Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Antioxidant Activity of the Oven-dried Paprika Powders with Various Colors and Phycochemical Properties and Antioxidant Activity of Pork Patty Containing Various Paprika Powder

파프리카의 색이 열풍 건조한 파프리카 분말을 첨가한 돈육 분쇄육의 이화학적 특성과 항산화 활성 평가

  • Shim, Yong Woo (Department of Animal Science, Chonnam National University) ;
  • Chin, Koo Bok (Department of Animal Science, Chonnam National University)
  • 심용우 (전남대학교 동물자원학부) ;
  • 진구복 (전남대학교 동물자원학부)
  • Received : 2013.06.24
  • Accepted : 2013.09.23
  • Published : 2013.10.31
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Abstract

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

본 연구는 색깔별로 열풍 건조한 파프리카 분말의 항산화 활성을 알아보고, 열풍 건조한 파프리카 분말을 돈육분쇄육에 첨가하여 이화학적인 특성과 항산화 효과를 알아보기 위하여 수행하였다. 파프리카의 총 페놀성화합물 함량은 파프리카의 색과 추출용매에 따라서 유의적으로 차이를 나타내지 않았다(p>0.05). 파프리카 분말의 DPPH에 대한 전자공여능은 파프리카 색깔에 따라 차이를 보이지 않았고, 파프리카의 색깔과 관계없이 물 추출물보다 메탄올 추출물이 더 높은 전자공여능을 보였고, 특히 0.5% 이상에서 메탄올 추출물이 대조구인 ascorbic acid와 유의적으로 차이를 나타내지 않음으로써 높은 항산화 활성을 보였다. 철이온 흡착력은 파프리카의 색깔이나 용매에 상관없이 모든 처리구들에서 농도가 높아짐에 따라 철 흡착 활성이 높아지는 경향을 보였고, 특히 1.0%에서는 메탄올 오렌지 추출물(MOP)과 물로 추출한 붉은 파프리카(WRP) 처리구가 EDTA와 유의적인 차이를 보이지 않았고, EDTA를 제외한 모든 처리구에서도 유의적인 차이를 보이지 않았다(p>0.05). 환원력은 모든 농도에서 처리구간에 유의적으로 차이를 나타내지 않았고(p>0.05), 농도가 증가함에 따라 환원력도 증가함을 보였다. 열풍 건조한 파프리카 분말이 첨가된 돈육 분쇄육에 냉장저장 중 이화학적인 특성에서는 적색도는 붉은색 파프리카 분말을 첨가한 처리구가 높게 나타났고, 반대로 황색도는 주황색 파프리카 분말을 첨가한 처리구에서 높게 나타났다. TBARS값은 파프리카 색에 관계 없이 분말의 함량이 증가할수록 낮게 나타났고, 특히 1% 첨가한 처리구의 경우에는 참조구인 REF와 유의적인 차이를 보이지 않음으로써 우수한 항산화력을 나타내었다. 미생물 실험 결과 파프리카 분말 첨가가 미생물을 억제하는데 기여하지 않았다. 이와 같은 결과로 볼 때 색에 관계없이 파프리카 분말은 천연 항산화 물질로서의 우수한 항산화 효과를 나타내어 육가공품 가공에 천연 항산화제로서의 이용이 가능할 것으로 판단된다.

Keywords

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