This study was conducted to investigate the effect of Peurariae Radix on reduction of residual nitrite and liver protection, and to establish the optimum roasting conditions and quality conditions. This study was also conducted to develop the functional meat products using Peurariae Radix.
Firs...
This study was conducted to investigate the effect of Peurariae Radix on reduction of residual nitrite and liver protection, and to establish the optimum roasting conditions and quality conditions. This study was also conducted to develop the functional meat products using Peurariae Radix.
First study examined the physicochemical characteristics of Peurariae Radix at different roasting conditions which related with maillard reaction, proximate compositions, amino acids and sugar composition, and established the optimum roasting conditions.
Second study examined the effect of Peurariae Radix on reduction of residual nitrite, antioxidant agents, protection of hepatotoxic.
Third study examined the effect of Peurariae Radix extract addition on reduction of residual nitrite, antioxidative effect in emulsion type sausage to make functional meat products.
First study investigated the effect of roasting temperature (106, 180 and 200℃) and roasting times (10, 20 and 30 min) on proximate compositions, free sugar and amino acids. In proximate compositions, water, crude protein, crude fat and ash contents were 9.74%, 6.55%, 2.59%, and 4.85%, respectively. In free sugar contents, glucose, fructose, sucrose and total sugar contents were 5.42%, 6.45%, 23.16% and 35.03%, respectively. Crude protein and crude fat contents decreased with increase of roasting temperature and roasting times at 160℃. Crude protein content was higher at 180℃ for 30 min condition and at 200℃ for 10 min condition, whereas crude fat content decreased with roasting times. In free sugar content, glucose, fructose and sucrose decreased with roasting temperature, whereas mineral content was not changes by roasting. In amino acid content before roasting, glutamate and aspartate were higher than those of other amino acids. Total amino acid contents decreased with increase of roasting temperature, and isoleucine and lysine content decreased rapidly at 180℃ for 30 min condition. The reduction of amino acid content accelerated with increase of roasting temperature and roasting times however, reduction rate varied among the amino acids. As a result the study, I assume that optimum roasting condition is 160℃ for 10 min, it may be due to the loss of crude protein and crude fat was lower and total free sugar and amino acid content was higher than those of other conditions.
Second study was analyzed the isoflavones and puerarin contents of Peurariae Radix by HPLC. Daidzin content as a isoflavone was higher (4.23g/100g), and followed in order by the genistin (0.13g/100g), diadzein (0.07g/100g) and genistein (0.03g/100g). The ability of residual nitrite reduction of Peurariae Radix extract was greater by decrease of pH and increase of Peurariae Radix extract contents. The ability of residual nitrite reduction of Peurariae Radix extract was highest in pH 1.2 and 100mg/㎖ (98.07%). ALT, AST and MDA as a liver damage index showed higher levels in Cd and Pb treated groups than those of control group. Liver damage index were signicanlty decreased by Peurariae Radix extract. As a results of the study, I assume that Peurariae Radix extract may have ability of residual nitrite reduction and protective effect of liver damage.
Third study investigated the effect of Peurariae Radix extract (roasted at 160℃ for 10 min) addition on quality characteristics and shelf-life in emulsion type sausage during 4 weeks of cold storage period. Emulsion type sausages were divided into 8 treatment groups and added BHA+BHT (T1), 1% Peurariae Radix extract (T2), 2% Peurariae Radix extract (T3), 4% Peurariae Radix (T4), 70ppm nitrite (T5), 1% Peurariae Radix extract with 70ppm nitrite (T6), 2% Peurariae Radix extract with 70ppm nitrite (T7) and 4% Peurariae Radix extract with 70ppm nitrite (T8). L* value of T2 was similar to T5 and a* was the highest in control compared with other treatments during storage. a* value of T1 (added 70 ppm nitrite) was similar to T2 and T5. b* value of control was not significantly different during storage, and b* value increased by addition of Peurariae Radix extract regardless of antioxidant or nitrition addition in control. Addition of Peurariae Radix extract doesn't influence the pH. TBARS value of Peurariae Radix extract added emulsion type sausage was lower than control. This result indicates that Peurariae Radix extract can be reduced lipid oxidation in emulsion type sausage. TBARS value of BHA+BHT treatment group (T1) was similar to Peurariae Radix extract treatment group (T2). Cooking loss increased with storage periods by Peurariae Radix extract. Hardness showed higher value at 2 weeks of storage in all treatment groups, with the exception of a not different in control group, and decreased after 3 weeks of storage. Springiness and cohesiveness were not influenced by Peurariae Radix extract treatment, and gumminess increased by Peurariae Radix extract treatment groups with storage periods. Chewiness increased at the beginning of storage, and decreased thereafter. Color and flavor decreased by Peurariae Radix extract treatment. As a result of the study, I assume that 1% Peurariae Radix extract treatment would be useful to reduce oxidation and residual nitrite in emulsion type sausage Moreover, color of 70ppm nitrite and 1% Peurariae Radix extract treatment group (T6) was not significantly different compared to 70ppm nitrite treatment group, which have anti-oxidant and residual nitrite reduction.
