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http://dx.doi.org/10.5187/JAST.2006.48.4.587

Effect of γ-Oryzanol on Lipid Oxidation of Linoleic Acids and Ground Pork  

조수현 (National Livestock Research Institute, RDA)
박범영 (National Livestock Research Institute, RDA)
김진형 (National Livestock Research Institute, RDA)
김용곤 (National Livestock Research Institute, RDA)
이종문 (National Livestock Research Institute, RDA)
안종남 (National Livestock Research Institute, RDA)
Publication Information
Journal of Animal Science and Technology / v.48, no.4, 2006 , pp. 587-594 More about this Journal
Abstract
Gamma-oryzanol was prepared from rice bran, and added at 0.05%, 0.10%, 0.15% or 0.20%(w/w) to linoleic acid and ground pork to determine their antioxidant effect. Linoleic acid containing γ-oryzanol had significantly lower peroxide values than the control during the storage of 10 days at 40℃ compared to the control (P<0.05). The peroxide values of linoleic acids containing γ-oryzanol decreased as the addition level increased (P<0.05). Raw ground pork patties containing oryzanol 0.20% had significantly lower thiobarbituric acid reactive substances (TBARS) values as equivalent with butylated hydroxy anisole(BHA) when stored at 4℃ for 6 days. Cooked ground pork patties containing more than 0.05% of γ-oryzanol showed lower TBARS values than those containing BHA during storage at 4℃ for 4 days (P<0.05). This study indicated that γ-oryzanol can be used to inhibit lipid oxidation for meat and meat products.
Keywords
γ-oryzanol; Linoleic acid; Ground pork; Lipid oxidation;
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