JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Relationship of Antioxidant Enzyme Activity, Lipid Oxidation, and Aroma Pattern of Hanwoo (Korean Cattle) Beef under Oxidation-promoted Condition
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Relationship of Antioxidant Enzyme Activity, Lipid Oxidation, and Aroma Pattern of Hanwoo (Korean Cattle) Beef under Oxidation-promoted Condition
Kang, Sun-Moon; Muhlisin, Muhlisin; Kim, Gur-Yoo; Cho, Soo-Hyun; Park, Beom-Young; Jung, Seok-Geun; Lee, Sung-Ki;
  PDF(new window)
 Abstract
This study was carried out in order to investigate the relationship of antioxidant enzyme activity, lipid oxidation, and aroma pattern of Hanwoo (Korean cattle) beef for 8 d at 100% under 0% /20% , 25% /20% , 50% /20% , and 75% /20% -conditions. The reduction of and the induction of were shown in the 25-75% -groups during storage and total change rates of and were followed in order: 25%>50%>75%. Catalase activity was not significantly different among all groups. During storage, glutathione peroxidase activity decreased by increasing the concentration and was followed at 8 d in order: 0%>25%>50%>75% (p<0.05). From 2 d of storage, TBARS content had significant (p<0.05) differences in order: 0%>25%>50%>75%. The CIE value was higher (p<0.05) in the 25-75% -groups, compared with the 0% -group. During the first time, the CIE value was higher (p<0.05) in order: 0%<25%<50%<75% but was lower (p<0.05) in the 25-75% -groups from 2 d of storage than in the 0% -group. The CIE value was higher (p<0.05) in the 25-75% -groups than in the 0% -group and had significant (p<0.05) differences at 0 and 8 d in order: 0%<25%<50%<75%. Aroma patterns with the electronic nose were clearly discriminated between the 0% -groups and the 25-75% -groups at 8 d of storage. Therefore, high oxygen reduced stabilities of antioxidant enzymes, lipid oxidation, and color in Hanwoo beef. Furthermore, antioxidant enzyme activities and lipid oxidation could affect aroma patterns.
 Keywords
antioxidant enzyme;lipid oxidation;color;aroma pattern;Hanwoo beef;
 Language
Korean
 Cited by
1.
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage,;;;;;

Asian-Australasian Journal of Animal Sciences, 2014. vol.27. 9, pp.1336-1344 crossref(new window)
2.
Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage,;;;;;

한국축산식품학회지, 2014. vol.34. 3, pp.273-279 crossref(new window)
3.
포장방법이 한우육의 숙성 중 육색 및 맛 관련 전구물질에 미치는 영향,강선문;강근호;성필남;김영춘;박범영;조수현;

동물자원연구, 2014. vol.25. 1, pp.38-48 crossref(new window)
1.
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage, Asian-Australasian Journal of Animal Sciences, 2014, 27, 9, 1336  crossref(new windwow)
2.
Effect of Packaging Method on the Lipid Oxidation, Protein Oxidation, and Color in Aged Top Round from Hanwoo (Korean Native Cattle) during Refrigerated Storage, Korean Journal for Food Science of Animal Resources, 2014, 34, 3, 273  crossref(new windwow)
 References
1.
Aebi, H. E. (1983). Catalase. In: Methods of enzymatic analysis. Bergmeyer, H. U., Bergmeyer, J., and $Gra{\beta}l$, M. (eds), Verlag Chemie GmbH, Weinheim, pp. 273-286.

2.
Ahn, D. U., Jo, C., and Olson, D. G. (2000) Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci. 54, 209-215. crossref(new window)

3.
Bartkowski, L., Dryden, F. D., and Marchello, J. A. (1982) Quality changes of beef steaks stored in controlled gas atmospheres containing high or low levels of oxygen. J. Food Prot. 45, 41-45.

4.
Batifoulier, F., Mercier, Y., Gatellier, P., and Renerre, M. (2002) Influence of vitamin E on lipid and protein oxidation induced by $H_{2}O_{2}$-activated MetMb in microsomal membranes from turkey muscle. Meat Sci. 61, 389-395. crossref(new window)

5.
CIE (2004) Technical report: colorimetry. 3rd ed, CIE (Commision Internationale de Leclairage) Central Bureau, Vienna, Publication 8: 2004.

6.
Christopherson, B. O. (1969) Reduction of linoleic acid hydroperoxide by a glutathione peroxidase. Biochem. Biophys. Acta 176, 463-470. crossref(new window)

7.
Decker, E. A., Livisay, S. A., and Zhou, S. (2000) Mechanisms of endogenous skeletal muscle antioxidants: chemical and physical aspects. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc., NY, pp. 25-60.

