Vegetable seed oils (VSOs) have been extracted and used not only as ingredients in food and as sources of dietary lipids, but also as sources of nutraceuticals used to overcome the various oxidative stresses that contribute to the development of diseases, including cancer and other chronic conditions. The chemical compositions and oxidative stabilities of various VSOs were therefore investigated; samples were stored for 35 d, with each oil having been tested under O2 exposure, sealed from O2 exposure and sealed from O2 exposure while containing O2 scavengers. Oxidative stability was evaluated by peroxide value (POV), p-anisidine value (p-AnV), iodine value (IV), and thiobarbituric acid (TBA) value. Perilla seed and flaxseed oil were mostly composed of linolenic acid (45.5% and 59.7%, respectively), whereas pine seed oil was mostly composed of linoleic acid (48.3%). Meanwhile, camellia seed and olive oils contained 80% oleic acid, which correlated strongly with oxidative stability. The POV, p-AnV, and TBA values were the highest under O2 exposure, and the lowest in the presence of O2 scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and 10˚C to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan Δ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

The purpose of this study was to determine the optimal mixing ratio of Allium hookeri powder and butter in the preparation of bread. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points, including 2 replicates for Allium hookeri powder and butter. Further, the mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot conveyed the influence of each ingredient on the final product mixture. Overall, the measurement results of the mechanical properties showed a significant increase or decrease in dough pH, sweetness, volume, weight, height, specific volume, a & b-value of crumb and, springiness (p<0.05). Moreover, the sensory measurements demonstrated a significant improvement in color, appearance, texture, moistness and, overall quality. As a result, the optimum formulation from the numerical and graphical methods was calculated as 22.65 g of Allium hookeri powder and 47.77 g butter. After optimization, DPPH free radical scavenging activity, total phenolic content, and total plate counts over 10 days were evaluated. In sum, the results revealed the antioxidant and antibiotic actions of bread with Allium hookeri powder.

In this study, a series of experiments were carried out to measure temporal stability of trimethylamine (TMA) in two different bag sampler types (polyvinyl fluoride bag (PVF) and polyester aluminum bag (PEA)) as a function of storage time. To this end, temporal variability of TMA was measured using its standard gas samples up to 4 days. For the purpose of comparison, storability of TMA was tested between PVF and PEA. To this end, standard gas samples were prepared at two concentration levels of 1 and 10 ppm. The results of this study indicate that the reduction of TMA levels generally increased with the extension of the storage time. Although both bag types showed moderate losses of TMA, differences between bag types (PVF and PEA) were likely to be less significant than those of concentration levels.

본 연구에서는 붉은팥과 검정팥 종피에 함유된 천연색소에 대한 연구의 일환으로, 추출방법에 따른 색소 추출 효율과 저장안정제 첨가에 따른 저장 안정성과 특성을 검토하여 다음과 같은 결과를 얻었다. 1. 붉은팥 종피의 용액 추출 시 까지는 온도가 높을수록, 시간이 경과될수록 색소 추출 효율이 높게 나타났으나, 에서는 시간이 경과될수록 색소 추출효율이 감소하는 경향을 보이며 pH 조건에서는 pH 5가 가장 효율적이었다. 2. 검정팥 종피의 용액 추출 시 온도가 높을수록, 시간이 경과될수록 색소 추출 효율이 높게 나타났으며, pH 조건에서는 pH 5가 가장 효율적이었다. 3. 착액 추출 시, 붉은팥의 경우 pH 5의 전처리가 증류수보다 색소 추출량이 많았으며, 검정팥의 경우 단시간 전처리에서는 증류수가 pH 5에서 보다 색소 추출량이 많았지만, 4시간 이상의 전처리에서는 오히려 pH 5에서 많게 나타났다. 4. 저장 안정제로 Methionine을 첨가한 결과에서는 붉은팥 종피의 경우에는 첨가량이 많을수록, 검정팥 종피의 경우에는 10mmol첨가가 20mmol 첨가보다 안정 효과가 큰 것으로 나타났다.

본 연구에서는 수수피에 함유된 천연색소에 대한 연구의 일환으로, 추출방법에 따른 색소 추출 효율과 저장안정제 첨가에 따른 저장 안정성과 특성을 검토하여 다음과 같은 결과를 얻었다. 1. 용액 추출 시 온도가 높을수록, 시간이 경과될수록 색소 추출 효율이 높게 나타났으며, pH 조건에서는 pH 4가 가장 효율적이었다. 2. 착액 추출 시, 단시간 전처리에서는 증류수가 pH 5에서보다 색소 추출량이 많았지만, 20시간 이상의 장시간 전처리에서는 오히려 pH 5에서 많게 나타났다. 3. 수수피 색소용액의 pH 변화에 따른 색도는, pH가 증가할수록 옅은 황색에서 짙은 황색을 거쳐 붉은색 톤으로 변화하였다. 4. 저장 안정제로 Methionine을 첨가한 결과에서는 첨가에 따른 수수피 색소의 안정화 효과에서 저장기간 18일까지는 변색 지연 효과를 보였으며, Methionine 10 mmol 첨가>20 mmol 첨가>무첨가 순으로 안정 효과가 크게 나타났다.

