Antioxidative Effect of Different Kinds of Kimchi on the Lipid Oxidation of Cooked Meat

가열쇠고기 지방질 산화에 대한 김치종류별 항산화작용

  • 최홍식 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송은승 (부산대학교 식품영양학과 및 김치연구소) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 1997.12.01

Abstract

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.

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