8.
Descalzo, A. M., Rossetti, L., Grigioni, G., Irurueta, M., sancho, A. M., Carrete, J., and Pensel, N. A. (2007) Antioxidant status and odour profile in fresh beef from pasture or grainfed cattle. Meat Sci. 75, 299-307. crossref(new window)

9.
Faustman, C., Sun, Q., Mancini, R., and Suman, S. P. (2010) Myoglobin and lipid oxidation interactions: mechanistic bases and control. Meat Sci. 86, 86-94. crossref(new window)

10.
Flohe, L. and Gunzler, W. A. (1984). Assays of glutathione peroxidase. In: Methods in enzymology. Packer, L. (ed), Academic Press, Inc., London, pp. 114-121.

11.
Gardner, J. W. and Bartlett, P. N. (1994) A brief history of electronic noses. Sens. Act. 18, B211-B220.

12.
Gatellier, P., Mercier, Y., and Renerre, M. (2004) Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat. Meat Sci. 67, 385-394. crossref(new window)

13.
Gheisari, H. R. and Motamedi, H. (2010) Chloride salt type/ ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat. Meat Sci. 86, 377-383. crossref(new window)

14.
Grigioni, G. M., Margara, C. A., Pensel, N. A., Snchez, G., and Vaudagna, S. R. (2000) Warmed-over flavour analysis in low temperature-long time processed meat by an electronic nose. Meat Sci. 56, 221-228. crossref(new window)

15.
Hernandez, P., Park, D., and Rhee, K. S. (2002) Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork. Meat Sci. 61, 405-410. crossref(new window)

16.
Insani, E. M., Eyherabide, A., Grioni, G., Sancho, A. M., Pensel, N. A., and Descalzo, A. M. (2008) Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina. Meat Sci. 79, 444-452. crossref(new window)

17.
Kanner, J. (1987) German, J. B., and Kinsella, J. E. (1987) Initiation of lipid peroxidation in biological systems. CRC Crit. Rev. Food Sci. 25, 317-364. crossref(new window)

18.
Kanner, J. (1994) Oxidative processes in meat and meat products: quality implications. Meat Sci. 36, 169-189. crossref(new window)

19.
Kerry, J. P., O'Sullivan, M. G., Buckley, D. J., Lynch, P. B., and Morrissey, P. A. (2000) The effects of dietary $\alpha$-tocopherol acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties. Meat Sci. 56, 61-66. crossref(new window)

20.
Limbo, S., Torri, L., Sinelli, N., Franzetti, L., and Casiraghi, E. (2010) Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures. Meat Sci. 84, 129-136. crossref(new window)

21.
Mei, L., Crum, A. D., and Decker, E. A. (1994) Development of lipid oxidation and inactivation of antioxidant enzymes in cooked pork and beef. J. Food Lipids 1, 273-283. crossref(new window)

22.
Mercier, Y., Gatellier, P., and Renerre, M. (2004) Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet. Meat Sci. 66, 467-473. crossref(new window)

23.
Monahan, F. J. (2000) Oxidation of lipids in muscle foods: fundamental and applied concerns. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. (eds), John Wiley & Sons, Inc., NY, pp. 3-23.

24.
Morcuende, D., Estévez, M., Ruiz, J., and Cava, R. (2003) Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Meat Sci. 65, 1157-1164. crossref(new window)

25.
Nam, K. C. and Ahn, D. U. (2003) Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci. 63, 1-8. crossref(new window)

26.
Nawar, W. W. (1985) Lipids. In: Food chemistry. Fennema, O. R. (ed), Marcel Dekker, NY, pp. 139-244.

27.
O'Grady, M. N., Monahan, F. J., Burke, R. M., and Allen, P. (2000) The effect of oxygen level and exogenous $\alpha$-tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Sci. 55, 39-45. crossref(new window)

28.
Renerre, M., Dumont, F., and Gatellier, Ph. (1996) Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Sci. 43, 111-121.

29.
Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reactive substances, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jap. Soc. Fish. Sci. 26, 259-267.

30.
Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D., and Williams, S. N. (2000) Economic implications of improved color stability in beef. In: Antioxidants in muscle foods: nutritional strategies to improve quality. Decker, E. A., Faustman, C., and Lopez-Bote, C. J. (eds), John Wiley & Sons, Inc., NY, pp. 397-426.

31.
SPSS (2009) PASW 18 Statistics, SPSS Inc., Illinois, USA.

32.
Tikk, K., Haugen, J. E., Andersen, H. J., and Aaslying, M. D. (2008) Monitoring of warmed-over flavor in pork using the electronic nose-correlation to sensory attributes and sencondary lipid oxidation products. Meat Sci. 80, 1254-1263. crossref(new window)

33.
Zakrys, P. I., Hogan, S. A., O'Sullivan, M. G., Allen, P., and Kerry, J. P. (2008) Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere. Meat Sci. 79, 648 -655. crossref(new window)

34.
Zhao, Y., Wells, J. H., and McMillin, K. W. (1994) Applications of dynamic modified atmosphere packaging systems for fresh red meats: review. J. Muscle Foods 5, 299-328.. crossref(new window)