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KMID : 0380619860180040313
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 4 p.313 ~ p.318
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Antioxidative Effect of Soybean Sauce on the Lipid Oxidation of Cooked Meat
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Abstract
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Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at 6℃ for 5 weeks. The oxidative behavior of lipids in the systems and the antioxidative effects of soybean sauce on the lipid oxidation were studied during the period of storage. Tiobarbituric acid values and peroxide values of the systems of GCM, GCM-B and GCM-W were increased significantly with the storage time, however, those values of GCM-S were hardly changed during the time of b weeks storage. The decreases in the contents of dienoiclpolyenoic fatty acids of neutral or phospholipid fraction in GCM-S system were found to be the lowest among the systems during the 5 weeks storage. And also the least development of rancid flavor evaluated by sensory score during storage were observed in GCM-S system. These results are suggested that soybean sauce in the systems plays an important role as an antioxidative material on the lipid oxidation.
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