This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

Immobilization of anaerobic ammonium oxidizing bacteria has been studied to enhance the biomass retention of the slowly growing bacteria and the process stability. The purpose of this study was to compare the nitrogen removal efficiency of granular and immobilized anammox bacteria with poly vinyl alcohol and alginate. The specific anammox activity of the granular, homoginized and immobilized anammox bacteria were 0.016±0.0002 gN/gVSS/d, 0.011±0.001 gN/gVSS/d and 0.007±0.0005 gN/gVSS/d, respectively. Although the activity decreased to 43.7 % of the original one due to low pH and O2 exposure during the homogination and the immobilization, it was rapidly recovered within 7 days in the following continuous culture. When synthetic T-N concentrations of 100, 200, 400, 800 mg/L were fed, the immobilized anammox bacteria showed higher nitrogen removal efficiencies at all operational conditions than those of granular anammox bacteria. When the sludge retention time was shorten below 30.7 days and the reject water was fed, the nitrite removal efficiency of the granular anammox bacteria dropped to 8 % of the initial value, while that of the immobilized anammox bacteria was maintained over 95 % of the initial one. The immobilization with poly vinyl alcohol and alginate would be a feasible method to improve the performance and stability of the anammox process.

바이오디젤은 세계 화석연료의 흐름을 변화시킬 수 있는 환경 친화적 대체물질로 관심의 대상이 되고 있으며 대체연료 외에도 다양한 분야에서 수많은 응용 연구가 진행되고 있다. 최근에는 원유의 정제로부터 얻어진 석유제품을 대체하려는 다양한 움직임이 활발하게 진행되고 있다. 그 중 윤활기유로서의 식물성 오일은 급속도로 발전된 석유산업으로 인해 상용화 되지 못했던 오일로 관심의 대상이 되고 있으며 자연친화적 생분해성과 무독성, 윤활유로서의 낮은 휘발성과 우수한 계면윤활 등 대체 오일로써 충분한 가능성을 지니고 있다. 하지만 우수한 윤활 및 마모성능에도 불구하고 윤활연구에 넓게 활용되지 못했던 이유 중에는 지방산메틸에스테르가 갖는 열악한 산화안정성(oxidation stability) 및 열화안정도(thermal stability) 때문으로 보고되고 있다. 따라서 바이오디젤을 윤활기유 내 일정비율로 혼합하여 윤활성능 및 산화안정성의 변화를 확인하였으며 사구식 내마모 성능시험 후 발생되는 산화 및 열화현상을 알아보았다. 또한 산화에 따른 혼합 오일의 윤활특성 변화를 분석하였으며 이러한 결과를 바탕으로 윤활유 또는 윤활 향상제로서의 가능성을 살펴보았다.

This study was conducted to investigate the effect of age on the oxidative stability of Hanwoo (Korean cattle) cow beef. The samples of M. longissimus dorsi from 65 and 133 months-old-Hanwoo cows (4 and 3 heads, respectively) were stored at 4±0.2℃ for 9 days. The proximate composition, total myoglobin content, pH value, water-holding capacity and drip loss were not significantly affected by age. At day 9 of storage, the lipid oxidation (2-thiobarbituric acid reactive substances) was significantly (p<0.05) higher in beef from 133 months-old-cows than 65 months-old-cows. Lower (p<0.05) oxymyoglobin concentration and R630-R580 value and higher (p<0.05) metmyoglobin concentration were observed in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. The CIE a*, b* and C* values were significantly (p<0.05) lowered in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. It could be concluded that old age decreased the lipid oxidation stability and myoglobin oxidation stability in Hanwoo cow beef.

This study was carried out to investigate the effect of amino acids complex and choline supplementation on the antioxidant enzyme activities and oxidative stability of Hanwoo (Korean cattle) beef. Fifteen months-old-Hanwoo steers were assigned into two groups and fed on a basal diets with or without amino acids complex (≥25% L-lysine monohydrochloride+≥8% DL- methionine)+choline (≥25% choline chloride) for 12 months. After slaughter, the M. longissimus from carcasses were stored at 4℃ for 7 days. Catalase, glutathione peroxidase and total superoxide dismutase activities were found to be unaffected by supplementation of amino acids+choline. After 2 days of storage, significant decline (p<0.05) in lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was observed when supplemented with amino acids+choline. However, supplementation of amino acids+choline maintained meat color as indicated by higher CIE L* (Lightness), a* (Redness), b* (Yellowness) and C* (Chroma) values during storage. It was therefore concluded that supplemental amino acids+choline could stabilize the lipid oxidation stability and meat color in Hanwoo beef.

