Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage

• 발행기관: 한국축산식품학회
• 저자명: Ju-hui Choe Hack-youn Kim Cheon-jei Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제2호, 254~263쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.04.30

영문 초록

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) a* values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.

키워드

persimmon peel plant basis antioxidant lipid oxidation protein oxidation pork patties