Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage

Min, Del-Re; Park, Sung-Yong; Chin, Koo-Bok

doi:10.5851/kosfa.2010.30.2.291

Title & Authors

Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage
Min, Del-Re; Park, Sung-Yong; Chin, Koo-Bok;

Abstract

This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1`-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.

Keywords

antioxidative and antimicrobial activities;garlic stem and red cabbage;pork patties;

Language

Korean

Cited by

8time(s) in KSCD

1.

마늘 부산물을 사료에 첨가 급여한 계육의 총페놀함량, 전자공여능 및 이화학적 특성,김영직;

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3.

환삼덩굴 메탄올 추출물의 in vitro 항산화 및 항암 활성,이연리;김기연;이상훈;김민영;박혜진;정헌상;

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4.

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5.

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6.

한국산 및 일본산 봄배추와 이를 이용하여 제조한 김치의 품질특성과 기능성,박소은;봉연주;김희영;박건영;

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7.

명월초 가루를 첨가한 소고기 패티의 최적화 연구,이희정;백재은;주나미;

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8.

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