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KMID : 1024620100300020291
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Food Science of Animal Resources
2010 Volume.30 No. 2 p.291 ~ p.297
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Evaluation of Antioxidantive and Antimicrobial Activities of Garlic Stem and Red Cabbage, and Their Application to Pork Patties during Refrigerated Storage
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Min Del-Re
Park Sung-Yong
Chin Koo-Bok
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Abstract
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This study was carried out to investigate antioxidative and antimicrobial activities of ethanol extracted garlic stem and red
cabbage, and their application to pork patties during refrigerated storage. Total phenolic compounds of ethanol extracted
garlic stem and red cabbage were 3.13 g/100 g and 3.99 g/100 g, respectively. 1,1’-diphenyl-2-picryhdrazyl (DPPH) radical scavenging activity of garlic stem extracts increased up to 0.05%. Iron chelating activities of both garlic stem and red cabbage increased up to 0.5%, and red cabbage up to the concentration of 1% had similar iron chelating activity to those of EDTA. Pork patties containing garlic stem had higher Hunter L and b values, (p<0.05), whereas those with red cabbage had highest Hunter a values, resulting in similar value to those of control (p>0.05). Thiobarbituric acid reactive substances (TBARS) of pork patties with garlic stem were lower than those of the control (p<0.05). In addition, antioxidantive activities of pork patties with red cabbage were higher than those with garlic stem. No differences in microbial contents were observed between the control and treatments. In conclusion, garlic stem and red cabbage extracts might be used as natural antioxidants to be used in the manufacture of functional meat products.
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KEYWORD
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antioxidative and antimicrobial activities, garlic stem and red cabbage, pork patties
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