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

7time(s) in KSCD

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3.

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4.

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5.

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6.

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7.

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

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