Camellia sinensis L. (green tea) seed oils were prepared by roasting at 213℃ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at 180℃, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p〈0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p〈0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was 3.47±0.119 and yellowness (b) of H was 60.10±2.483, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p〈0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48 hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/ 100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for 12~48 hrs. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.

비불소계 스티렌 고분자 전해질 막의 산화안정성을 개선하기 위해 p-methyl styrene, t-butyl styrene, α-methyl styrene과 같은 스티렌 유도체를 단독 또는 복합으로 도입하고 모노머 흡수법을 이용하여 막을 제조하였다. 제조된 막의 특성분석으로 중합무게비, 함수율, 이온교환용량, 수소이온 전도도 및 가속조건에서의 산화안정성을 조사하였다. 사용된 스티렌 유도체의 구조 및 특성에 따라 모노머 흡수, 중합 및 술폰화 단계가 영향을 받는 것으로 나타났다. 산화적으로 안정한 고분자를 형성하는 α-methyl styrene은 중합 단계가 어렵기 때문에 스티렌 또는p-methyl styrene과 공중합하여 제조하였고 p-methyl styrene과 공중합된 α-methyl styrene 막은 스티렌과 공중합한 막보다 높은 전도도 및 안정성을 나타내었으나 낮은 분자량으로 인해 안정성의 개선을 크게 보이지 못하였다. 벤젠 고리에 큰 치환기를 갖는 t-butyl styrene은 모노머 흡수 및 술폰화과정이 용이하지 않기 때문에 제조된 막의 성능이 감소하였으며 이를 p-methyl styrene과 공중합할 때 우수한 성능과 스티렌막보다 크게 개선된 안정성을 보였다.

Seasoning oil(SO-1) was manufactured from soybean oil, with β-carotene, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added β-carotene and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

생 찐솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유의 저장기간에 따른 산패도를 측정하였고 솔잎추출유를 김에 발라 제조한 맛김에 대한 관능검사 결과는 다음과 같다. 1. 저장기간에 따른 중량변화 측정 결과, 콩기름은 14일째 생 찐 솔잎추출유는 21일째 생 찐 올리브유 솔잎추출유는 14일부터 중량이 서서히 증가하여 28일에 중량이 가장 크게 증가하는 것으로 나타났다. 2. TBARS 생성량도 저장기간 14일째 콩기름에 비해 콩기름에 생 찐 솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮았고, 28일째 올리브유도 생 찐솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮게 나타났다. 3. 지방산 산화의 2차 생성물은 aqueous layer에서 저장기간에 따라 감소하였고 특히 14일째에 다른 추출유에 비해 콩기름이 크게 감소한 것으로 나타났다. 한편 organic layer는 저장기간 14일째 콩기름에서 가장 크게 증가하였고 솔잎을 첨가할 경우 유의적으로 감소한 것으로 나타났다. 올리브유의 경우도 솔잎을 첨가한 올리브 솔잎 추출유에서 2차 생성물이 감소한 것으로 나타났다. 4. 제조된 생 찐 솔잎 추출유를 김에 발라 7점 기호척도법을 이용하여 관능검사를 실시한 결과 향, 맛 그리고 전반적인 기호도 모두 유의적인 차이가 나타나지 않아 솔잎추출유를 김에다 바를 경우 거부감을 주지 않는 것으로 조사되었다. 이상의 결과 솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유는 원유보다 산화에 대해 안정한 것으로 나타났고, 이를 이용한 맛김도 좋은 것으로 평가되어 솔잎추출유의 식품에 이용 가능성이 시사되었다.

Salmon mince에 우유단백질 농축물인 MPC를 첨가해서 저장온도별 경과일수에 따라 salmon mince의 기름을 추출해서 POV를 측정하여 산화 안정성을 살펴 보았다. Salmon mince를 4℃에서 21일간. -l8℃에서 2()일간, 전자오븐에서 조리한 후 -l8℃에서 20일간 저장하여 저장온도별 경과일수에 따라 POV를 측정한 결과 salmon mince에 4% MPC 첨가한 것이 첨가하지 않은 대조군에 비해 산화 안정성이 증대되었다. 조리직후 4% MPC 첨가군이 대조군보다 POV가 낮은 현상을 나타냈는데, 이는 가열에 의해 MPC중의 항산화성을 지닌 물질의 노출에 의한 것으로 생각된다 또한 산화 안정성을 측정하기 위한 관능평가에서도 4% MPC 첨가군이 대조군에 비해 양호하였다. 이와 같은 결과는 MPC가 salmon mince의 단백질 안정제로서 산화 안정성 증가에 유용하게 사용할 수 있는 것으로 나타낸 것이다.