Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties

  • Seol, Kuk-Hwan (National Institute of Animal Science, Rural Development Administration) ;
  • Seol, Hyun-Chul (Byucksan Oriental Medicine Clinic) ;
  • Prayad, Thirawong (Department of Food and Animal Biotechnology, Research Institute for Agriculture and Life Science, Seoul National University) ;
  • Kim, Hyoun-Wook (National Institute of Animal Science, Rural Development Administration) ;
  • Jang, Ae-Ra (National Institute of Animal Science, Rural Development Administration) ;
  • Ham, Jun-Sang (National Institute of Animal Science, Rural Development Administration) ;
  • Oh, Mi-Hwa (National Institute of Animal Science, Rural Development Administration) ;
  • Kim, Dong-Hun (National Institute of Animal Science, Rural Development Administration) ;
  • Lee, Moo-Ha (Department of Food and Animal Biotechnology, Research Institute for Agriculture and Life Science, Seoul National University)
  • Received : 2010.10.23
  • Accepted : 2011.01.09
  • Published : 2011.02.28
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Abstract

This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs), such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenol contents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A. tasoko ($39.87{\pm}5.77$ mg GAE/g), A. oxyphylla ($30.28{\pm}3.36$ mg GAE/g), C. unshiu ($28.13{\pm}5.01$ mg GAE/g) and M. fragrans ($6.36{\pm}0.30$ mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylated hydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork patties did not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS) of treated patties were lower in dose dependant manner than that of control as storage period increased (except patties treated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with patties treated with 0.5% BHA at day 7.

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References

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