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KMID : 0380619920240010007
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 1 p.7 ~ p.10
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Effect of Ginseng on the Lipid Oxidation in Pork and Poultry Meat
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Abstract
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The antioxidant effect of various concentration of Panax ginseng on pork and chicken breast was investigated in the condition of powder, water extract, ethanol extract and residue. Result showed that the antioxidant effect of each sample incresed with increasing concentration of powder but the increment decreased with increasing concentration. Water extract and residue decreased lipid oxidation of pork and chicken breast. However, the effect did not increase proportionally with increasing concentration. Ethanol extract did not show a certain tendency in pork while it had an oxidation-promoting effect in chicken.
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