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KMID : 1024620000200020093
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Food Science of Animal Resources
2000 Volume.20 No. 2 p.93 ~ p.100
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Effects of Onion Peel Components on Lipid Oxidation and the Changes of Color in Press Ham
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Park Goo-Boo
Hur S. J.
Lee Jea-Ryoung
Lee Jeong-Il
Kim Young-Whan
Ha Yeong-Lae
Joo Seon-Tea
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Abstract
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Effects of onion peel (OP) components (quercetin and rutin) in press ham on TBARS, pH, redness (a*) and flavor (panel test) were investigated during cold storage. TBARS in OP samples of high concentration was significantly (P〈0.05) lower than control during cold storage. This result suggests that OP components have an antioxidant activity in press ham. Also, redness of OP samples was significantly (P〈0.05) higher than control after three weeks of cold storage. Cured ham redness could be improved through lower pH of OP samples compared to that of control. However, flavor score of OP samples was not significantly (P〉0.05) different with control during cold storage. It could be possible that OP components plays role as an antioxidant without any negative effects on plavor of press ham.
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KEYWORD
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onion peels component, quercetin, rutin
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