Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Antioxidant Activities of Rumex crispus Extracts and Effects on Quality Characteristics of Seasoned Pork

소리쟁이 추출물의 항산화 활성과 이를 첨가한 양념돈육의 품질특성

  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Hwang, Eun-Young (Department of Food and Technology, Keimyung University) ;
  • Im, Nam-Kyung (Department of Food and Technology, Keimyung University) ;
  • Park, Soo-Kyoung (The Industrial R&D Center of Jungsung FoodAll Co. Ltd.) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 황은영 (계명대학교 식품가공학과) ;
  • 임남경 (계명대학교 식품가공학과) ;
  • 박수경 ((주)정성푸드올 기업부설연구소) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Received : 2010.02.12
  • Accepted : 2010.03.22
  • Published : 2010.08.31
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Abstract

Antioxidant activities of ethanol extracts of Rumex crispus (RC) were investigated in vitro. Contents of total polyphenols and total flavonoids in RC ethanol extracts were $108.24{\pm}3.29\;{\mu}g/mg$ and $33.06{\pm}2.24\;{\mu}g/mg$, respectively. The antioxidant capacities of RC extracts were high. The RC extracts were capable of directly scavenging DPPH free radicals by acting as reducing agents. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with RC extracts during storage at $4^{\circ}C$ for 21 days. Seasoned pork was produced containing 0, 1, and 3% RC extracts and 0.1% BHA. The DPPH scavenging effect of the seasoning sauces was increased by the addition of RC extracts. The total bacteria and TBARS values of seasoned pork with RC extracts were decreased compared to control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 1% RC had stronger odor, juiciness, and tenderness compared to seasoned pork. These results suggest that it is possible to manufacture seasoned pork with RC extracts for the improvement of shelf-life and quality.

소리쟁이 주정추출물은 총 폴리페놀 및 총 플라보노이드 함량이 각각 $108.24{\pm}3.29\;{\mu}g/mg$, $33.06{\pm}2.24\;{\mu}g/mg$이었고, 환원제로 작용하며 DPPH 소거활성을 가지는 높은 항산화능을 보였다. 소리쟁이 추출물을 첨가한 양념소스에서도 시료첨가량이 증가할수록 DPPH 소거능이 증가함을 확인하였다. 또한 소리쟁이 추출물을 첨가한 양념 돈육을 제조하여 $4^{\circ}C$에서 21일간 저장하면서 품질특성을 검토한 결과, 소리쟁이 첨가 양념돈육은 0.1% BHA 처리구와 유사하게 대조구에 비해 총세균수 및 지방산패도가 감소되었으며, 대장균군은 검출되지 않았다. 특히 소리쟁이 추출물을 1% 첨가한 양념돈육은 대조구보다 냄새, 다즙성, 연도에서 높은 관능값을 보였다. 따라서 우수한 항산화능을 가진 소리쟁이 추출물은 양념 돈육에서 저장성 및 품질특성의 개선에 도움을 줄 수 있는 소재라고 여겨진다.

Keywords

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