Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

The Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Cooked-Ground Pork during Storage

파프리카 첨가가 분쇄조리돈육 저장 중 지방산화억제에 미치는 영향

  • Park, Jae-Hee (Department of Food and Nutrition, Changwon National University) ;
  • Kim, Chang-Soon (Department of Food and Nutrition, Changwon National University) ;
  • Kim, Hyuk-Il (Department of Food Science and Technology, Keimyung University)
  • 박재희 (국립창원대학교 식품영양학과) ;
  • 김창순 (국립창원대학교 식품영양학과) ;
  • 김혁일 (계명대학교 식품가공학과)
  • Published : 2007.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

카로티노이드의 우수급원인 파프리카를 생 파프리카(Fresh paprika; FP)와 동결건조 파프리카(freeze-dried paprika; FDP) 분말의 형태로 조리돈육패티(30% 돈지 함유)에 첨가하여 가열조리 후 저장기간 동안 포장방법(함기포장, 진공포장)과 저장온도($4^{\circ}C,\;-26^{\circ}C$)에 따라 파프리카의 지방산화 및 WOF 생성 억제효과를 비교해 보고자 하였다. FDP 5% 첨가 분쇄 조리 돈육은 함기포장과 진공포장 모두에서 냉장, 냉동 저장 중 POV와 TBA 값의 변화가 거의 없었으며, 냉동저장하는 동안 불포화지방산 파괴정도도 낮아 분쇄조리돈육 지방산화에 대해 매우 우수한 항산화제로 작용하였다. 반면에 FP 3% 첨가 분쇄 조리 돈육은 저장기간 동안 과산화물이 다량 생성되어 항산화작용이 거의 나타나지 않았다. 포장재가 분쇄조리돈육의 지방 산화 억제에 미치는 효과는 진공포장이 함기포장보다 우수한 것으로 나타났다. 따라서 지방산화 억제력은 냉장저장에서는 포장방법에 관계없이 FP보다는 FDP가 효과적이었으며, 냉동 진공포장 저장에서는 FP와 FDP가 거의 유사한 효과를 나타내었다. 동결건조 파프리카 분말 5% 첨가하여 제조한 분쇄조리돈육을 진공포장 후 냉장에서는 7일, 냉동에서는 3개월까지 WOF 발생을 지연시킬 수 있었으며, 진공포장하여 $-26^{\circ}C$에서 저장한 시료들에서 TBA 값과 WOF간에 가장 높은 양의 상관성(r = 0.88, p<0.05)을 나타내었다. 조리 돈육의 지질산화 안정성은 진공포장의 동결건조 파프리카 분말 첨가군이 가장 우수하였으므로 1차 가공 처리된 동결건조 파프리카 분말은 우수한 항산화제로서 다양한 식품에 활용이 가능할 것으로 보인다.

