• Title, Summary, Keyword: oxidative stability

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Oxidative Stability of Salmon (Salno salar) Mince as Affected by an Added Stabilizing Protein Ingredient and Storage Temperature (안정제 첨가와 저장온도에 따른 Salmon(Salno salar) Mince의 산화 안정성)

  • 한명규
    • The Korean Journal of Food And Nutrition
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    • v.14 no.4
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    • pp.300-304
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    • 2001
  • The oxidative stability of salmon mince to which milk protein concentrate(MPC) added was investigated. Salmon mince was stored at 4$\^{C}$ for 21 days, at -18$\^{C}$ for 20 days and at -18$\^{C}$ for 20 days after cooking in an electric omen. At each storage point, peroxide values(POV) were determined. Salmon mince with 4% MPC increased greater oxidative stability than control (without MPC). Sensory evaluation for measuring the oxidative stability of salmon mince was accomplished. Sensory scares of salmon mince with 4% MPC were higher than those of control. The results indicate that MPC could be useful for oxidative stability, as stabilizing protein ingredient of salmon mince.

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Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins

  • Wang, Jianping;Liu, Ning;Zhang, Feike
    • Food Science of Animal Resources
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    • v.39 no.4
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    • pp.623-631
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    • 2019
  • Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various Vegetable Seed Oils

  • Lee, Jin-Won;Seo, Mi-Sook;Park, Jang Woo
    • Food Engineering Progress
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    • v.21 no.1
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    • pp.49-56
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    • 2017
  • 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 $O_2$ exposure, sealed from $O_2$ exposure and sealed from $O_2$ exposure while containing $O_2$ 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 $O_2$ exposure, and the lowest in the presence of $O_2$ scavengers. These results indicate that VOS oxidative stability depends not only on storage conditions, but on unsaturated fatty acid profiles as well.

Hydrocarbon-Organic Composite Membranes for Improved Oxidative Stability for PEMFC Applications (연료전지용 탄화수소 전해질 막의 산화안정성 향상을 위한 유기물 복합막의 제조 및 특성 분석)

  • Park, Satbyul;Lee, Hyejin;Bae, Byungchan
    • Journal of the Korean Electrochemical Society
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    • v.19 no.2
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    • pp.45-49
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    • 2016
  • In order to mitigate oxidative degradation of polymer membrane during fuel cell operation, an organic radical quencher was introduced. Rutin was selected as a radical quencher and mixed with sulfonated poly(arylene ether sulfone) to prepare composite membrane. Physicochemical properties of the composite membranes such as water uptake and proton conductivity were characterized. Hydrogen peroxide exposure experiment, which can mimic accelerated oxidative stability test during fuel cell operation, was adopted to evaluate the oxidative stability of the membranes. The composite membranes containing Rutin showed similar proton conductivity and enhanced oxidative stability compared to pristine ones.

A Study on the Oxidative Stability and Cooking Scientific Characteristics of Fat Substitute MCT (MCT 대체지방의 산화안정성 및 조리 적합성에 관한 연구)

  • Ahn, Myung-Soo;Woo, Na-Ri-Yah
    • Journal of the Korean Society of Food Culture
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    • v.18 no.2
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    • pp.181-191
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    • 2003
  • 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.

Hydrocarbon Composite Membranes with Improved Oxidative Stability for PEMFC (산화안정성 향상을 위한 고분자연료전지용 탄화수소복합막의 제조 및 특성연구)

  • Lee, Hyejin;Choi, Young-Woo;Yang, Tae-Hyun;Bae, Byungchan
    • Journal of the Korean Electrochemical Society
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    • v.17 no.1
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    • pp.44-48
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    • 2014
  • Sulfonated poly(arylene ether sulfone)-cerium composite membranes with improved oxidative stability were prepared for proton exchange membrane fuel cell application. Oxidative stability of the composite membranes changed depending on the amount of incorporated metal. Their water uptake, IEC and proton conductivity were also affected. ICP analysis confirmed trace of cerium ion in the composite membranes and $^1H$-NMR indicated successful coordination of sulfonic acid groups with the metal ions. Increasing amount of the cerium ion resulted in decrease in proton conductivities and water uptake, but enhanced oxidative stabilities. A hydrogen peroxide exposure equipment was used for the test of oxidative stability of the composite membranes, which enabled to mimic fuel cell operating condition compared with conventional Fenton's test.

Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet

  • Garcia, Elisa Mariana;Lopez, Agustin;Zimerman, Maria;Hernandez, Olegario;Arroquy, Jose Ignacio;Nazareno, Monica Azucena
    • Asian-Australasian Journal of Animal Sciences
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    • v.32 no.9
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    • pp.1439-1447
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    • 2019
  • Objective: The aim of this study was to evaluate the effect of dietary incorporation of tanninrich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat. Results: Feed intake, liveweight gain, carcass, and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups. Conclusion: The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.

Oxidative Stability of Sesame Blended Oils (참기름 혼합유의 산화안정성)

  • 맹영선;박혜경
    • Korean journal of food and cookery science
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    • v.5 no.2
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    • pp.51-62
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    • 1989
  • In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

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Effects of Raising Altitude on the Fatty Acid Composition, Aroma Pattern, Color, and Oxidative Stability of M. Longissimus from Hanwoo Steers

  • Panjono, Panjono;Kang, Sun-Moon;Lee, Ik-Sun;Lee, Sung-Ki
    • Food Science of Animal Resources
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    • v.29 no.2
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    • pp.245-251
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    • 2009
  • This study was carried out to investigate the fatty acid composition, aroma pattern, color, and oxidative stability of M. longissimus from 28-mon-old Hanwoo steers with different raising altitude (100, 200, 300, 400, 700, and 800 m above sea level). The samples were stored at $2{\pm}0.2^{\circ}C$ for 9 d. Meat from 700 and 800m had lower palmitic acid, saturated fatty acids and higher oleic acid, monounsaturated fatty acids (MUFA) than that from 100 m (p<0.05). There was no positive discrimination of the aroma pattern of meat among all groups. There were no significant difference in TBARS values of beef among all groups at 6 and 9 d of storage. At 9d of storage, meat from 700m showed the highest MetMb concentration and the lowest a* value among all groups. However, the differences in Mb concentration and color among groups were not linear to the difference in raising altitude. Consequently, the difference in raising altitude at 100-800 m affected the fatty acid composition of meat from Hanwoo steers; the higher the raising altitude, the higher the MUFA concentration. The difference in fatty acid composition among them didn't affect the aroma pattern and oxidative stability.

Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress

  • Yun, Jung-Mi;Surh, Jeong-Hee
    • Preventive Nutrition and Food Science
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    • v.17 no.2
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    • pp.158-165
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    • 2012
  • This study was designed to investigate whether the fatty acid composition could make a significant contribution to the oxidation stability of vegetable oils marketed in Korea. Ten kinds, 97 items of vegetable oils that were produced in either an industrialized or a traditional way were collected and analyzed for their fatty acid compositions and lipid oxidation products, in the absence or presence of oxidative stress. Peroxidability index (PI) calculations based on the fatty acid composition ranged from 7.10 to 111.87 with the lowest value found in olive oils and the highest in perilla oils. In the absence of induced oxidative stress, malondialdehyde (MDA), the secondary lipid oxidation product, was generated more in the oils with higher PI (r=0.890), while the tendency was not observed when the oils were subjected to an oxidation-accelerating system. In the presence of the oxidative stress, the perilla oils produced in an industrialized manner generated appreciably higher amounts of MDA than those produced in a traditional way, although both types of oils presented similar PIs. The results implicate that the fatty acid compositions could be a predictor for the oxidation stability of the vegetable oils at the early stage of oil oxidation, but not for those at a later stage of oxidation.