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KMID : 1024620160360030359
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Food Science of Animal Resources
2016 Volume.36 No. 3 p.359 ~ p.368
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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties
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Lee Choong-Hee
Hwang Ko-Eun
Kim Hyun-Wook
Song Dong-Heon
Kim Yong-Jae
Ham Youn-Kyung
Choi Yun-Sang
Jang Sung-Jin
Jeong Tae-Jun
Kim Cheon-Jei
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Abstract
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The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.
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KEYWORD
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brown soybean, anthocyanin, antioxidant, shelf-life, pork patty
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