홍화씨를 첨가한 분쇄돈육의 동결저장 중 품질변화

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The <TEX>$L^*$</TEX> values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the <TEX>$a^*$</TEX> values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects.

한국 전통 양념(T1, 간장소스; T2, 김치소스; T3, 새우젓소스; T4, 양파소스)을 이용하여 10± 1℃에서 13일 동안 숙성 중 돼지고기의 물리화학적 변화를 측정한 결과는 다음과 같다. pH는 T2 처리구를 제외한 모든 처리구에서 숙성기간 동안 유의적으로 감소하였다. 숙성기간 동안 염도와 당도는 증가하는 경향을 보였다. TBARS는 저장기간이 경과함에 따라 유의적으로 증가하였고, T4 처리구가 가장 높은 값을 나타내었다. VBN은 저장기간이 경과함에 따라 유의적으로 증가하였다(P<0.05). 보수력은 처리구 간에 차이가 없었으며, 저장기간의 경과에 따른 변화에서도 유의적인 차이가 없었다. 전단가는 모든 처리구가 저장기간이 경과함에 따라 감소하는 경향을 보였다. 표면 육색 중 L*, a*, b*값은 저장기간이 경과함에 따라 증가하는 경향을 보였으며, a*, b*값은 T2 처리구가 다른 처리구에 비하여 유의적으로 높았다(P<0.05). 심부 육색 중 a*, b*값은 T2 처리구가 다른 처리구에 비하여 유의적으로 높았다(P<0.05). 가열육에 대한 관능검사 결과, T3 처리구가 모든 검사항목에서 기호도가 가장 낮게 나타났다. 총균수와 유산균수는 모든 처리구가 저장기간이 경과함에 따라 증가하는 경향을 나타내었으며, 대장균수는 저장기간이 경과함에 따라 뚜렷한 경향이 없었다. This study was conducted to investigate the changes of quality characteristics on seasoned pork with Korean traditional 4 types seasoning such as soybean sauce(T1); Kimchi sauce(T2); pickled shrimps sauce(T3); onion sauce(T4). The seasoned samples were aged at 10±1℃ for 13 days. The results obtained were as follows; Except for T2, pH of treatments were significantly decreased(P<0.05) as aging period increased. Salinity(%) and saccharinity(%) of seasoned meat were tended to increased during aging period. Thiobarbituric acid reactive substances(TBARS) were increased significantly during storage in all treatment(P<0.05). T4 showed the highest TBARS among the all treatment groups. Volatile basic nitrogen(VBN) values of all treatments were significantly increased(P<0.05) as storage period increased. There were no significant differences in water holding capacity(WHC) among the all treatments, and those values were not changed by the passage of storage days. Shear force values of all treatments were tended to decreased by the passage of storage days. In surface color, the values of L*, a* and b* showed a tendency of increasing value along the storage days. The values of a* and b* of T2 were significantly higher than other treatments during aging period(P<0.05). In inner color, a* and b* values of T2 were significantly higher than those of other treatments during aging period(P<0.05). In the sensory evaluation of cooked meat, T3 treatment resulted in lower score in aroma, flavor, tenderness, juiciness and overall acceptability. The number of total plate counts and Lactobacilli spp. tended to increase with storage in all treatments group. The numbers of Escherichia coli were not changed by the passage of storage time.

Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit ( Actinidia arguta and its hybrid) during storage

Whole blood collected in ACD with or without adenine was transfused into patients with various forms of blood loss. The units collected in ACD alone had been stored 14 to 28 days, while those units collected in ACD with adenine had been stored 28 to 42 days. Of the 771 units in the study, 545 were transfused into 295 patients. A total of 276 units were collected in ACD with adenine and were given to 130 patients. Little or no reaction was detected from clinical observation and selected laboratory tests related to the transfusion and/or solution. Isotope labeling of some of the transfused units given to more than 80 patients provided an estimate of the 24‐hour posttransfusion survival and the results were similar to the average survival obtained in normal subjects after single‐unit transfusions. Based on clinical laboratory findings, apparent lack of toxicity combined with adequate support of the bleeding patient suggest that blood stored in adenine is useful after longer storage periods than is blood stored in plain ACD. The 70 per cent 24‐hour survival guideline suggests satisfactory survival after 35 days of storage, and possibly after 42 days.

