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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 230 - 236 (7page)
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초록· 키워드
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Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.
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참고문헌 (45)
참고문헌 신청
Bekhit, A. E. D. / 2011 / Brief communication: Effect of red wine lees on lamb meat quality / Proc. N. Z. Soc. Ani. Prod 71:211~213
Brannan, R. G. / 2011 / Effect of n-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur / Meat Sci 88:733~739
Brewer, M. S. / 2006 / Instrumental evaluation of ph effects on ability of pork chops to bloom / Meat Sci 72:596~602
Calatayud, M. / 2013 / Active films based on cocoa extract with antioxidant, antimicrobial and biological applications / Food Chem 139:51~56
Camo, J. / 2011 / Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract / Meat Sci 88:174~178
Brannan, R. G. / 2011 / Effect of n-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur / Meat Sci 88:733~739
Brewer, M. S. / 2006 / Instrumental evaluation of ph effects on ability of pork chops to bloom / Meat Sci 72:596~602
Calatayud, M. / 2013 / Active films based on cocoa extract with antioxidant, antimicrobial and biological applications / Food Chem 139:51~56
Camo, J. / 2011 / Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract / Meat Sci 88:174~178
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