Keywords

References

  1. Amundson CM, Sebranek JG, Kraft AA, Rust RE, Wagner MK, Gehrke WH. 1982. Effect of packaging film and vacuum level on regular and sorbate-cured bacon. J Food Sci 47(2): 355-358 https://doi.org/10.1111/j.1365-2621.1982.tb10080.x
  2. AOCS. 1960. Official methods and recommended practices of the AOCS. 4th ed. Method Cd 8-53. American Oil Chemists' Society, Champaign, IL
  3. Bhattachrya M, Hanna MA, Mandigo RW. 1988. Lipid oxidation in ground beef patties as affected by time-temperature and product packaging parameters. J Food Sci 53(3): 714-717 https://doi.org/10.1111/j.1365-2621.1988.tb08938.x
  4. Chae SK. 1996. Food Chemistry. 3th ed. Hyoil Press. Seoul. pp 150-153
  5. Deli J, Molnar P, Matus Z, Toth G. 2001. Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening: biosynthesis of carotenoids in red paprika. J Agric Food Chem 49(3): 1517-1523 https://doi.org/10.1021/jf000958d
  6. Diplock TA, Charleux JL, Crozier-Willi G, Kok FJ, Rice-Evans C, Roberfroid M, Stahl W, Vina-Ribes J. 1998. Functional food science and defence against reactive oxidative species. British J Nutr 80(1): 77-112 https://doi.org/10.1079/BJN19980106
  7. Etoh H, Utsunomiya Y, Komori A, Murakami Y, Oshima S, Inakuma T. 2000. Carotenoids in human blood plasma after ingesting paprika juice. Biosci Biotechnol Biochem 64(5): 1096-1098 https://doi.org/10.1271/bbb.64.1096
  8. Gallina Toschi T, Bendini A, Ricci A, Lercker G. 2003. Pressurized solvent extraction of total lipids in poultry meat. Food Chem 83(4): 551-555 https://doi.org/10.1016/S0308-8146(03)00152-3
  9. Gardener HW. 1979. Lipid hydroperoxides reactivity with protein and amino acids: A review. J Agric Food Chem 27(2): 220-228 https://doi.org/10.1021/jf60222a034
  10. Gerster H. 1991. Potential role of $\beta$-carotene in the prevention of cardiovascular disease. Internat J Vit Nutr Res 61(3): 277-291
  11. Gey KF, Puska P. 1989. Plasma vitamin E and A inversely correlated to mortality from ischemic heart disease in cross culture epidemiology. Ann NY Acad Sci 570(3): 268-282 https://doi.org/10.1111/j.1749-6632.1989.tb14926.x
  12. Gordon HT, Bauernfeind JC, Roche HL, Nutley NJ. 1991. Carotenoids as food colorants. CRC Crit Rev Food Sci Nutr 18(1): 59-98 https://doi.org/10.1080/10408398209527357
  13. Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH. 2006. Chemical components of Korean paprika according to cultivars. Kor J Food Preserv 13(1): 43-49
  14. Jo C, Son JH, Son CB, Byun MW. 2003. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4$^{\circ}C$. Meat Sci 64(1): 13-17 https://doi.org/10.1016/S0309-1740(02)00131-6
  15. Lim SD, Kim SM, Park WM, Kim YS, Kang TS. 1990. A study on the establishment of shelf-life of imported beef according to packaging method. Korean J Anim Sci 36(3): 330-339
  16. Mann TF, Reagan JO, Lillard DA, Campion DR, Lyon CE, Millwe MF. 1989. Effects of phosphate in combination with nitrite or Maillard reaction products upon warmed-over flavor in precooked, restructed beef chuck roasts. J Food Sci 54(6): 1431-1433, 1437 https://doi.org/10.1111/j.1365-2621.1989.tb05127.x
  17. Markus F, Daood HG, Kapitany J, Biacs PA. 1999. Change in the carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. J Agric Food Chem 47(1): 100-107 https://doi.org/10.1021/jf980485z
  18. Matsufuji H, Nakamura H, Chino M, Takeda M. 1998. Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum). J Agric Food Chem 46(9): 3468-3472 https://doi.org/10.1021/jf980200i
  19. Mayne ST. 1996. Beta-carotene, carotenoids, and disease prevention in humans. FASEB 10(5): 690-701 https://doi.org/10.1096/fasebj.10.7.8635686
  20. Nancy L, Nolan NL, Bowers JA, Kropf DH. 1989. Lipid oxidation and sensory analysis of cooked pork and turkey stored under modified atmospheres. J Food Sci 54(4):846-849 https://doi.org/10.1111/j.1365-2621.1989.tb07896.x
  21. Katsanidis DC, Meyer DC, Addis PB, Yancey EJ, Dikeman ME, Tsiamyrtzis P, Pullen M. 2003. Vascular infusion as a means to improve the antioxidant-prooxidant balance of beef. J Food Sci 68(4): 1149-1154 https://doi.org/10.1111/j.1365-2621.2003.tb09616.x
  22. Kim CH, Jeong JY, Lee ES, Song HH. 2002. Studies on the improvement of quality and shelf-life of traditional marinated beef(Galbi) as affected by packaging method during storage at -1$^{\circ}C$. Korean J Food Sci Technol 34(5): 792-798
  23. Klieber A, Bagnato A. 1999. Colour stability of paprika and chilli powder. Food Australia 51(12): 592-596
  24. Koo YB. 1989. Effects of cooking and packaging method on physicochemical and rheological properties of hamburger patties during frozen storage periods. MS thesis. Konkuk Univ. pp 45-70
  25. Oshima S, Sakamoto H, Ishiguro Y, Terao J. 1997. Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in men. J Nutr 127(8): 1475-1479 https://doi.org/10.1093/jn/127.8.1475
  26. Park GB, Seong PN, Song DJ, Kim JS, Park TS, Lee JI, Kim JH. 1998. Effect of $\alpha$-, $\beta$-, $\delta$-tocopherol on fatty acids composition of hamburger patties during frozen storage. Korean J Food Sci Ani Resour 18(1): 1-8
  27. Park JH, Kim CS. 2007a. The stability of color and antioxidant compounds in paprika (Capsicum annuum L.) powder during the drying and storing process. Food Sci Biotechnol 16(2): 187-192
  28. Park JH, Kim CS. 2007b. Effect of paprika (Capsicum annuum L.) on inhibition of lipid oxidation in lard-pork model system during storage at 4$^{\circ}C$. Food Sci Biotechnol In press
  29. Park JH, Kim CS, Noh SK. 2005. The effect of fresh paprika and paprika powder dried by far-infrared ray on inhibition of lipid oxidation in lard model system. Korean J Food Cookery Sci 21(4): 475-481
  30. Raharjo S, Sofos JN. 1993. Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissue: A review. Meat Sci 35(2): 145-169 https://doi.org/10.1016/0309-1740(93)90046-K
  31. Sato I, Hegarty GR. 1971. Warmed-over flavor in cooked meats. J Food Sci 36(6): 1098-1102 https://doi.org/10.1111/j.1365-2621.1971.tb03355.x
  32. Schultz HW, Day EA, Sinnhuber RO. 1962. In Symposium on Foods: Lipids and their oxidation. In: Metal catalysis. Ingold KV (ed). AVI. Westport, CT. pp 93
  33. Smith JS, Alfawaz M. 1995. Antioxidative activity of Maillard reaction products in cooked ground beef, sensory and TBA values. J Food Sci 60(2): 234-236, 240 https://doi.org/10.1111/j.1365-2621.1995.tb05644.x
  34. Tarladgis BG, Watts BM, Younathan MT, Dugan L. 1960. A distillation method for the quantitative determination malonaldehyde in rancid foods. J American Oil Chem Soc 37(1): 44-48 https://doi.org/10.1007/BF02630824
  35. Tims MJ, Watts BM. 1958. Protection of cooked meats with phosphates. Food Technol 12(3): 240-243
  36. Yagi K. 1999. Lipid peroxides and human disease. Chem Phys Lipids 45(4): 337-351 https://doi.org/10.1016/0009-3084(87)90071-5