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http://dx.doi.org/10.5851/kosfa.2012.32.3.346

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)
Publication Information
Food Science of Animal Resources / v.32, no.3, 2012 , pp. 346-353 More about this Journal
Abstract
This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at $15^{\circ}C/RH$ 100% under 0% $O_2$/20% $CO_2/80%\;N_2$, 25% $O_2$/20% $CO_2/55%\;N_2$, 50% $O_2$/20% $CO_2/30%\;N_2$, and 75% $O_2$/20% $CO_2/5%\;N_2$-conditions. The reduction of $O_2$ and the induction of $CO_2$ were shown in the 25-75% $O_2$-groups during storage and total change rates of $O_2$ and $CO_2$ were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the $O_2$ concentration and was followed at 8 d in order: 0%>25%>50%>75% (p<0.05). From 2 d of storage, TBARS content had significant (p<0.05) differences in order: 0%>25%>50%>75%. The CIE $L^*$ value was higher (p<0.05) in the 25-75% $O_2$-groups, compared with the 0% $O_2$-group. During the first time, the CIE $a^*$ value was higher (p<0.05) in order: 0%<25%<50%<75% but was lower (p<0.05) in the 25-75% $O_2$-groups from 2 d of storage than in the 0% $O_2$-group. The CIE $b^*$ value was higher (p<0.05) in the 25-75% $O_2$-groups than in the 0% $O_2$-group and had significant (p<0.05) differences at 0 and 8 d in order: 0%<25%<50%<75%. Aroma patterns with the electronic nose were clearly discriminated between the 0% $O_2$-groups and the 25-75% $O_2$-groups at 8 d of storage. Therefore, high oxygen reduced stabilities of antioxidant enzymes, lipid oxidation, and color in Hanwoo beef. Furthermore, antioxidant enzyme activities and lipid oxidation could affect aroma patterns.
Keywords
antioxidant enzyme; lipid oxidation; color; aroma pattern; Hanwoo beef;
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