복합 한약재 추출물 첨가가 돈육 패티의 저온저장 중 항산화 및 항균성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 최준호 장애라 이봉덕 류현덕 송현파 조철훈
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제28권 제2호, 122~129쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2008.06.16

영문 초록

The antioxidant and antimicrobial activities of pork patties supplemented with medicinal herb extract mix were investigated. The medicinal herb extract powder was mixed at a ratio of 48.5:48.5:3.0 for Morus alba L, Loniceraflos, and Coptis chinensis, respectively. The pork was prepared and supplemented with medicinal herb extract mix (0, 0.5,1, or 2%) and the antioxidant and antimicrobial activities were tested during storage at 4℃. The pH value decreased during cold storage at 4℃ for allsamples, however the pH of samples supplemented with herb extract mix rapidly decreased by days 5 and 10 (p≤0.05). The total phenol content in the pork patties with herb extract mix was higher than in the control patties. The ABTS+ radical scavenging activities increased with increasing concentrations of herb extract mix from 0.5% to 2%. In addition, pork patties supplemented with herb extract mix showed an approximately 1 decimal reduction in total aerobic counts. Therefore, the addition of herb extract mix into pork patties increased the antioxidant activity and slightly improved the antimicrobial activity of pork patties during cold storage. However, the levels of added medicinal herb extract mix should be considered prior to its use in order to maintain proper sensory acceptance.

키워드

pork patty medicinal herb extract mix antioxidant antimicrobial