The aim of this study was to evaluate the shelf life of brown eggs from laying hens of different ages in an organic production system. A total of 192 brown eggs from laying hens were used, t experimental design was in a factorial scheme, with four laying hens ages (40, 50, 60, 70, weeks) and four storage periods (0, 14, 28 and 42 days) with 12 repetitions each. Chicken age and storage period (p <0.05) interfered with egg weight loss. Eggs from older laying hens showed superior internal quality in the first days of storage, but with high susceptibility to losses when stored for up to 42 days. Young laying hens (up to 40 weeks of age) showed better internal egg quality when compared to chickens with 50 and 60 weeks of age, when stored for up to 42 days. The albumen pH was not affected by the age of the laying hens, but increased significantly with a longer storage period. The shelf life of the eggs was affected by the age of the laying hens and the storage time.

The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite-free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α-tocopherol and β-carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α-tocopherol, γ-tocopherol, and β-carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α-tocopherol, and β-carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS. Practical applications The research assesses and demonstrates the potential of Moringa oleifera leaf powder (MLP) as a natural additive to inhibit the rate and extent of lipid oxidation in unfermented dry pork sausages (droëwors) with no nitrites/nitrates added. The inclusion of MLP in pork droëwors at levels ranging from 0.5 to 2 g/100 g significantly increased the antioxidant activity (FRAP) and quantity of antioxidant vitamins (α-tocopherol, and β-carotene) in the product. Higher inhibition of lipid oxidation (TBARS) was observed in droëwors with MLP added compared to the positive (vitamin E oil) and negative (no additives) controls. The different MLP inclusion levels used in the study resulted in similar lipid oxidation inhibition. Therefore, the findings show that the application of 0.5 g/100 g MLP is sufficient to decrease lipid oxidation in pork droëwors and could potentially be applied to other types of dry-cured sausages for this purpose.

An analytical method that can detect low levels of oxidation in food earlier than a sensory panel would be a valuable tool for food manufacturers as well as research institutes. Two model matrixes, pork back fat and mechanically recovered poultry meat (MRPM), were freeze-stored in air at -20 degrees C for 26 weeks. Peroxide value, thiobarbituric acid reactive substances, volatiles analyzed with dynamic headspace gas chromatography-mass spectrometry (GC-MS) and a gas-sensor array technique (electronic nose), chemiluminescence, and front-face fluorescence were evaluated against sensory analysis with regard to detection of early oxidation and correlation with sensory data. Fluorescence and GC-MS could detect oxidative changes in pork back fat earlier than the sensory panel and the electronic nose at the same time. The three methods were highly correlated with sensory attributes (r = 0.8-0.9). GC-MS gave the best results with regard to detection of small oxidative changes in MRPM.

