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KMID : 1011620180340030247
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.247 ~ p.255
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Antioxidant Activities and Meat-Tenderizing Effect of Hardy Kiwi (Actinidia arguta) as a Candidate for a Natural Meat Tenderizer
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Han A-Reum
Lee Jae-Cheol
Surh Jeong-Hee
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Abstract
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Purpose: This study examined the antioxidant activities and meat-tenderizing effects of hardy kiwi (Actinidia arguta) cultivated in Gangwon for the development of a value-added natural tenderizer.
Methods: Hardy kiwi was analyzed for its physicochemical properties and antioxidant activities with kiwifruit as a control. Its freeze-dried powder was applied to marinate meat. The cooked meat was then examined for its texture properties. For comparison, meats treated with kiwifruit flesh or skin were tested separately along with a non-treated control.
Results: The total reducing capacity and DPPH radical scavenging activity of hardy kiwi were significantly higher than those of kiwifruit flesh and comparable to those of kiwifruit skin. In addition, hardy kiwi showed characteristic patterns of both rapid kinetic behavior and slow kinetic behavior when scavenging DPPH radicals, presumably due to the use of the flesh and skin of hardy kiwi. The compression strain vs. stress curve obtained from texture profile analysis showed that hardy kiwi tenderized the meat effectively, which was comparable to the effects of kiwifruit flesh. On the other hand, meat treated with kiwifruit skin became stiff, which could be attributed to the abundance of dietary fiber in the kiwifruit skin.
Conclusion: This study showed that hardy kiwi has potential use as a natural meat-tenderizer that is as effective as kiwifruit, with significantly higher antioxidant activities than the edible portion of kiwifruit.
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KEYWORD
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hardy kiwi, Actinidia arguta, antioxidant activity, meat-tenderizer, texture profile analysis
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