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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 768 - 779 (12page)
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초록· 키워드
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This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.
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참고문헌 (40)
참고문헌 신청
Batifoulier F / 2002 / Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle / Meat Sci 61:389~395
Bekhit AEDA / 2013 / Oxidative processes in muscle systems and fresh meat : Sources, markers, and remedies / Compre Rev Food Sci Food Saf 12:565~597
Berardo A / 2015 / Protein oxidation affects proteolysis in a meat model system / Meat Sci 106:78~84
Cherian G / 1996 / Dietary oils with added tocopherols : Effects on egg or tissue tocopherols, fatty acids, and oxidative stability / Poult Sci 75:423~431
Cho SH / 2010 / Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef / Meat Sci 86:236~242
Bekhit AEDA / 2013 / Oxidative processes in muscle systems and fresh meat : Sources, markers, and remedies / Compre Rev Food Sci Food Saf 12:565~597
Berardo A / 2015 / Protein oxidation affects proteolysis in a meat model system / Meat Sci 106:78~84
Cherian G / 1996 / Dietary oils with added tocopherols : Effects on egg or tissue tocopherols, fatty acids, and oxidative stability / Poult Sci 75:423~431
Cho SH / 2010 / Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef / Meat Sci 86:236~242
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