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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.2
- 수록면
- 155 - 165 (11page)
- DOI
- http://dx.doi.org/10.14397/jals.2016.50.1.155
이용수
초록· 키워드
오류제보하기
The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on thequality properties of cooked pork patties. Pork patties were prepared as follows: manufacturedwith pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modifiedthe fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage.
Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactivesubstance(TBARS) values in pork patties, compared to the controls. Furthermore, the porkpatties with added PP hydrolysates had higher pH values than the control. All samplescontaining olive oil and PP hydrolysates had increased levels of DPPH radical scavengingactivity. In particular, added PP hydrolysates were more effective in increasing antioxidantactivity than were the other treatments. Therefore, PP hydrolysates could be used as a naturalantioxidative in cooked pork patties.
목차
등록된 정보가 없습니다.
참고문헌 (42)
참고문헌 신청
Ahn J / 2002 / Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef / J. Food Sci 67:1364~1369
Álvarez D / 2011 / Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters / LWT-Food Sci. Technol 44:1435~1442
Ansorena D / 2004 / Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants / Meat Sci 67:237~244
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
Bastida S / 2009 / Antioxidant activity of carob fruit extracts in cooked pork met systems during chilled and frozen storage / Food Chem 116:748~754
Álvarez D / 2011 / Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters / LWT-Food Sci. Technol 44:1435~1442
Ansorena D / 2004 / Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants / Meat Sci 67:237~244
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists
Bastida S / 2009 / Antioxidant activity of carob fruit extracts in cooked pork met systems during chilled and frozen storage / Food Chem 116:748~754
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