Antioxidant Activity of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Raw Ground Pork during Chilled Storage

• 발행기관: 한국축산식품학회
• 저자명: Yong Jae Kim Hack Youn Kim Ju Hui Choe Jae Hyun Park Youn Kyung Ham Eui Joo Yeo Ko Eun Hwang Cheon J
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 1~8쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.02.28

영문 초록

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5%GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p

키워드

goldenrod leaf powder goldenrod stem powder antioxidant activity raw ground pork chilled storage