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KMID : 1024620110310010054
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Food Science of Animal Resources
2011 Volume.31 No. 1 p.54 ~ p.60
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The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties
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Seol Kuk-Hwan
Seol Hyun-Chul
Kim Hyoun-Wook
Jang Ae-Ra
Ham Jun-Sang
Oh Mi-Hwa
Kim Dong-Hun
Lee Moo-Ha
Thirawong Prayad
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Abstract
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This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs), such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenol contents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A. tasoko ($39.87{\pm}5.77$ 수식 이미지 mg GAE/g), A. oxyphylla ($30.28{\pm}3.36$ 수식 이미지 mg GAE/g), C. unshiu ($28.13{\pm}5.01$ 수식 이미지 mg GAE/g) and M. fragrans ($6.36{\pm}0.30$ 수식 이미지 mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylated hydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork patties did not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS) of treated patties were lower in dose dependant manner than that of control as storage period increased (except patties treated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with patties treated with 0.5% BHA at day 7.
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KEYWORD
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digestive medicinal plant extracts, antioxidative effect, pork patty, shelf-life
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