DOI QR코드

DOI QR Code

천연소재를 활용한 백내장의 저장성 증진 연구

Study on the storage stability of the white internal organs using natural materials

  • 한예진 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 김태경 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Han, Ye-Jin (Food Processing Research Center, Korea Food Research Institue) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korea Food Research Institue) ;
  • Kim, Tae-Kyung (Food Processing Research Center, Korea Food Research Institue) ;
  • Sung, Jung-Min (Food Processing Research Center, Korea Food Research Institue) ;
  • Kim, Young-Boong (Food Processing Research Center, Korea Food Research Institue) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institue)
  • 투고 : 2017.11.20
  • 심사 : 2017.12.27
  • 발행 : 2018.02.28

초록

본 연구에서는 천연 항산화 소재인 인진쑥, 백년초, 오미자 및 삼백초 추출물을 첨가하여 백내장의 저장성을 증진시키기 위하여 연구를 진행 하였다. 천연 항산화 소재들을 추출 후 추출수율 및 항산화 활성을 알아보고, 돈육 백내장에 항산화 소재들을 첨가하여 색도, pH, VBN 및 TBARS를 조사하였다. 그 결과 DPPH, superoxide anion radical, nitrate 소거능 및 추출 수율에서 인진쑥과 백년초 추출물이 높은 항산화 활성을 나타내었다(p<0.05). 이러한 결과를 토대로 추출물을 백내장에 적용하여 저장기간 동안(1, 3, 5, 7일) 이화학적 특성 및 미생물 검사를 실시하였다. 그 결과 명도에서는 각 처리구에 따른 유의차를 보이지 않았으나(p>0.05), 처리구들의 황색도는 감소하고 적색도는 증가하는 양상을 보였다(p<0.05). pH는 오미자를 첨가한 백내장 처리구가 비타민 C 처리군과 함께 가장 낮은 결과값을 보였으며, VBN은 처리구가 대조구에 비해 낮은 값을 나타내었다(p<0.05). TBARS 측정 결과, 저장기간이 경과함에 따라 증가하였으며 대조구에 비해 처리구들이 모두 낮은 수치를 나타내었다. 미생물학적 변화는 처리구 모두 대조구보다 낮은 일반세균수를 보였으며, 인진쑥 처리구는 대장균군 및 대장균 또한 검출되지 않아 높은 항균활성을 가진 것으로 판단된다. 따라서 본 실험에 사용된 항산화 활성을 가지는 식물성 추출물이 돈육 부산물에 천연 항산화제로 작용하여 지방 산화를 억제하였으며, 이와 같은 결과를 토대로 돈육 부산물의 저장 시 천연 식물성 추출물을 첨가한다면 저장성 증진이 가능할 것으로 사료된다.

