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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 898 - 905 (8page)
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초록· 키워드
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Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at $4^{\circ}C$ for 7 d, and its quality parameters were investigated. Addition of ERP decreased the $L^*$-value and increased the $a^*$- and $b^*$-values of enhanced pork loins compared to those of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.
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참고문헌 (32)
참고문헌 신청
Asif, M. / 2012 / Phytochemical study of polyphenols in perilla frutescens as an antioxidant / Avicenna J. Phytomed 2:169~178
Djenane, D. / 2003 / Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and sisplayed under UV-free lighting / Meat Sci 64:417~426
Ferioli, F. / 2008 / Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere / Meat Sci 80:681~685
Gai, F / 2017 / Changes in the total polyphenolic content and antioxidant capacities of perilla (perilla frutescens l.) plant extracts during the growth cycle / J. Food. Qual :7214747
Ganhao, R. / 2010 / Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage / Meat Sci 85:402~409
Djenane, D. / 2003 / Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and sisplayed under UV-free lighting / Meat Sci 64:417~426
Ferioli, F. / 2008 / Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere / Meat Sci 80:681~685
Gai, F / 2017 / Changes in the total polyphenolic content and antioxidant capacities of perilla (perilla frutescens l.) plant extracts during the growth cycle / J. Food. Qual :7214747
Ganhao, R. / 2010 / Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage / Meat Sci 85:402~409
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