Browse > Article
http://dx.doi.org/10.5851/kosfa.2011.31.6.865

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork  

Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hack-Youn (Research Institute for Meat Science and Culture, Konkuk University)
Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University)
Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Yong-Jae (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)
Publication Information
Food Science of Animal Resources / v.31, no.6, 2011 , pp. 865-871 More about this Journal
Abstract
This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE $a^*$ values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.
Keywords
pumpkin leaf; lipid oxidation stability; shelf-life stability; ground pork;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Tang, S. Z., Ou, S. Y., Huang, X. S., Li, W., Kerry, J. P., and Buckley, D. J. (2006) Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions. J. Food Eng. 77, 248-253.   DOI   ScienceOn
2 Insausti, K., Beriain, M. J., Purroy, A., Alberti, P., Gorraiz, C., and Alzueta, M. J. (2001) Shelf life of beef from local Spanish cattle breeds stored under modified atmosphere. Meat Sci. 57, 273-281.   DOI   ScienceOn
3 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.   DOI   ScienceOn
4 Juntachote, T., Berghofer, E., Siebenhandl, S., and Bauer, F. (2007) The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Sci. Tech. 40, 324-330.   DOI   ScienceOn
5 Kulas, E. and Ackman, R. G. (2001) Different tocopherols and the relationship between two methods for determination of primary oxidation products in fish oil. J. Agr. Food Chem. 49, 1724-1729.   DOI   ScienceOn
6 Kwon, Y.-I., Apostolidis, E., Kim, Y. C., and Shetty, K. (2007) Health benefits of traditional corn, beans, and pumpkin: In vitro studies for hyperglycemia and hypertension management. J. Med. Food 10, 266-275.   DOI   ScienceOn
7 Ladikos, D. and Lougovois, V. (1990) Lipid oxidation in muscle foods: A review. Food Chem. 35, 295-314.   DOI   ScienceOn
8 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.   DOI   ScienceOn
9 Liu, D. C., Tsau, R. T., Lin, Y. C., Jan, S. S., and Tan, F. J. (2009) Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage. Food Chem. 117, 106-113.   DOI   ScienceOn
10 Mc Carthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., and Buckley, D. J. (2001) Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57, 177-184.   DOI   ScienceOn
11 Barlow, S. M. (1990) Toxicological aspects of antioxidants used as food additives. In: Food Antioxidants, Herdsen, B. J. F. (ed) Elsevier Applied Science, NY, p. 253.
12 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. Food Sci. Ani. Resour. 17, 117-122.   과학기술학회마을
13 Cha, Y. Y. (2009). Experimental study on effects of Cucurbita moschata Duch. on antioxidation. J. Soc. Korean Med. Obes. Res. 9, 57-63.   과학기술학회마을
14 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.
15 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.
16 Fruhwirth, G. O., Wenzl, T., El-Toukhy, R., Wagner, F. S., and Hermetter, A. (2003) Fluorescence screening of antioxidant capacity in pumpkin seed oils and other natural oils. Eur. J. Lipid Sci. Tech. 105, 266-274.   DOI   ScienceOn
17 Gharavi, N., Haggarty, S. E., and El-Kadi, A. O. (2007) Chemoprotective and carcinogenic effects of tert-butylhydroquinone and its metabolites. Curr. Drug Meta. 8, 1-7.
18 AOAC (2000) Official methods of analysis of AOAC. 16th ed, Association of Official Analytical Chemists, Washington, DC.
19 Glew, R. H., Glew, R. S., Chuang, L. T., Huang, Y. S., Millson, M., Constans, D., and Vanderjagt, D. T. (2006) Amino acid, mineral and fatty acid content of pumpkin seeds (Cucurbita spp.) and Cyperus esculentus nuts in the Republic of Niger. Plant Food Hum. Nutr. 61, 51-56.
20 Hinneburg, I., Dorman, H. J. D., and Hiltunen, R. (2006) Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem. 97, 122-129.   DOI   ScienceOn
21 AOCS (1987) Official and tentative methods of the American Oil Chemist's Society. 3rd ed, Champaign, Il, USA.
22 Pena-Ramos, E. A., and Xiong, Y. L. (2003) Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci. 64, 259-263.   DOI   ScienceOn
23 Tarladgis, B. G., Watts, B. M., and Younathan, M. T. (1960) A distillation method for the quantitative determination of malondialdehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44-48.   DOI
24 Xanthopoulou, M. N., Nomikos, T., Fragopoulou E., and Antonopoulou S. (2009) Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts. Food Res. Intl. 42, 641-646.   DOI   ScienceOn
25 Morris, S. G., Myers, Jr., J. S., Kip, M. L., and Riemenschneider, R. W. (1950) Antioxidants in lard. J. Am. Oil Chem. Soc. 27, 105.   DOI
26 O'Grady, M. N., Monahan, F. J., and Brunton, N. (2001) Oxymyoglobin oxidation and lipid oxidation in bovine muscle - mechanistic studies. J. Food Sci. 66, 386-392.   DOI   ScienceOn
27 Parry, J. W., Cheng, Z., Moore, J., and Yu, L. L. (2008) Fatty acid composition, antioxidant properties, and antiproliferative capacity of selected cold-pressed seed flours. J. Am. Oil Chem. Soc. 85, 457-464.   DOI
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.   DOI   ScienceOn
29 SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
30 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.   DOI
31 St. Angelo, A. J. (1996) Lipid oxidation in foods, Crit. Rev. Food Sci. Nutr. 36, 175.   DOI   ScienceOn
32 Stevenson, D. G., Eller, F. J., Wang, L., Jane, J. L., Wang, T., and Inglett, G. E. (2007) Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J. Agr. Food Chem. 55, 4005-4013.   DOI   ScienceOn