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KMID : 1134820230520060567
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 6 p.567 ~ p.576
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Antioxidant Activities of Cabbage Powders Using Different Drying Methods and Temperatures, and Their Applications to Chicken Breast as Functional Ingredients
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Park Ji-Won
Chin Koo-Bok
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Abstract
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This study evaluated the antioxidant activities of cabbage powders dried by different drying methods and temperatures (hot air-drying at 60, 80, and 100°C and freeze-drying). The reducing power, total phenolic compound contents, and DPPH radical scavenging activity of cabbage powders dried at 80°C (HC80) and 100°C (HC100) were greater than those of freeze-dried or 60°C hot air-dried cabbage powders (P<0.05). Thus, HC80 and HC100 were selected and added to the brine solution to produce brined chicken breast. The addition of cabbage powders to the brine solution affected the color of the chicken breast, reducing L* values and increasing a* and b* values. This might be attributed to the brown pigment produced by the Maillard reaction during the drying process. Furthermore, HC80 and HC100 retarded lipid oxidation and improved the cooking yield and shear value of chicken breast. These results suggest that HC80 and HC100 could be used as natural antioxidants to retard lipid oxidation in meat products during refrigerated storage.
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KEYWORD
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cabbage powder, brined chicken breast, brine solution, drying processing, antioxidant activity
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