Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of a Methanolic Extract from Prunus mume Byproduct in Cooked Chicken Breast Meat

  • Jo, Seong-Chun (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Nam, Ki-Chang (Department of Animal Science, Iowa State university) ;
  • Min, Byoung-Rok (Department of Animal Science, Iowa State university) ;
  • Ahn, Dong-Uk (Department of Animal Science, Iowa State university) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Park, Woo-Po (Division of Food Science, Masan College) ;
  • Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
  • Published : 2005.12.01
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Abstract

The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about $25\%$ compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to $81\%$of that in the control meat at 3 days.

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References

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