ObjectivesNutrition and energy bars that use meat as the major protein source combined with fruits, nuts, vitamins, minerals or other functional ingredients are considered intermediate moisture meat products since their water activity (aw) is lowered by either processing or ingredients or both. These products may provide a reasonably priced nutrient dense food for populations with less than desirable food security (lack of refrigeration). The objectives of this study were to evaluate the shelf life quality attributes of a shelf stable multicomponent meat product exposed to high temperature storage conditions.Materials and MethodsThe multicomponent meat based product formulation was developed from Halal beef, dried dates, walnuts and nonmeat ingredients. Chopping and extrusion created rectangular-shaped bars with 156 ppm NaNO2 (ingoing), pH 5.0 (encapsulated citric acid) and a water activity of 0.85. Product was cooked to 70°C and chilled to 2°C prior to packaging. Product was placed in either Styrofoam trays and overwrapped with oxygen permeable film (a major packaging method in developing countries) or vacuum packaged, subjected to 25 or 50°C storage temperatures and evaluated for the following properties at d 1, 7, 14, and 28 d of storage: pH, water activity (Aw), surface color (L*a*b*), thiobarbituric acid reactive substances, cooked product yield, proximate composition and Lee Kramer shear force. A factorially arranged randomized complete block design was used to evaluate the differences between packaging and storage temperature for quality, shelf-life and sensory attributes. Differences between treatments were determined using the Least Significant Difference procedure at P ≤ 0.05 level. The experiment was replicated 3 times.ResultsA three-way interaction (packaging × temperature × day) was observed for percent moisture. Moisture decreased (8%) for 50°C stored vacuum product compared to a 22% moisture loss for tray wrapped product. A packaging × storage temperature interaction was observed for water activity, TBARs values, color surface values and pH. Tray wrapped product had lower Aw compared to vacuum packaged product exhibiting 0.28 Aw at 28 d of storage (50°C). Vacuum packaged product at both storage temps and all storage times exhibited TBARS values below 1.0. L* values tended to decrease at 50°C storage temperatures as did a* values, whereas b* values for 50oC product tended to either decrease (vacuum packaged) or increase (Tray overwrap). pH values tended to decrease at both storage temps over each storage day, with product stored at 50°C exhibiting the lowest pH values during storage. Vacuum packaged product had shear forces values averaging 10.56 N/g of sample. Overall cook loss of product prior to packaging and storage was 32.80%. Oxygen permeable film used for tray wrapped product negatively impacted surface color, TBARS, percent moisture and water activity values.ConclusionFor developing countries with food security issues (lack of refrigeration) vacuum packaged multicomponent intermediate moisture meat based protein bars exhibited little quality or shelf life deterioration when stored at either 25 or 50°C compared to tray wrapped oxygen permeable product. Future research will investigate the safety and consumer acceptability of these products.

This study examined the effect of two different cooking methods (grilling and frying) and konjac glucomannan (KGM) addition on the cooking yield, water distribution, color, texture, oral tribology, sensory characteristics, and thiobarbituric acid (TBA) content of cubic fat substitutes (CFS). Grilled samples displayed higher yellowness and lightness values and cooking yield. Low-field nuclear magnetic resonance analysis showed that the fixed water relaxation time gradually decreased at a higher KGM level, indicating that KGM changed the distribution and migration of internal water. The relaxation time and amplitude of the grilled samples were slightly higher, indicating a slightly lower fixed water level. The textural and sensory evaluation showed that the overall sensory score of the fried cubic fat substitutes and pork backfat exceeded that of the grilled samples. A higher KGM content improved the hardness, springiness, and chewiness of the cubic fat substitutes to improve the texture and taste. The thiobarbituric acid reactive substance (TBARS) value of all the cubic fat substitutes was significantly lower than in the pork backfat, while these values were slightly higher when fried than when grilled. Scanning electron microscopy (SEM) revealed that KGM addition rendered the network structure more compact, denser, and similar to that of pork backfat. This study provided a theoretical basis for cooking cubic fat substitutes and research involving properties such as the cooking yield and water distribution after cooking.

