Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening |
Song, Eun-Yeong
(Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University)
Pyun, Chang-Won (Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University) Hong, Go-Eun (Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University) Lim, Ki-Won (Department of Physical Education, Konkuk University) Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resource, Graduate School of Konkuk University) |
1 | Vergawen, R., Leuven, F. V., and Laere, A. V. (1998) Purification and chracteriation of strongly chitin-binding chitinases from salicylic acid-treated leek (Allium porrum). Physiologia Plantarum 104, 175-182. DOI |
2 | Shahidi, F. and Pegg, R. B. (1993) Hexanal as an indicator of meat flavor deterioration. J. Food Lipids. 1, 177-186. |
3 | Singleton, V. L., Orthofer, R., and Lamuela-Raventos, R. M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol. 299, 152-178. DOI |
4 | Subrahmanyan, V., Krishnamurthy, K., Sreenivasamurthy, V., and Swaminathan, M. (1958) The effect of garlic on certain intestinal bacteria. Food Sci. 7, 223. |
5 | Tsen, H. Y., Hu, H. H., Lin, J. S., Huang, C. H., and Wang, T. K. (2000). Analysis of the Salmonella typhimurim isolates from food poisoning cases by molecular subtyping methods. Food Microbiol. 17, 143-152. |
6 | Ventanas, S., Ventanas, J., Tovar, J., Garcya, C., and Estevez, M. (2007) Extensive feeding versus oleic acid and tocopherol enriched ixed diets for the production of Iberian dry-cured hams: effect on chemical composition, oxidative status and sensory traits. Meat Sci. 77, 246-256. DOI ScienceOn |
7 | Xiong, Y. L. (2000) Protein oxidation and implications for muscle food quality. In: Antioxidants in muscle foods. Decker, E. A. Faustman, C., and Lopez-bote, C. J. (Eds.) John Wiley and Sons. Inc., NY, pp. 85-112. |
8 | Yin, M. C. and Cheng, W. S. (1998) Antioxidant activity of several Allium members. J. Agric. Food Chem. 46, 4097-4101. DOI ScienceOn |
9 | Yin, M. C. and Taso, S. M. (1999) Inhibitory effect of seven Allium plants upon three asperigillus species. Int. J. Microbiology 49, 49-56. DOI ScienceOn |
10 | Prasad, N. K., Yang, B., Yang, S., Chen, Y., Zhao, M., Ashraf, M., and Jiang, Y. (2009) Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chem. 116, 1-7. DOI ScienceOn |
11 | Lund, M. N., Hviid, M. S., and Skibsted, L. H. (2007) The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 76, 226-233. DOI ScienceOn |
12 | Morzel, M., Gatellier, P., Sayd, T., Renerre, M., and Laville, E. (2006) Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Sci. 73. 536-543. DOI ScienceOn |
13 | Sante-Lhoutellier, V., Astruc, T., Marinova, P., Greve, E., and Gatellier, P. (2008) Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. J. Agric. Food Chem. 56, 1488-1494. DOI ScienceOn |
14 | Nieto, G., Jongberg, S., Andersen, M. L., and Skibsted, L. H. (2013) Thiol oxidation and protein cross link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic. Meat Sci. 95, 177-184. DOI ScienceOn |
15 | Rowe, L. J., Maddock, K. R., Lonergan, S. M., and Huff-Lonergan, E. (2004) Oxidative environments decrease tenderization of beef steaks through inactivation of milli-calpain. J. Ani. Sci. 82, 3254-3266. DOI |
16 | Sakanaka, S., Tachibana, Y., and Okada, Y. (2005) Preparation and antioxidant proteries of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chem. 89, 569-575. DOI ScienceOn |
17 | SAS (1999) SAS/STAT Software for PC. Release 6. 11, SAS Institute, Cary, NC, USA. |
18 | Kim, Y. H., Huff-Lonergan, E., Sebranek, J. G., and Lonergan, S. M. (2010) High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerisation. Meat Sci. 85, 759-767. DOI ScienceOn |
19 | Kim, C. H., Lee, M. A., Kim, T. W., Jang, J. Y., and Kim, H. J. (2012) Anti-inflammatory effect of Allium hookeri root methanol extract in LPS-induced RAW264.7 cells, J. Korean Soc. Food Sci. Nutr. 41, 1645-1648. 과학기술학회마을 DOI ScienceOn |
20 | Kim, J. H., Nam, S. H., Rico, C. W., and Kang, M. Y. (2012) A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts. Int. J. Food Sci. Technology. 47, 1176-1182. DOI ScienceOn |
21 | Lee, S. O., Kim, M. J., Kim, D. G., and Choi, H. J. (2005) Antioxidative activities of temperature -stepwise water extracts from Inonotus obliquus. J Korea Soc. Food Sci. Nutr. 34, 139-147. 과학기술학회마을 DOI ScienceOn |
22 | Kim, J. S. and Lee, Y. S. (2009) Antioxidant activity of maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function. Food Chem. 116, 227-232. DOI ScienceOn |
23 | Lee, J. I., Mim, H. M., Lee, J. M., Jeong, J. D., Ha, Y. J., Kwack, S. C., and Park, J. S. (2009) Changes in the quality of loin from pigs supplemented with dietary methyl sulfonyl methane during cold storage. Korean J. Food Sci. An. 29, 229-237. 과학기술학회마을 DOI ScienceOn |
24 | Lee, S. H., Kim, M. A., and Lee, S.H. (2013) Comparison of physiological changes in broiler chicken fed with dietary processed sulfur. Korea J. Food Preservation 20, 278-283. 과학기술학회마을 DOI ScienceOn |
