한국축산식품학회지 (Food Science of Animal Resources)

  • 제33권1호
  • /
  • Pages.1-8
  • /
  • 2013
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

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

  • Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University) ;
  • Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yeo, Eui-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 투고 : 2012.03.27
  • 심사 : 2012.11.28
  • 발행 : 2013.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

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<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

키워드

참고문헌

  1. AOAC (2000) Official methods of analysis. 16th ed, Association of Official Analytical Chemists, Washington, DC.
  2. AOCS (1987) Official and tentative methods of the American Oil Chemist's Society. 3rd ed, Champaign, Il, USA.
  3. Bandyopadhyay, M., Chakraborty, R., and Raychaudhuri, U. (2008) Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment. Food Sci. Technol. Int. 41, 816-825.
  4. Bekhit, A. E. D., Geesinkb, G. H., Iliana, M. A., Mortona, J. D., and Bickerstaffea, R. (2003) The effects of natural antioxidants on oxidative processes and etmyoglobin reducing activity in beef patties. Food Chem. 81, 175-187. https://doi.org/10.1016/S0308-8146(02)00410-7
  5. Byun, P. H., Jung, J. H., Kim, W. J., and Yoon, S. K. (2001) Effects of garlic addition on lipid oxidation of ground pork during storage. Korean J. Soc. Food Cookery Sci. 17, 117-122.
  6. Chang, H. L., Chen, Y. C., and Tan, F. J. (2011) Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage. Food Chem. 124, 589-595. https://doi.org/10.1016/j.foodchem.2010.06.080
  7. Chen, C. H., Pearson, A. M., and Gray, J. I. (1992) Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chem. 43, 177-183. https://doi.org/10.1016/0308-8146(92)90170-7
  8. Choe, J. H., Kim, H. Y., Han, D. J., Kim, Y. J. Park, J. H., Ham, Y. K., and Kim, C. J. (2011) Effect of goldenrod (Solidago virgaurea) leaf and stem powder on physical and sensory characteristics of emulsion-type sausages. Korean J. Food Sci. An. 31, 668-675. https://doi.org/10.5851/kosfa.2011.31.5.668
  9. Choi, I. Y., Song, Y. J., and Lee, W. H. (2010) DPPH radical scavenging effect and antimicrobial activities of some herbal extracts. Kor. J. Hort. Sci. Technol. 28, 871-876.
  10. Dempster, J. F., Hawrysh, Z. J., Shand, P., Lahola-Chomiak, L., and Corletto, L. (1985) Effect of low dose irradiation (radurisation) on the shelf life of beef burgers stored at $3^{\circ}C$. Food Tech. 20, 145-154.
  11. Folch, J., Lee, M., and Stanley, S. G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  12. Frankel, E. N. (1950) Lipid oxidation Pray. Lipid Res. Oxford, United kondom, Vol. 19, pp. 1-22.
  13. Hallenstvedt, E., Overland, M., Rehnberg, A., Kjos, N. P., and Thomassen, M. (2012) Sensory quality of short- and longterm frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value. Meat Sci. 90, 244-251. https://doi.org/10.1016/j.meatsci.2011.07.006
  14. Ibrahim, H. M., Abou-Arab, A. A., and Abu, S. F. M. (2010) Addition of some natural plant extracts and their effects on Lamb patties quality. J Food Technol. 8, 134-142. https://doi.org/10.3923/jftech.2010.134.142
  15. Jo, C., Son, J. H., Son, C. B., and Byun, M. W. (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, 13-17. https://doi.org/10.1016/S0309-1740(02)00131-6
  16. Jutachote, T. Berghofer, E., Siebenhandl, S., Bauer, F. (2007a) Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chem. 100, 12-135.
  17. Jutachote, T., Berghofer, E., Siebenhandl, S., and Bauer, F. (2007b) The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWTFood Sci. Technol. 40, 324-330.
  18. Lee, J. R., Jung, J. D., Hah, Y. J., Lee, J. W., Lee, J. D., Park, G. B., and Kwack, S. J. (2005) Effects of addition of citron peel powder on the proximate composition, minerals, vitamin A, C content and fatty acid composition of emulsiontype sausage. J. Anim. Sci. Technol. 47, 99-106. https://doi.org/10.5187/JAST.2005.47.1.099
  19. Lefebvre, N., Thibault, C., Charbonneau, R., and Piette, J. P. G. (1994) Improvement of shelf-life and wholesomeness of ground beef by irradiation, 2. Chemical analysis and sensory evaluation. Meat Sci. 36, 371-380. https://doi.org/10.1016/0309-1740(94)90133-3
  20. Li, Y., Guo, C., Yang, J., Wei, J., Xu, J., and Cheng, S. (2006) Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chem. 96, 254-260. https://doi.org/10.1016/j.foodchem.2005.02.033
