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Study on the storage stability of the white internal organs using natural materials

천연소재를 활용한 백내장의 저장성 증진 연구

  • Han, Ye-Jin (Food Processing Research Center, Korea Food Research Institue) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korea Food Research Institue) ;
  • Kim, Tae-Kyung (Food Processing Research Center, Korea Food Research Institue) ;
  • Sung, Jung-Min (Food Processing Research Center, Korea Food Research Institue) ;
  • Kim, Young-Boong (Food Processing Research Center, Korea Food Research Institue) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institue)
  • 한예진 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 김태경 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Received : 2017.11.20
  • Accepted : 2017.12.27
  • Published : 2018.02.28

Abstract

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

Acknowledgement

Supported by : 농림식품기술기획평가원

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