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KMID : 0881720080230010085
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Journal of Food Hygiene and Safety
2008 Volume.23 No. 1 p.85 ~ p.89
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Inhibition of Warmed-Over Flavor (WOF) and 7-Ketocholesterol in Refrigerated Precooked Pork Patties containing Commercial γ-Oryzanol and α-Tocopherol
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Kim Joo-Shin
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Abstract
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The oxidative stability of refrigerated precooked pork patties containing commercial γ-oryzanol
and α-tocopherol was evaluated. Precooked pork patties containing either γ-oryzanol or α-tocopherol showed higher
oxidative stability (p<0.05) during storage at 4°C than did the precooked pork patties without the additives (control).
The thiobarbituric acid-reactive substances (TBARs) values and warmed-over flavor (WOF) of the precooked pork
patties containing γ-oryzanol or α-tocopherol were lower (p<0.05) than those of the control during refrigerated storage
(0, 1, 4, and 8 days). The correlation between TBARs and WOF values was significant (p<0.05). 7-Ketocholesterol
content was lower (p<0.05) than those of the control during refrigerated storage (0, 6, 12, 18, and 24 days). The correlation
between TBARs values and 7-ketocholesterol content was also significant (p<0.05).
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KEYWORD
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pork, warmed-over flavor, γ-oryzanol, 7-ketocholesterol
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