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KMID : 1036720170500020133
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Journal of Nutrition and Health
2017 Volume.50 No. 2 p.133 ~ p.141
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Effects of temperature-fluctuation in a refrigerator on antioxidative index and storage qualities of various foods
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Park Hee-Jung
Lee Myung-Ju
Lee Hye-Ran
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Abstract
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Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods.
Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at 0.7 ± 0.6℃, 1.2 ± 1.4℃, and 1.6 ± 2.8℃. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at ?0.3 ± 0.8℃, ?0.6 ± 2.3℃, and ?1.5 ± 4.4℃. Both of them were stored for a period of 14 days.
Results: The amount of water loss was highest in beef, and the microbial count was also the highest at ?1.5 ± 4.4℃. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at ?1.5 ± 4.4℃. Moisture retention was the highest at 0.7 ± 0.6℃ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at 0.7 ± 0.6℃ (p < 0.05). DPPH activity decreased in the order of 0.7 ± 0.6℃ > 1.2 ± 1.4℃ > 1.6 ± 2.8 ℃ over 7 days.
Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.
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KEYWORD
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food storage, temperature fluctuation, food handling, nutrition value
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