학술논문
Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
이용수 4
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Dong-kyu Yoon Ji-Han Kim Won-Young Cho Da-Som Ji Ha-Jung Lee Jung-Ho Kim Chi-Ho Lee
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제38권 제6호, 1203~1215쪽, 전체 13쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2018.12.31
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국문 초록
영문 초록
The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0.05). The pH values of T2 and T3 were higher than that of the control (p<0.05). Texture profile analysis of T2 revealed a lower value compared to the control (p<0.05). Therefore, the VBN value, TBARS value, disulfide bond formation, and carbonyl content in meatball containing AHR were lower than those of the control meatball. These results indicate that AHR improves the quality of meat products and functions as an antioxidant.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusions
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