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

키워드

참고문헌

  1. Kim HJ, Kim MJ, Oh SI, Hwangbo MH, Jang SJ, Kim HI, Lee IS (2012) Antioxidant activity of Kalopanax pictus leaf extract and its effects on the quality characteristics of fried pork skin. Korean J Food Sci Technol, 44, 185-190
  2. Park CJ, Lee MH (1994) Least-cost formulation of an emulsion-type sausage with pork by-products. Korean J Anim Sci Technol, 36, 206-211
  3. Song SM, Lee GB, Kim MH, Jeung JY, Hwang WM, Yun GR, Kim SH, Go JM, Kim YH (2007) A study on safety of ready-to-eat compound foods with a by-products of meat as the base. J Food Hyg Safety, 22, 82-87
  4. Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee CH, Paik HD, Kim CJ (2009) Physicochemical and sensory characteristics of Korean blood sausage with added rice bran fiber. Korean J Food Sci Anim Resour, 29, 260-268
  5. Kim YJ (2011) Effects of addition of pine needle extracts in different forms on the antioxidant and residual nitrite contents of emulsified sausages during cold storage. Korean J Food Sci Ani Resour, 31, 74-80
  6. Oh NG, Jeong JH, Choi UK (2013) Quality characteristics of pork rectum according to storage temperature. Korean J Food Nutr, 26, 339-344
  7. Park JS, Kim HS, Chin KB (2012) The antioxidant activity of Yacon (polymnia sonchifoliaty) and its application to the pork patties as a natural antioxidant. Korean J Food Sci Anim Resour, 32, 190-197
  8. Lee SJ, Song EJ, Lee SY, Kim KBWR, Kim SJ, Yoon SY, Lee CJ, Ahn DH (2009) Antioxidant activity of leaf, stem and root extracts from Orostachys Japonicus and their heat and pH stabilities. J Korean Soc Food Sci Nutr, 38, 1571-1579
  9. Park BH, Cho HS, Park SY (2005) A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci, 21, 94-102
  10. Embuscado ME (2015) Spices and herbs: natural sources of antioxidants-a mini review. J Funct Food, 18, 811-819
  11. Shin TS, Kang HS, Kim SK, Lee KW, Cho BW, Jeon HY (1998) Synergistic effects of synthetic and natural antioxidants on lipid oxidation of cooked ground pork during cold storage. J Agri Tech Dev Inst, 2, 105-113
  12. Cho HS, Shin JH, Lee SJ, Kang MJ, Cho HS, Seong NJ (2007) Lipid compositions changes of seasoned pork prepared with medicinal plant extracts during storage. J Life Sci, 17, 1675-1681
  13. Kim JS, Kim KL (2015) Anti-oxidative and anti-inflammatory effects of Artemisiae capillaris extract. Korean J Asethet Cosmetol, 13, 805-812
  14. Kim DW, Kim JH, Kang GH, Kang HK, Choi JY, Kim SH, Kang CW (2010) Effects of water extract mixtures from Artemisia capillaris, Camellia sinensis, Schizandra chinensis, and Viscum album var. coloratum on laying performance, egg quality, blood characteristics, and egg storage stability in laying hens. Korean J Food Sci Anim Resour, 30, 449-457
  15. Krishnan KR, Babuskin S, Babu PAS, Sivarajan M, Sukumar M (2015) Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures. J Food Eng, 166, 29-37
  16. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200
  17. Marklund S, Marklund G (1974) Involvement of superoxide amino radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. European J Biochem, 47, 469-474
  18. Gray JI, Dugan JLR (1975) Inhibition of N-nitosamine formation in model food system. J Food Sci, 40, 981-984
  19. Folin O, Denis W (1912) On Phosphotungasticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-249
  20. Witte VC, Krauze GF, Bailey ME (1970) New extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci, 35, 582-585
  21. Shim SY, Choi YS, Kim HY, Kim HW, Hwang KE, Song DH, Lee MA, Lee JW, Kim CJ (2012) Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork. Food Sci Biotechnol, 21, 565-572
  22. Min KC, Jhoo JW (2013) Antioxidant activity and inhibitory effect of Taraxacum officinale extracts on nitric oxide production. Korean J Food Sci Technol, 45, 206-212
  23. Lee JA (2017) Antioxidative capacity and quality characteristics of Yanggaeng added with beaknyuncho (opuntia ficus-indica var. saboten) powder. Culi Sci Hos Res, 23, 33-42
  24. Kwak CS, Kim SA, Lee MS (2005) The correlation of antioxidative effects of 5 Korean common edible seaweeds and total polyphenol content. J Korean Soc Food Science and Nutrition, 34, 1143-1150
  25. Choi SY, Kim SY, Hur JM, Choi HG, Sung NJ (2006) Antioxidant activity of solvent extracts from Sargassum thunbergii. J Korean Soc Food Sci Nutr, 35, 139-144
  26. Nam SM, Ham SS, Oh DH, Kang IJ, Lee SY, Chung CK (1998) Effects of Artemisia iwayomogi Kitamura ethanol extracts on lowering serum and liver lipids in rats. J Korean Soc Food Sci Nutr, 27, 338-343
  27. Lee SG (2005) The therapeutic effect of Artemisia capillaris extract on hepatic damage induced by carbon tetrachloride in rats. J Vet Clin, 22, 206-213
  28. Seo KI, Yang KH, Shim KH (1999) Antimicrobial and antioxidative activities of Opuntia ficus-indica var. saboten extracts. Korean J Postharvest Sci Technol, 6, 355-359
  29. Lim JD, Yu CY, Kim MJ, Yun SJ, Lee SJ, Kim NY, Chung IM (2004) Comparison of Sod activity and phenolic compound contents in various Korean medicinal plants. Korean J Med Crop Sci, 12, 191-202
  30. Kim YR, Lee BK, Kim JY, Kim JS, Lee WS, Lee SY, Kim EJ, Ahn BK, Kang CW (2009) Effects of dietary locally grown herbs (Mentha piperascens, Rubus coreanus, Tagetes patula) on the growth performance and meat quality of broiler chicken. Korean J Food Sci Anim Resour, 29, 168-177
  31. Lee JJ, Lee JS, Choi YI, Lee HJ (2013) Antioxidant activity of Sansa (Crataegi fructus) and its application to the pork tteokgalbi. Korean J Food Sci Anim Resour, 33, 531-541
  32. Kang JO, Lee SG (2008) Effects of Opuntia ficusindica pigment and sodium lactate on nitrite-reduced sausages. Kor J Anim Sci Technol, 50, 551-560
  33. Joung HS (2004) Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Soc Food Cookery Sci, 20, 637-642
  34. Deymer DI, Vandekerckhove P, Moermans R (1979) Compounds determining pH in dry sausage. Meat Sci, 3, 161-167
  35. Ketelaere A, Demeyer D, Vandekerckhove P, Vervaeke I (1974) Stoichiometry of carbohydrate fermentation during dry sausage ripening. J Food Sci, 39, 297-30036.
  36. Kim SM, Cho YS, Sung SK (2001) The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol, 33, 626-632
  37. Dierick N, Vandekerckhove P, Demeyer D (1974) Changes in nonprotein nitrogen compounds during dry sausage ripening. J Food Sci, 39, 301-304
  38. Kim HY, Jeong JY, Choi JH, Lee MA, Lee JH, Chang KH, Choi SY, Paik HD, Kim CJ (2006) Effects of ethanol extracts of Bacillus polyfermenticus SCD on tteokgalbi quality during storage. Korean J Food Sci Anim Resour, 26, 478-485

피인용 문헌

  1. 천연소재가 삼계탕 육질 및 육수의 품질특성에 미치는 영향 vol.34, pp.5, 2018, https://doi.org/10.9724/kfcs.2018.34.5.476
  2. 전통 약용식물을 첨가한 삼계탕의 품질 특성 vol.46, pp.2, 2018, https://doi.org/10.5536/kjps.2019.46.2.95