Ginseng is a medicinal plant that has anti-inflammatory, antidiabetic, anticancer, antiobesity, cardioprotective, antioxidant and antimicrobial properties. However, previous reports lack information on the effects of ginseng extract on the shelf life and quality characteristics of muscle foods. Thus, it is essential to determine the effects of ginseng extract on the meat model system to gain valuable insights to improve the shelf life and quality of muscle foods. After determining the in vitro antioxidant activity of ginseng extract, the antioxidant effect of ginseng extract on cooked ground beef was investigated. In vitro antioxidant activity was determined using Fe(III) reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and total phenolic content (TPC) analyses, while lipid oxidation, chemical, microbiological and textural changes were determined during 30 days of storage. Cooking loss, proximate composition and textural features were measured after thermal processing. The pH, CIE colour parameters, thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), total aerobic mesophilic bacteria, total coliform bacteria, yeast and mould counts were determined during refrigerated storage. The mean values for FRAP expressed as Fe(II) equivalents ((4.7±0.2) mmol/g), DPPH (IC50=(12.11±0.09) mg/mL) and TPC expressed as gallic acid equivalents ((146.0±2.4) mg/g) showed a potential antioxidant capacity of ginseng extract. The addition of ginseng extract increased the cooking loss (p<0.05), but it did not affect the proximate composition of ground beef. It also caused a decrease in pH (p<0.05). Ground beef samples containing 1 % or more ginseng extract had lower TBARS values than control (p<0.05). In addition, LPO values of ground beef with ginseng extract were lower than the control after 30 days of storage (p<0.05). Total aerobic mesophilic bacteria, total coliform bacteria, yeast and mould were not found in any of the groups, except in the control, which had 3.35 log CFU/g total aerobic mesophilic bacteria at the end of storage. The results show that ginseng extract has an important activity in controlling lipid oxidation and can be used in the meat industry to extend shelf life and microbial stability.

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing.One hundred and twenty-two LYD (Landrace×Yorkshire×Duroc) pigs were sampled from an industrial population.Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation.For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a 1°C chiller.The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group.Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively.The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing.On the other hand, the CAFC-fed pigs showed significantly (p<0.05)lower TBARS values from 20 days of storage.In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05)higher than that for the control group after the storage time.This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation).The treatment also significantly (p<0.05)retarded VBN formation during ageing, indicating a significant reduction in protein degradation.However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN.In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.(

Ethanolic coconut husk extract (ECHE) was characterized and its effect on lipid oxidation of shrimp oil‐in‐water emulsion was studied. Condensed tannin was abundant in ECHE (492.2 and 441.9 mg catechin equivalent/g extract as determined by vanillin and BuOH‐HCl assays, respectively). The major free phenolics in ECHE were tannic acid and catechins (205.98 and 103.56 mg/kg dry extract, respectively). Antioxidative activities of ECHE at different levels (50–200 mg/L) tested by all in vitro assays increased as its concentration increased (P &lt; 0.05). 2,2‐diphenyl‐1‐picryl hydrazyl (DPPH) radical scavenging activity and metal chelating activity were decreased up to 50% when heated at temperature higher than 90°C for longer than 60 min (P &lt; 0.05). Impact of ECHE (200 and 400 mg/L) on lipid oxidation of shrimp oil‐in‐water emulsion was monitored throughout 12 days of storage at 30°C. Lipid oxidation of emulsion added with ECHE was retarded as evidenced by the lower conjugated diene (CD), thiobarbituric acid‐reactive substances (TBARS) value, and ρ‐anisidine value (AnV). Eicosapentaenoic acid (EPA; C20:5 n‐3) and docosahexaenoic acid (DHA; C22:6 n‐3) were more retained in the sample added with ECHE (200 mg/L) at the end of storage (P &lt; 0.05). ECHE could therefore be used as a natural antioxidant, particularly in emulsion.Practical application: Coconut husk, the underutilized material from coconut processing, contains condensed tannin and free phenolic compounds with antioxidative activity. Coconut husk extract could therefore increase oxidative stability of lipids in food systems, particularly those rich in polyunsaturated fatty acid such as shrimp oil. Emulsion is generally prone to oxidation due to its large surface area of oil phase exposed to aqueous phase. Thus, coconut husk extract can be used as a natural antioxidant, which could maintain the quality of emulsion as well as other fat‐based foods during the extended storage.Extract from coconut husk was prepared using 60% (v/v) ethanol. The extract rich in tannin and other phenolics showed antioxidative activities as tested by different in vitro assays. The extract could retard lipid oxidation in shrimp oil‐in‐water emulsion during 12 days of storage at 30°C. Thus, ethanolic coconut extract could serve as a natural antioxidant for food applications.

Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid reactive substances (TBARS) and hydroperoxide methods to UPLC-MS/MS oxylipin analysis for detecting early lipid oxidation. Two different infant milk formulas were tested during 21 days of storage at 4°C. Formulas 1 and 2 contained canola oil and canola oil + 1% docosahexaenoic acid ethyl ester, respectively. Formulas were sampled up to 21 days of storage. Formula 2 had higher peroxide values than Formula 1 across all time points. However, no significant differences over time in TBARS and peroxide values in either formula were observed. Several oxylipins increased in both formulas starting on day 7 (linoleic acid and alpha-linolenic acid-derived oxylipins in Formula 1 and DHA-derived oxylipins in Formula 2). These results indicate that free oxylipins are effective in detecting early lipid oxidation and distinguishing between formulations containing different fatty acids. PRACTICAL APPLICATION: We have recently shown that primary oxidation products known as oxylipins can be measured in their free form by ultra-high pressure liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to detect early lipid oxidation. However, a head-to-head comparison of the sensitivity of this approach to conventional spectrophotometric methods has not been evaluated. Our results indicate that free oxylipin measurements are better than conventional methods in detecting early lipid oxidation in milk infant formula distinguishing between different formulations.

BackgroundExercise-induced oxidative stress and muscle damage are key factors affecting athletes’ performance and recovery. This meta-analysis aims to assess the effects of different antioxidants on post-exercise muscle damage and oxidative stress in athletes, providing evidence-based support for the development of effective exercise nutrition strategies.MethodsThis meta-analysis strictly followed the PRISMA guidelines. It systematically retrieved the Web of Science, PubMed, Cochrane Library, Embase, and Scopus databases for randomized controlled trials (RCTs) investigating the effects of antioxidants on post-exercise muscle damage and oxidative stress in athletes. Primary outcomes encompassed total antioxidant status (TAS), glutathione peroxidase (GPx), superoxide dismutase (SOD), thiobarbituric acid reactive substances (TBARS), and lactate (LA). Secondary outcomes were interleukin-6 (IL-6), malondialdehyde (MDA), creatine kinase (CK), and nitrates (NOx). Effect sizes were combined via standardized mean difference (SMD). Heterogeneity tests, sensitivity analyses, and subgroup analyses were performed, as well as publication bias evaluations.ResultsTwenty-six RCTs involving 505 athletes were incorporated. The overall analysis indicated that antioxidant supplementation significantly decreased post-exercise LA (SMD: -1.25; 95% CI: -2.06, -0.43; I²=81.7%, p < 0.001) and CK (SMD: -1.88; 95% CI: -2.98, -0.78; I²=86.2%, p < 0.001) levels in athletes. However, the overall effects for TAS, TBARS, SOD, GPx, NOx, IL-6, and MDA exhibited no statistical significance. All outcomes, whether showing significant or nonsignificant effects, demonstrated varying degrees of heterogeneity. Subgroup analyses revealed that region, sex distribution, study type, and athletes’ professional level were important sources of heterogeneity for indicators like LA and SOD. Funnel plot analysis for publication bias revealed no significant asymmetry. Sensitivity analyses confirmed the robustness of major results.ConclusionsThe current study suggests that antioxidant supplementation can effectively reduce post-exercise LA and CK levels in athletes. This reduction may help promote fatigue recovery and alleviate muscle damage. However, the overall effects of antioxidant supplementation on inflammatory biomarkers and other oxidative stress are unclear and are modulated by factors such as region, sex, professional level, and study design. Future research should concentrate on individual differences and more refined intervention regimens to optimize antioxidant use in exercise.Trial registrationPROSPERO, CRD42023460244.Supplementary InformationThe online version contains supplementary material available at 10.1186/s13102-025-01381-2.