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KMID : 0380620090410010100
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.100 ~ p.105
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Physiological Characteristics of Medicinal Plant Extracts for Useas Functional Materials in Seasoning Sauce for Pork Meat
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Lee Shin-Ho
Kang Kyung-Myung
Park Hyo-Jin
Baek Lag-Min
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Abstract
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This study investigated the physiological characteristics of various medicinal plant extracts including CrataegiFructus (CF), Perilla frutescens Britton var. acuta Kudo (PF), Geranium thunbergii sieb. et Zucc. (GT) and Polygonummultiflorum Thunberg (PM) for use in extending the shelf-life and improving the functional properties of seasoned pork.CF and GT showed a wide spectrum of antimicrobial activities against 5 kinds of Gram (+) bacteria and 5 kinds of Gram(-) bacteria. The antimicrobial activities of the extracts decreased as the heat treatment temperature increased between 60and 121oC, but their activities remained relatively high following heat treatment. The total phenolic compound contents ofthe CF, PF, GT, PM extracts were 66.2, 29.0, 96.6 and 13.3 mg/g, respectively. The order of their DPPH radical scavengingactivity was GT>CF>PF>PF. The nitrite scavenging activities of the CF, PF and GT extracts at 0.1% concentration were10.5, 1.6 and 3.8%, respectively. The GT extract (99.7%) showed the highest degree of lipid rancidity inhibition compared toCF (90.3%), PF (88.9%) and PM (41.2%). After heat treatment for 15min at 121oC, the DPPH radical scavenging activityof CF decreased but it increased in GT and PM. The nitrite scavenging activities of CF and GT decreased after heat treatmentfor 15min at 121oC but remained at relatively high levels. Also, degrees of lipid rancidity inhibition remained relatively highin PF (86.3%) and GT (99.8%) after heat treatment for 15min at 121oC. These results suggest that CF and GT extracts couldbe used as ingredients in seasoning sauce to improve the shelf-life and functional properties of seasoned pork.
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KEYWORD
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medicinal plant, seasoning sauce, physiological characteristics
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