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KMID : 0380620100420040445
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 4 p.445 ~ p.451
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Antioxidant Activities of Rumex crispus Extracts and Effects on Quality Characteristics of Seasoned Pork
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Kim Hyun-Jeong
Im Nam-Kyung
Lee In-Seon
Hwang Eun-Young
Park Soo-Kyoung
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Abstract
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Antioxidant activities of ethanol extracts of Rumex crispus (RC) were investigated in vitro. Contents of total polyphenols and total flavonoids in RC ethanol extracts were 108.24?.29 μg/mg and 33.06?.24 μg/mg, respectively. The antioxidant capacities of RC extracts were high. The RC extracts were capable of directly scavenging DPPH free radicals by acting as reducing agents. This study was also conducted to evaluate the quality characteristics of seasoned pork treated with RC extracts during storage at 4oC for 21 days. Seasoned pork was produced containing 0, 1, and 3% RC extracts and 0.1% BHA. The DPPH scavenging effect of the seasoning sauces was increased by the addition of RC extracts. The total bacteria and TBARS values of seasoned pork with RC extracts were decreased compared to control, whereas coliform bacteria were not detected after longer storage periods. With regards to sensory evaluation, seasoned pork treated with 1% RC had stronger odor, juiciness, and tenderness compared to seasoned pork. These results suggest that it is possible to manufacture seasoned pork with RC extracts for the improvement of shelf-life and quality.
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KEYWORD
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antioxidant activity, Rumex crispus, seasoned pork, quality characteristics
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