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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 254 - 263 (10page)
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초록· 키워드
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The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) $a^*$ values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.
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참고문헌 (31)
참고문헌 신청
Ahn, J. / 2002 / Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef / Food Chem. Toxicol 67:1364~1369
Almeida, de P. L. / 2015 / Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage / Meat Sci 110:9~14
AOAC / 1990 / Official methods of analysis :777~788
Choe, J. H. / 2014 / Antioxidant activity and phenolic content of persimmon peel extracted with different level of ethanol / Int. J. Food Prop 17:1779~1790
Damodaran, S. / 2008 / Fennema’s food chemistry / CRC Press :207~209
Almeida, de P. L. / 2015 / Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage / Meat Sci 110:9~14
AOAC / 1990 / Official methods of analysis :777~788
Choe, J. H. / 2014 / Antioxidant activity and phenolic content of persimmon peel extracted with different level of ethanol / Int. J. Food Prop 17:1779~1790
Damodaran, S. / 2008 / Fennema’s food chemistry / CRC Press :207~209
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