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http://dx.doi.org/10.5851/kosfa.2016.36.3.359

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties  

Lee, Choong-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Hyun-Wook (Meat Science and Muscle Biology Lab, Purdue University)
Song, Dong-Heon (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)
Ham, Youn-Kyung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute)
Jang, Sung-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Jeong, Tae-Jun (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.36, no.3, 2016 , pp. 359-368 More about this Journal
Abstract
The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.
Keywords
brown soybean; anthocyanin; antioxidant; shelf-life; pork patty;
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Times Cited By KSCI : 12  (Citation Analysis)
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