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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 564 - 571 (8page)
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초록· 키워드
오류제보하기
Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.
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참고문헌 (47)
참고문헌 신청
Ahn, D. U. / 2000 / Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions / Meat Sci 56:203~209
Ahn, J. / 2007 / Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef / Food Microbiol 24:7~14
Banerjee, R. / 2012 / Antioxidant effects of broccoli powder extract in goat meat nuggets / Meat Sci 91:179~184
Bañón, S. / 2007 / Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties / Meat Sci 77:626~633
Barbosa-Pereira, L. / 2015 / Brewery waste as a potential source of phenolic compounds: optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities / Food Chem 145:191~197
Ahn, J. / 2007 / Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef / Food Microbiol 24:7~14
Banerjee, R. / 2012 / Antioxidant effects of broccoli powder extract in goat meat nuggets / Meat Sci 91:179~184
Bañón, S. / 2007 / Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties / Meat Sci 77:626~633
Barbosa-Pereira, L. / 2015 / Brewery waste as a potential source of phenolic compounds: optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities / Food Chem 145:191~197
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