학술논문
Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptideloaded Nanoliposomes during Refrigerated Storage
이용수 7
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jing-Jing Bai Jung-Gyu Lee Sang-Yoon Lee Soojin Kim Mi-Jung Choi Youngjae Cho
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제5호, 752~763쪽, 전체 12쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2017.10.31
4,240원
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국문 초록
영문 초록
Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial
properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives
in a pork patty model, which is safer for human body. Moreover, nano-liposome technology
can be applied for masking the fishy smell and improving the stability of this peptide.
Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty
were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color,
cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated
(4°C) storage. The results showed that all FSP-treated patties had lower TBARS values
than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect
in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly
higher and undesirable TBARS values compared to the control, and this effect depended
on the FSPL concentration. None of the physicochemical results showed remarkable
changes except the pH and VBN values. Therefore, this study provides evidence that FSP has
great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the
quality and extending the shelf life. However, it is necessary to study the application of FSP
treatments greater than 3% to improve the antioxidant effect on pork patties and search for
other coating materials and technology to reduce the drawbacks of FSP.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgements
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참고문헌
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