• 한국축산식품학회지
• /
• 제32권4호
• /
• pp.491-496
• /
• 2012

본 연구는 비육기간이 홀스타인육 패티의 산화안정성에 미치는 영향에 관해 구명하고자 실시하였다. 18, 21 및 24개월령 홀스타인 거세우 등심(M. longissimus dorsi) 패티를 $4^{\circ}C$에서 12일간 저장하면서 지방산화, 단백질산화, 육색소산화 및 육색을 분석하였다. 일반성분 중 지방 함량은 24개월령이 18개월령보다 높았다(p<0.05). 저장 중 TBARS 함량과 metmyoglobin 농도는 8일째부터 24개월령이 높았다(p<0.05). Conjugated dienes 함량은 저장 4일째부터 21과 24개월령이 높았으며(p<0.05), carbonyl 함량은 12일째에 24개월령이 높았다(p<0.05). 표면육색 중 명도($L^*$)는 저장 4일째부터 21과 24개월령이 낮은 경향을 보였다. 적색도($a^*$)는 24개월령이 저장기간 동안 가장 빨리 감소하였으나 (p<0.05), 황색도($b^*$)는 가장 높은 값을 유지하였다. 따라서 비육기간이 높을수록 홀스타인육 패티의 지방산화, 단백질산화, 육색소 산화가 촉진되었다. 특히 24개월령의 산화안정성이 가장 낮았다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제32권7호
• /
• pp.1036-1043
• /
• 2019

Objective: To investigate the color and oxidative stabilities of longissimus lumborum (LL) and psoas major (PM) muscles from grain-finished Bos indicus cattle in Brazil. Methods: The LL and PM muscles were obtained 24 h post-mortem from eight (n = 8) Nellore bull carcasses, fabricated into 1.5-cm steaks, aerobically packaged, and stored at $4^{\circ}C$ for nine days. Steaks were analyzed for myoglobin concentration, pH, instrumental color, metmyoglobin reducing activity (MRA) and lipid oxidation. Results: The LL steaks exhibited greater (p<0.05) redness, color stability, and MRA than their PM counterparts on days 5 and 9. The LL and PM steaks demonstrated similar (p>0.05) lightness and yellowness on days 0, 5, and 9. On the other hand, PM steaks exhibited greater (p<0.05) myoglobin concentration, pH, and lipid oxidation than their LL counterparts. Conclusion: These results indicated that muscle source influenced the color and oxidative stabilities of beef from grain-finished Bos indicus animals. These results highlighted the necessity of muscle-specific strategies to improve the color stability of beef from grain-fed Bos indicus cattle.

• 한국식품과학회지
• /
• 제20권5호
• /
• pp.704-710
• /
• 1988

본 실험은 여러 가지 보습제 및 방부제(Sodium lactate, Glycerol, Propylene glycol, sorbitol, Mannitol, Sodium benzoate, Potassium sorbate 및 Calcium propionate)처리를 한 중간수분식품 모델의 보수력을 등온흡습 곡선으로 처리하였다. 중간수분식품의 모델은 오징어를 재료로 사용하였고, 제조된 모델식품의 저장성도 검토하였다. 저장요인으로서는 지질산패, 색깔변화 및 곰팡이 번식을 관찰하였다. 보습제의 보수력은 mannitol

• 한국수산과학회지
• /
• 제6권1_2호
• /
• pp.37-43
• /
• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Food Science and Biotechnology
• /
• 제17권4호
• /
• pp.772-779
• /
• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• 한국축산식품학회지
• /
• 제39권2호
• /
• pp.345-353
• /
• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• 한국축산식품학회지
• /
• 제32권2호
• /
• pp.212-219
• /
• 2012

