Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

  • Yoon, Dong-kyu (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University) ;
  • Kim, Ji-Han (Department of Food and Bioproduct Sciences, University of Saskatchewan) ;
  • Cho, Won-Young (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University) ;
  • Ji, Da-Som (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University) ;
  • Lee, Ha-Jung (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University) ;
  • Kim, Jung-Ho (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University)
  • Received : 2018.09.18
  • Accepted : 2018.11.01
  • Published : 2018.12.31
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Abstract

The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at $4{\pm}1^{\circ}C$. 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.

Keywords

Acknowledgement

Grant : Leaders in Industry-university Cooperation +

Supported by : National Research Foundation of Korea

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