Relationship of Antioxidant Enzyme Activity, Lipid Oxidation, and Aroma Pattern of Hanwoo (Korean Cattle) Beef under Oxidation-promoted Condition
![]() ![]() |
Kang, Sun-Moon
(National Institute of Animal Science, Rural Development Administration)
Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University) Kim, Gur-Yoo (Department of Animal Products and Food Science, Kangwon National University) Cho, Soo-Hyun (National Institute of Animal Science, Rural Development Administration) Park, Beom-Young (National Institute of Animal Science, Rural Development Administration) Jung, Seok-Geun (National Institute of Animal Science, Rural Development Administration) Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University) |
1 |
Kerry, J. P., O'Sullivan, M. G., Buckley, D. J., Lynch, P. B., and Morrissey, P. A. (2000) The effects of dietary |
2 | Limbo, S., Torri, L., Sinelli, N., Franzetti, L., and Casiraghi, E. (2010) Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci. 84, 129-136. DOI ScienceOn |
3 | Ahn, D. U., Jo, C., and Olson, D. G. (2000) Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54, 209-215. DOI ScienceOn |
4 | Bartkowski, L., Dryden, F. D., and Marchello, J. A. (1982) Quality changes of beef steaks stored in controlled gas atmospheres containing high or low levels of oxygen. J. Food Prot. 45, 41-45. DOI |
5 |
Batifoulier, F., Mercier, Y., Gatellier, P., and Renerre, M. (2002) Influence of vitamin E on lipid and protein oxidation induced by |
6 | CIE (2004) Technical report: colorimetry. 3rd ed, CIE (Commision Internationale de Leclairage) Central Bureau, Vienna, Publication 8: 2004. |
7 | Christopherson, B. O. (1969) Reduction of linoleic acid hydroperoxide by a glutathione peroxidase. Biochem. Biophys. Acta 176, 463-470. DOI ScienceOn |
8 | Decker, E. A., Livisay, S. A., and Zhou, S. (2000) Mechanisms of endogenous skeletal muscle antioxidants: chemical and physical aspects. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc., NY, pp. 25-60. |
9 | Descalzo, A. M., Rossetti, L., Grigioni, G., Irurueta, M., sancho, A. M., Carrete, J., and Pensel, N. A. (2007) Antioxidant status and odour profile in fresh beef from pasture or grainfed cattle. Meat Sci. 75, 299-307. DOI ScienceOn |
10 | Faustman, C., Sun, Q., Mancini, R., and Suman, S. P. (2010) Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci. 86, 86-94. DOI ScienceOn |
11 | Flohe, L. and Gunzler, W. A. (1984). Assays of glutathione peroxidase. In: Methods in enzymology. Packer, L. (ed), Academic Press, Inc., London, pp. 114-121. |
12 | Gardner, J. W. and Bartlett, P. N. (1994) A brief history of electronic noses. Sens. Act. 18, B211-B220. |
13 | Zhao, Y., Wells, J. H., and McMillin, K. W. (1994) Applications of dynamic modified atmosphere packaging systems for fresh red meats: review. J. Muscle Foods 5, 299-328.. DOI ScienceOn |
14 |
Aebi, H. E. (1983). Catalase. In: Methods of enzymatic analysis. Bergmeyer, H. U., Bergmeyer, J., and |
15 | Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D., and Williams, S. N. (2000) Economic implications of improved color stability in beef. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc., NY, pp. 397-426. |
16 | SPSS (2009) PASW 18 Statistics, SPSS Inc., Illinois, USA. |
17 | Tikk, K., Haugen, J. E., Andersen, H. J., and Aaslying, M. D. (2008) Monitoring of warmed-over flavor in pork using the electronic nose-correlation to sensory attributes and sencondary lipid oxidation products. Meat Sci. 80, 1254-1263. DOI ScienceOn |
18 | Zakrys, P. I., Hogan, S. A., O'Sullivan, M. G., Allen, P., and Kerry, J. P. (2008) Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Sci. 79, 648 -655. DOI ScienceOn |
19 | Mercier, Y., Gatellier, P., and Renerre, M. (2004) Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66, 467-473. DOI ScienceOn |
20 | Mei, L., Crum, A. D., and Decker, E. A. (1994) Development of lipid oxidation and inactivation of antioxidant enzymes in cooked pork and beef. J. Food Lipids 1, 273-283. DOI |
21 | Monahan, F. J. (2000) Oxidation of lipids in muscle foods: fundamental and applied concerns. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. (eds), John Wiley & Sons, Inc., NY, pp. 3-23. |
22 | Morcuende, D., Estévez, M., Ruiz, J., and Cava, R. (2003) Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Meat Sci. 65, 1157-1164. DOI ScienceOn |
23 | Nam, K. C. and Ahn, D. U. (2003) Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci. 63, 1-8. DOI ScienceOn |
24 | Nawar, W. W. (1985) Lipids. In: Food chemistry. Fennema, O. R. (ed), Marcel Dekker, NY, pp. 139-244. |
25 |
O'Grady, M. N., Monahan, F. J., Burke, R. M., and Allen, P. (2000) The effect of oxygen level and exogenous |
26 | Gheisari, H. R. and Motamedi, H. (2010) Chloride salt type/ ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat. Meat Sci. 86, 377-383. DOI ScienceOn |
27 | Renerre, M., Dumont, F., and Gatellier, Ph. (1996) Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci. 43, 111-121. |
28 | Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reactive substances, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Sci. 26, 259-267. |
29 | Gatellier, P., Mercier, Y., and Renerre, M. (2004) Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat. Meat Sci. 67, 385-394. DOI ScienceOn |
30 | Grigioni, G. M., Margara, C. A., Pensel, N. A., Snchez, G., and Vaudagna, S. R. (2000) Warmed-over flavour analysis in low temperature-long time processed meat by an electronic nose. Meat Sci. 56, 221-228. DOI ScienceOn |
31 | Hernandez, P., Park, D., and Rhee, K. S. (2002) Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork. Meat Sci. 61, 405-410. DOI ScienceOn |
32 | Insani, E. M., Eyherabide, A., Grioni, G., Sancho, A. M., Pensel, N. A., and Descalzo, A. M. (2008) Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. Meat Sci. 79, 444-452. DOI ScienceOn |
33 | Kanner, J. (1987) German, J. B., and Kinsella, J. E. (1987) Initiation of lipid peroxidation in biological systems. CRC Crit. Rev. Food Sci. 25, 317-364. DOI |
34 | Kanner, J. (1994) Oxidative processes in meat and meat products: quality implications. Meat Sci. 36, 169-189. DOI ScienceOn |
![]() |