  21. Linda J. M. (2005) Bailey's Industrial oil and fat products edible oil and fat products: chemistry, properties, and health effects. 6th ed, John Wiley & Sons, Inc., Hoboken, New Jersey, Vol.1, pp. 413-430.
  22. Kim, D. H., An, B. J., Kim, S. G., Park, T. S., Park, G. H., and Son, J. H. (2011a) Anti-Inflammatory effect of Ligularia fischeri, Solidago virga-aurea and Aruncus dioicus complex extracts in raw 264.7 Cells. J. Life Sci. 21, 678-683. https://doi.org/10.5352/JLS.2011.21.5.678
  23. Kim, J. H., Choi, J. R., and Kim, M. Y. (2011b) Sensory characteristics of pork sausages with added citrus peel and dried Lentinus edodes powders. J. Korean Soc. Food Sci Nutr. 40, 1623-1630. https://doi.org/10.3746/jkfn.2011.40.11.1623
  24. McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., and Buckley, D. J. (2001) Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 57, 45-52.
  25. Namiki, M. (1990) Antioxidants/antimutagens in food. Crit. Rev. Food Sci. 29, 273-300. https://doi.org/10.1080/10408399009527528
  26. Nerín, C., Tovar, L., Djenane, D., Camo, J., Salafranca, J., Beltran, J. A. et al. (2006) Stabilization of beef meat by a new active packaging containing natural antioxidants. J. Agri. Food Chem. 54, 7840-7846. https://doi.org/10.1021/jf060775c
  27. Pannersas, E. D. and Bloukas, J. G. (1988) A study of quality characteristics of frankfurters during processing and storage. Proceed. 2nd Hellenic Cong. in Food Sci. Technol., Athens, Greece, pp. 411-417.
  28. Prasetyo, M., Chia, M., Hughey, C., and Were, L. M. (2008) Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef. J. Food Sci. 73, 1-6. https://doi.org/10.1111/j.1750-3841.2007.00641.x
  29. Renerre, M. (2000) Review: Biochemical basis of fresh meat color. Proceedings of the 45th Int. Cong. Meat Sci. Technol., Yokohama, Japan, pp. 344-352.
  30. Rodriguez-Carpena, J. G., Morcuende, D., and Estevez, M. (2011) Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Sci. 89, 166-173. https://doi.org/10.1016/j.meatsci.2011.04.013
  31. SAS (2010) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
  32. Seo, A. and Morr, C. V. (1984) Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products. J. Agr. Food Chem. 32, 530-533. https://doi.org/10.1021/jf00123a028
  33. Shahidi, F. and Wanasundara, P. K. (1992) Phenolic antioxidants. Crit. Rev. Food Sci. 32, 67-103. https://doi.org/10.1080/10408399209527581
  34. Shan, B., Cai, Y. Z., Brooks, J. D., and Corke, H. (2009) Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. J. Sci. Food Agr. 89, 1879-1885. https://doi.org/10.1002/jsfa.3667
  35. Sherwin, E. R. (1990) Antioxidants. In: Food Additives Branen, R. (ed), Dekker, NY, pp. 139.
  36. Starks, C. M., Williams, R. B., Goering, M. G., O'Neil- Johnson, M., Norman, V. L., Hu, J. F., Garo, E., Hough, G. W., Rice, S. M., and Gary R. (2010) Eldridge antibacterial clerodane diterpenes from goldenrod (Solidago virgaurea). Phytochemistry 71, 104-109. https://doi.org/10.1016/j.phytochem.2009.09.032
  37. Sun, B. X. and Fukuhara, M. (1997) Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoids on the activation of mutagens and drugmetabolizing enzymes in mice. Toxicology 122, 61-72. https://doi.org/10.1016/S0300-483X(97)00078-4
  38. Tarladgis, B. G., Watts, B. M., and Younathan, M. T. (1960) A distillation method for the quantitative determination of malondialdehyde in rancid foods. J. Amer. Oil Chem. Soc. 37, 44-48. https://doi.org/10.1007/BF02630824
  39. Teets, A. S. and Were, L. M. (2008) Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Sci. 80, 1326-1332. https://doi.org/10.1016/j.meatsci.2008.06.010
  40. Yin, M. C. and Faustman, C. (1993) The influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: a liposome model. J. Agr. Food Chem. 41, 853-857. https://doi.org/10.1021/jf00030a002

피인용 문헌

  1. Biorefining of goldenrod ( Solidago virgaurea L.) leaves by supercritical fluid and pressurized liquid extraction and evaluation of antioxidant properties and main phytochemicals in the fractions and plant material vol.37, 2017, https://doi.org/10.1016/j.jff.2017.07.049
  2. Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry vol.242, pp.9, 2016, https://doi.org/10.1007/s00217-016-2712-2
  3. Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin : A review vol.46, pp.1, 2013, https://doi.org/10.1108/nfs-08-2015-0092
  4. Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage vol.44, pp.5, 2020, https://doi.org/10.1111/jfpp.14439
  5. Solidago virgaurea L.: A Review of Its Ethnomedicinal Uses, Phytochemistry, and Pharmacological Activities vol.10, pp.12, 2013, https://doi.org/10.3390/biom10121619