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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 476 - 486 (11page)
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This study investigated the effect of the powder produced by ball-milling the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties as well as the antioxidant and antimicrobial activities of pork patties over 14 d of refrigerated storage (4±1℃). Five pork patty treatments were produced containing three different concentrations of annatto seeds, 0.1, 0.25 and 0.5% (ANT0.1, ANT0.25, ANT0.5), 0.1% ascorbic acid (AA0.1), and a control (CTL). Based on the results, annatto seed powder appeared to show antioxidant activity. The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). To evaluate the antioxidative effects of annatto on pork patties, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) were analyzed over 14 d of refrigerated storage. Treatments containing annatto seed showed lower TBARS and POV than control (CTL) samples (p<0.05). The volatile basic nitrogen (VBN) of the pork patties containing annatto seeds were lower than that of CTL at the end of storage (p<0.05). Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production of meat products.
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참고문헌 (38)
참고문헌 신청
Beuchat, L. R. / 1977 / Functional and electrophoretic characteristics of succinylated peanut flour protein / J. Agric. Food Chem 25:258~261
Cai, L. / 2015 / Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage / LWTFood Sci. Technol 62:1053~1059
Cardarelli, C. R. / 2008 / Characterization of different annatto extracts based on antioxidant and color properties / LWT-Food Sci. Technol 41:1689~1693
Conway E. J. / 1962 / Microdiffusion analysis and volumetric error / Crosby Lockwood :195~200
Ganhão, R. / 2010 / Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties / J. Agric. Food Chem 58:8854~8861
Cai, L. / 2015 / Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage / LWTFood Sci. Technol 62:1053~1059
Cardarelli, C. R. / 2008 / Characterization of different annatto extracts based on antioxidant and color properties / LWT-Food Sci. Technol 41:1689~1693
Conway E. J. / 1962 / Microdiffusion analysis and volumetric error / Crosby Lockwood :195~200
Ganhão, R. / 2010 / Characterization of selected wild Mediterranean fruits and comparative efficacy as inhibitors of oxidative reactions in emulsified raw pork burger patties / J. Agric. Food Chem 58:8854~8861
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