지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.10 No.4
- 발행연도
- 2005.12
- 수록면
- 311 - 315 (5page)
이용수
초록· 키워드
오류제보하기
The antioxidant properties of methanolic extracts (PM) from the fruit of Prunus mume after liquor manufacturing were determined in a chicken breast meat system. When PM was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about 25% compared to control meat without PM. PM did not significantly affect the color of chicken meat compared to the control. The amounts of volatile aldehydes and hydrocarbons were decreased by the addition of PM. Hexanal was the predominant volatile compound in the control, accounting for the majority of total volatiles; PM reduced the amount of hexanal to 81% of that in the control meat at 3 days.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (23)
참고문헌 신청
Buxiang S, Fukuhara M. 1997. Effects of co-administration of butylated hydroxytoluene, butylated hydroxyanisole and flavonoide on the activation of mutagens and drugmetabolizing enzymes in mice. Toxicology 122: 61-72.
Hirose M, Takesada Y, Tanaka H, Tamano S, Kato T, Shirai T. 1998. Carcinogenecity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term mu
Bae EA, Moon GS. 1997. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26: 203-208.
Yen GC, Chen HY, Peng HH. 1997. Antioxidant and prooxidant effects of various tea extracts. J Agric Food Chem 45: 30-34.
Larson RA. 1988. The antioxidants of higher plants. Phytochem 27: 969-978.
Hirose M, Takesada Y, Tanaka H, Tamano S, Kato T, Shirai T. 1998. Carcinogenecity of antioxidants BHA, caffeic acid, sesamol, 4-methoxyphenol and catechol at low doses, either alone or in combination and modulation of their effects in a rat medium-term mu
Bae EA, Moon GS. 1997. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26: 203-208.
Yen GC, Chen HY, Peng HH. 1997. Antioxidant and prooxidant effects of various tea extracts. J Agric Food Chem 45: 30-34.
Larson RA. 1988. The antioxidants of higher plants. Phytochem 27: 969-978.
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UCI(KEPA) : I410-ECN-0101-2009-511-015199794