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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 114 - 122 (9page)
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This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at $4^{\circ}C$. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased $L^*$ values (p<0.05) and increased $a^*$ values (p<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.
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참고문헌 (34)
참고문헌 신청
Baghshahi, H. / 2014 / Antioxidant effects of clove bud (Syzygium aromaticum)extract used with different extenders on ram spermatozoa during cryopreservation / Cryobiology 69:482~487
Berardo, A. / 2015 / Protein oxidation affects proteolysis in a meat model system / Meat Sci 106:78~84
Botsoglou, E. / 2012 / Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate / Meat Sci 92:525~532
Chen, H. S. / 2016 / The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein / Meat Sci 111:60~66
Coutinho de Oliveira, T. L. / 2012 / Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadellatype sausages formulated with different levels of sodium nitrite / LWT-Food Sci. Technol 45:204~212
Berardo, A. / 2015 / Protein oxidation affects proteolysis in a meat model system / Meat Sci 106:78~84
Botsoglou, E. / 2012 / Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate / Meat Sci 92:525~532
Chen, H. S. / 2016 / The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein / Meat Sci 111:60~66
Coutinho de Oliveira, T. L. / 2012 / Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadellatype sausages formulated with different levels of sodium nitrite / LWT-Food Sci. Technol 45:204~212
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