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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.3
- 발행연도
- 2018.9
- 수록면
- 475 - 484 (10page)
이용수
초록· 키워드
오류제보하기
Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE a*-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (35)
참고문헌 신청
[학술지(정기간행물)] - Afshari R / 2013 / Non-thermal plasma as a new food preservation method, Its present and future prospect / Journal of Paramedical Sciences 5 : 114 ~ 120
[학술지(정기간행물)] - Ahn J / 2007 / Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef / Food Microbiology 24 : 7 ~ 14
[기타자료] - AOAC (Association of Official Analytical Chemists) / 1990 / Nitrites in cured meats official Method 973.31 Official methods of analysis
[학술지(정기간행물)] - Estevez M / 2004 / Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate / Meat Science 68 : 551 ~ 558
[학술지(정기간행물)] - Hong E / 2011 / Phenolic-enriched fractions from perilla frutescens var. acuta: Determinating rosmarinic acid and antioxidant activity / Journal of Food Biochemistry 35 : 1637 ~ 1645
[학술지(정기간행물)] - Ahn J / 2007 / Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef / Food Microbiology 24 : 7 ~ 14
[기타자료] - AOAC (Association of Official Analytical Chemists) / 1990 / Nitrites in cured meats official Method 973.31 Official methods of analysis
[학술지(정기간행물)] - Estevez M / 2004 / Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate / Meat Science 68 : 551 ~ 558
[학술지(정기간행물)] - Hong E / 2011 / Phenolic-enriched fractions from perilla frutescens var. acuta: Determinating rosmarinic acid and antioxidant activity / Journal of Food Biochemistry 35 : 1637 ~ 1645
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