본 연구는 초고압 처리가 부분육으로 유통되는 닭 다리 분쇄육의 저장 안전성에 미치는 효과와 난황 phosvitin 첨가가 지방 및 단백질의 산화 안정성에 미치는 효과를 확인하기 위하여 수행되었다. 분쇄된 닭 다리육에 phosvitin을 각각 500 및 1000 mg/kg 첨가 후 비가열 또는 가열하고, 초고압 처리(300 및 600 MPa, 5분, $15{\pm}3^{\circ}C$)에 따른 총 호기성 미생물, 지방 및 단백질산화 및 육색의 변화를 $4^{\circ}C$에서 7일간 저장 하면서 측정하였다. 연구 결과 생육에서 300 및 600 MPa 처리에 의해 총 호기성 미생물의 증식이 저장 7일 후 각각 4 및 5 Log CFU/g 정도 억제 되었으며(p<0.05), 600 MPa 처리에 의해 지방 및 단백질산화가 촉진됨이 확인되었다(p<0.05). 초고압 처리압력 증가에 따른 $L^*$ 값의 증가와 $a^*$ 및 $b^*$ 값의 감소가 확인되었다(p<0.05). 가열육은 초고압 처리와 무관하게 총 호기성 미생물의 증식이 일어나지 않았으며, 저장 7일 후 600 MPa 처리에 의한 지방의 산화가 확인되었고, 단백질의 산화는 저장 3일차에서만 600 MPa처리에 의해 유의적으로 증가함이 나타났다(p<0.05). 이상의 결과를 종합해 볼 때 초고압 처리는 부분육으로 유통되는 닭 다리 분쇄육의 저장 안전성을 높일 수 있으며, 초고압 처리시 발생하는 지방 및 단백질의 산화와 육색의 변화를 억제하기 위한 항산화제로서 phosvitin의 이용은 제한적일 것으로 생각된다.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.153-160
• /
• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• Asian-Australasian Journal of Animal Sciences
• /
• 제31권2호
• /
• pp.270-277
• /
• 2018

Objective: The present experiment has tested the effect of dietary alfalfa flavonoids (AAF) supplementation on the productive performances, carcass characteristics, meat quality and lipid oxidation of growing rabbits. Methods: One hundred and sixty crossbred rabbits (42 days old) were divided into four groups of forty animals each and were fed either a control diet (AAF0) or an AAF0 diet supplemented with 400, 800, or 1,200 mg of AAF/kg per diet (AAF4, AAF8, and AAF12, respectively) from weaning to slaughtering (102 days old). Performance data were recorded over a period of 60 days. At the end of the trial, 12 rabbits were slaughtered per group, and the carcass characteristics were recorded. Moreover, the plasma, liver and dorsal muscles were sampled from 12 rabbits/group, and were analyzed for lipid oxidation. Results: No significant differences were recorded for the performance, carcass characteristics and meat quality traits except for lightness parameter that was lower in the control group. Dietary AAF supplementation significantly (p<0.01) affected the malondialdehyde (MDA) levels of the frozen meat in a dose-related manner, with the lowest value (0.24 mg MDA/kg fresh meat) recorded in the AAF12 group samples. Conclusion: These findings indicated that the dietary inclusion of AAF in rabbit diets improved muscle oxidation stability with no adverse effects on the growth performance of the animals even if a slight impact on meat lightness color parameter was recorded.

• 한국축산식품학회지
• /
• 제35권1호
• /
• pp.41-49
• /
• 2015

This study was performed to assess the antioxidant activity of Allium hookeri root extract (AHE) on lipid oxidation of raw sulfur-fed pork patties for 14 d of refrigerated storage. Different concentration of ethanol (0-100%) and time (1-12 h) were applied to determine the extraction condition. Water (0% ethanol) extraction for 1 h was selected as an optimal extraction condition of AHE for the following study showing the highest total phenolic content and total flavonoid content, as well as the strongest antioxidant activity. The 1% AHE (SP1), 3% AHE (SP2), and 0.05% ascorbic acid (SP3) were added into sulfur-fed pork patties against controls; SP0 (sulfur-fed pork patties with no AHE) and P0 (normal pork patties with no AHE). The pH values of P0 and SP0 significantly increased (p<0.05) than others on 14 d and redness of P0 showed the largest decrement during storage. P0 and SP0 showed higher production of conjugated dienes on d 7 than others (p<0.05). Thiobarbituric acid reactive substances (TBARS) values were decreased in proportion to the increased level of AHE on 14 d (p<0.05) resulting in higher TBARS values on P0 and SP0 (p<0.05) and the negative correlation between AHE level and TBARS were also demonstrated (r=-0.910, p=0.001). Therefore, the results suggest that AHE effectively retarded the lipid oxidation rate of sulfur-fed pork patties indicating the potential usage of AHE as a natural preservative.