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at 30 ± 5℃ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

우리나라 전통수산건제품인 마른멸치의 고품질화를 위한 연구로서, 녹차추출물을 분무처리한 마른멸치(분무처리 녹차멸치)를 가공하여 상온 및 저온 저장 중 품질안정성과 shelf-life 특성에 대하여 살펴보았다. 상온 및 -20℃ 동결저장 중 일반마른멸치 및 분무처리 녹차멸치의 수분함량은 약간씩 감소하는 경향을 보였으며, pH는 저장기한이 경과할수록 양 시료 모두 약간씩 감소하는 경향을 나타내었다. 일반마른멸치의 경우 휘발성염기질소 함량은 상온저장 10일 및 동결저장 50일째 이후 약간씩 증가하는 경향을 보였으나, 분무처리 녹차멸치는 상온 및 동결저장 기간 중 휘발성염기질소 함량의 증가가 거의 없었다. 상온저장 중 일반마른멸치 및 분무처리 녹차멸치의 과산화물값은 모두 저장 10일경에 각각 77.7 meq/kg 및 31.4 meq/kg으로 최고값을 나타낸 후 감소하였고, 동결저장에서는 저장 50일 경에 각각 47.7 meq/kg 및 24.8 meq/kg으로 최고값을 나타낸 후 점차 감소하는 경향을 나타내었다. TBA값은 양 시료 모두 상온 및 저온저장 중 계속 증가하는 경향을 보이고 있었으며, 일반마른멸치 C의 증가폭이 분무처리 녹차멸치에 비해 월등히 컸다. 상온저장 중 시료 마른멸치의 색조변화는 다소간의 차이는 있으나 대체로 명도는 감소하였고, 적색도 및 황색도는 증가하였다. 동결저장의 경우 상온저장과 유사한 경향을 보이고 있었으나 상온저장에 비해 그 변화폭이 크지 않았으며, 특히 분무처리 녹차멸치는 육색이 안정하게 유지되는 것으로 나타났다. 녹차추출물을 분무처리한 마른멸치는 종래의 일반마른멸치에 비해 상온 및 -20℃ 동결저장 중 지질산화, 갈변 등 품질저하현상이 상당히 억제되었고 품질이 양호하게 유지되었다.

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at 180℃ for 90 sec. The fried products were then stored at 60℃ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the fried products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stabiliy of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

김치를 10℃에서 8일간 숙성시켜 산도 0.6~0.7%로 숙성된 김치를 -70℃와 -20℃로 냉동하여 -20℃에서 저장하면서 배추 조직의 elasticity, hardness, 세포 조직의 변화, 드립양을 실험한 결과는 다음과 같다. -70℃에서 급속 동결한 것과 -20℃에서 완만동결한 냉동 김치중 배추조직의 elasticity는 냉동저장 15일까지 감소하다 일정하게 유지되었고 hardness는 거의 변화가 없었으며 냉동 방법에 따른 변화도 거의 나타나지 않았다. 투과 전자현미경으로 관찰한 결과 control의 경우 세포벽이 매우 두꺼우며 세포의 모양들이 잘 보존되어 있는 것을 볼 수 있었고 -20℃로 냉동 처리하여 해동시킨 세포벽들은 많이 손상되어 있음을 볼 수 있었으며 -70℃로 급속 냉동 시료의 경우 세포벽의 손상 정도가 -20℃로 냉동 처리한 시료보다 덜 파괴되어 있음을 볼 수 있었다. 한편 냉동 저장기간 동안 드립의 손실량의 변화는 -70℃로 냉동 처리한 시료의 드립양은 3~4%정도로 -20℃로 냉동 처리한 시료의 5~6%에 비해 적은 것을 알 수 있었다.

The storage stability from powdered anchovy and its preparation cooperated with three additives (water extract from green tea and boxthorn and BHT) was studied. The results are as follows: 1. When the additives were added to powdered anchovy, the storage stability was improved. The antioxidative activities of water extract from green tea and boxthorn were considerably higher than BHT. The antioxidative activities were decreased in the rank order boxthorn $gt; green tea $gt; BHT. 2. The more the concentration of natural additives was increased, the more the storage stability was improved. The rank order was 60° $gt; 40° $gt; 20° Bx. 3. The AV and POV of powdered anchovy were increased in the rank order to 6 $lt; 12 $lt; 18 $lt; 24 $lt; 30 months by storage term. 4. This clearly suggested that water extract at 20° Bx level from boxthorn was possible utilization as a new natural antioxidant for storage stability of powdered anchovy.