25 | 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 |
26 | Loliger, J. (1983) Natural antioxidants. Rancidity in foods. Allen J. C. and Hamilton, R. J. (eds) Apen Publ, Springer, Cheshire, UK, pp. 89-107. |
27 | Hammes, W. P. and Knauf, H. J. (1994).Starters in the processing of meat products. Meat Sci. 36, 155-168. DOI ScienceOn |
28 | Han, I. G., Lee, Y. C., Jung, G. G., Park, H. S., and Choi, J. H. (1996) Domestic animals and nutrition. Sun Jin Mun Hwa Sa, Seoul, Korea, pp. 227-229 (in Korean). |
29 | Jee, J. H., Lee, H. D., Chung, S. K., and Choi, J. U. (1999) Changes in color value and chemical components of hoelen by various drying methods. Korea J. Food Sci. Technol. 31, 575-580. 과학기술학회마을 |
30 | Hogan, S., Zhang, L., Li, J., Zoechlein, B., and Zhou, K (2009) Antioxidant properties and bioactive components of Norton (vitis aestivalis) and cabernet franc (vitis vinifera) wine grapes. LWT-Food Sci. Techonol. 42, 1269-1274. DOI ScienceOn |
31 | Jeon, H. J., Lee, K. S., and Ahn, Y. J. (2001) Growth inhibiting effects of constituens of pinus densiflora leaves on human intertinal bacteria. Food Sci. Biotechnol. 10, 403-407. |
32 | Johansson, G, Berdague, J. L., Larsson, M., Tran, N., and Borch, E. (1994) Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Sci. 38, 203-218. DOI ScienceOn |
33 | Jongberg, S., Skov, S. H., Torngren, M. A., Skibsted, L. H., and Lund, M. N. (2011) Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chem. 128, 276-283. DOI ScienceOn |
34 | Kim, C. H., Ko, M. S., Ree, K. H., and Yang, J. B. (1996) Effects of starter cultures on the survivals of some food poisoning bacteria during ripening of mold fermented sausage. Korean J. Food Sci. An. 16, 94-101. |
35 | Erel, O. (2004) A novel automated direct measurement method for total antioxidant capacity using a new generation. More stable ABTS radical cation. Clin. Biochem. 37, 277-285. DOI ScienceOn |
36 | Eymard, S., Baron, C. P., and Jacobsen, C. (2009) Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem. 114, 57-65. DOI ScienceOn |
37 | Causey, J. L., Feritag, J. M., Gallaher, D. D., Tungland, B. C., and Slavin, J. L. (2000) Effects of dietary inulin on serum lipids, blood glucose and the gastrointestinal environment in hypercholesterolemic men. Nutr. Res. 20, 191-201. DOI ScienceOn |
38 | Cavallito, C. J. and Bailey, J. H. (1994) Allicin the active principle of Allium sativum. I. Isolation, physical properties and antibacterial action. J. Am. Chem. Soc. 66, 1950-1951. |
39 | Choi, G. H. and Kim, C. H. (2002) Growth inhibition of extract from sulfur fed duck carcass against various cancer cell lines. Korean J. Food Sci. An. 22, 348-351. 과학기술학회마을 |
40 | Fista, G. A., Bloukas, J. G., and Siomos, A. S. (2004) Effect of leek and onion on processing and quality characteristics of greek traditional sausages. Meat Sci. 68, 163-172. DOI ScienceOn |
41 | Fuentes, V., Ventanas, J., Morcuende, D., Estevez, M., and Ventanas, S. (2010) Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure. Meat Sci. 86, 510-514. |
42 | Ganhao, R., Morcuende, D., and Estevez, M. (2010) Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Sci. 85, 402-409. DOI ScienceOn |
43 | Baron, C. P., Kjaersgard, I. V. H., Jessen, F., and Jacobsen, C. (2007) Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss). J. Agric. Food Chem. 55, 8118-8125. DOI ScienceOn |
44 | Bertram, H. C., Kristensen, M., Ostdal, H., Baron, C. P., Young, J. F., and Andersen, H. J. (2007) Does oxidation affect the water functionality of myofibrillar proteins? J. Agric. Food Chem. 55, 2342-2348. DOI ScienceOn |
45 | AOAC (2002) Official methods of analysis (17th ed). Gaithersburg, MD: Association of Official Analytical Chemists, Washington, D.C. |
46 | Ayam, V. S. (2011) Allium Hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr. J. Food Agric. Nutr. Dev. 11, 5389-5412. |
47 | Bae, G. C. and Bae, D. Y. (2012) The anti-inflammatory effects of ethanol extract of Allium Hookeri cultivated in South Korea. Korea J. Herbology 27, 5-61. 과학기술학회마을 DOI ScienceOn |
48 | Blois, M. S. (1958) Antioxidant determinations by the use of a stable free radical. Nature 181, 1198-1200. |
49 | Huff-Lonergan, E., Zhang, W., and Lonergan, S. M. (2010) Biochemistry of postmortem muscle-lessons on mechanisms of meat tenderization. Meat Sci. 86, 184-195. DOI ScienceOn |
50 | Sainani, G. S., Desai, D. B., Natu, M. N., Katrodia, K. M., Valame, V. P., and Sainani, P. G. (1979) Onion, garlic, and experimental atherosclerosis. Jpn. Heard J. 20, 351-357. DOI ScienceOn |
51 | Fernandez-Lopez, J., Viuda-Martos, M., Sendra, E., Sayas- Barbera, E., Navarro C. and Perez-Alvarez, J. A. (2007) Orange fibre as potential functional ingredient for dry-cured sausages. Eur. Food Res. Technol. 226, 1-6. DOI |
52 | Zhang, L., Lin, Y. H., Leng, X. J., Huang, M., and Zhou, G. H. (2013) Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Sci. 95, 145-150. DOI ScienceOn |