야콘 착즙액의 항산화 활성 및 천연 항산화제로서 돈육패티에 이용

• 발행기관: 한국축산식품학회
• 저자명: 박진선 김형상 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제2호, 190~195쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.04.30

영문 초록

This study was performed to evaluate the extraction method (Yacon ethanol extracts; YEE, Yacon pressed extracts; YPE) and various levels (0.05-1.0%) of Yacon (Polymnia sonchifolia) on antioxidant and antimicrobial activities. In linoleic acid emulsion of YPE, there were higher iron chelation activity and antioxidant activity than those of YEE (p0.05), but increased during storage, at 4oC. Lightness values of ground pork patties, with Yacon extracts, showed the highest. TBARS value of ground pork patties that contains Yacon increased with increased storage at 4oC (p

키워드

Yacon extraction type antioxidant activity ground pork physicochemical properties