GSH-Px) activity in the erythrocytes showed no age-related change. Liver SOD activity decreased with age, particularly from 16 to 20 months, but catalase and GSH-Px activities in the liver showed no significant changes. These results showed that during the normal aging of SD rats, DNA damage in the kidney and TBARS concentrations in the plasma and liver increased with age, particularly after 16 months, and the imbalance of antioxidative enzyme activities in the erythrocytes accelerated with age.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1843-1847
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• 2013

This study is carried out to sanitize rape (Brassica napus) pollen by gamma irradiation. Rape pollens were treated with 0, 5, 10 and 15 kGy gamma irradiations, and then analyzed for the following: general composition, microbial population, reducing sugar, Hunter color values, TBARS (2-thiobarbituric acid reactive substances) values, and VBN (volatile basic nitrogen). Mold and coliform bacteria were not detected in the samples irradiated at 5 kGy or more. Yeasts and total aerobic bacteria were not detected in the samples irradiated at 10 kGy or more (<$10^2$ CFU/g). Moisture, ash, crude protein, crude fat, carbohydrate, reducing sugar and the contents of volatile basic nitrogen in the irradiated pollen did not show any significant changes by irradiation. Hunter color values, $L^*$, $a^*$ and $b^*$ values were decreased with increment of irradiation dose. TBARS values were increased with an increment of irradiation dose. In conclusion, gamma irradiation at 5 kGy was considered to be an effective treatment to control for mycotoxin producing fungi in rape pollen to minimize changes of general composition and physicochemical properties. Further studies should be investigated to reduce the detrimental effects induced by irradiation.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.61-68
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• 2009

The effects of hot-air dried tomato powder (HADTP) with 0% (C), 0.25 (T1), 0.50 (T2), 0.75 (T3) and 1.00% (T4) addition to the pork patties on the physicochemical and sensory properties during storage at $-20^{\circ}C$ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and CIE $L^*$ values of all products were increased (p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.349-354
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• 2001

Oxidative stress is believed to play an important role in the development of vascular complications associated with diabetes mellitus. We examined the antioxidative effect of sesamin and sesamolin on the preventing the development of insulin dependent diabetes mellitus using streptozotocin-induced Spraque Dawley diabetic rats. From 48 hours after injection of streptozotocin (60 mg/kg body weight), a portion of diabetic rats were fed with 0.2% sesamin and sesamolin containing diet for 3 weeks. There were significant differences of blood glucose and kidney weight between diabetic ports and control. Sesamin and sesamolin increased glutathione-S-transferase activity in kidney. The concentration of the thiobarbituric acid-reactive substances in the serum, liver, and kidney of diabetic rats administered sesamin and sesamolin decreased significantly as compared with that of the non-treated diabetic group. Dietary sesamin and sesamolin suppressed the oxidative stress in the diabetic rats. These results demonstrated that sesamin and sesamolin are potential and effective antioxidants that can protect the complications associated with diabetes.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.443-451
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• 2007

In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.