In summary, residual nitrite content can be reduced to 50 ppm, which is considered by meat color. Safe processed meat productions e.g. low additives can be manufactured by using optimum amount of Peurariae Radix extract which is considered by antioxidative effect and reduction of residual nitrite.
This study was conducted to investigate the effect of Peurariae Radix on reduction of residual nitrite and liver protection, and to establish the optimum roasting conditions and quality conditions. This study was also conducted to develop the functional meat products using Peurariae Radix.
First study examined the physicochemical characteristics of Peurariae Radix at different roasting conditions which related with maillard reaction, proximate compositions, amino acids and sugar composition, and established the optimum roasting conditions.
Second study examined the effect of Peurariae Radix on reduction of residual nitrite, antioxidant agents, protection of hepatotoxic.
Third study examined the effect of Peurariae Radix extract addition on reduction of residual nitrite, antioxidative effect in emulsion type sausage to make functional meat products.
First study investigated the effect of roasting temperature (106, 180 and 200℃) and roasting times (10, 20 and 30 min) on proximate compositions, free sugar and amino acids. In proximate compositions, water, crude protein, crude fat and ash contents were 9.74%, 6.55%, 2.59%, and 4.85%, respectively. In free sugar contents, glucose, fructose, sucrose and total sugar contents were 5.42%, 6.45%, 23.16% and 35.03%, respectively. Crude protein and crude fat contents decreased with increase of roasting temperature and roasting times at 160℃. Crude protein content was higher at 180℃ for 30 min condition and at 200℃ for 10 min condition, whereas crude fat content decreased with roasting times. In free sugar content, glucose, fructose and sucrose decreased with roasting temperature, whereas mineral content was not changes by roasting. In amino acid content before roasting, glutamate and aspartate were higher than those of other amino acids. Total amino acid contents decreased with increase of roasting temperature, and isoleucine and lysine content decreased rapidly at 180℃ for 30 min condition. The reduction of amino acid content accelerated with increase of roasting temperature and roasting times however, reduction rate varied among the amino acids. As a result the study, I assume that optimum roasting condition is 160℃ for 10 min, it may be due to the loss of crude protein and crude fat was lower and total free sugar and amino acid content was higher than those of other conditions.
Second study was analyzed the isoflavones and puerarin contents of Peurariae Radix by HPLC. Daidzin content as a isoflavone was higher (4.23g/100g), and followed in order by the genistin (0.13g/100g), diadzein (0.07g/100g) and genistein (0.03g/100g). The ability of residual nitrite reduction of Peurariae Radix extract was greater by decrease of pH and increase of Peurariae Radix extract contents. The ability of residual nitrite reduction of Peurariae Radix extract was highest in pH 1.2 and 100mg/㎖ (98.07%). ALT, AST and MDA as a liver damage index showed higher levels in Cd and Pb treated groups than those of control group. Liver damage index were signicanlty decreased by Peurariae Radix extract. As a results of the study, I assume that Peurariae Radix extract may have ability of residual nitrite reduction and protective effect of liver damage.
Third study investigated the effect of Peurariae Radix extract (roasted at 160℃ for 10 min) addition on quality characteristics and shelf-life in emulsion type sausage during 4 weeks of cold storage period. Emulsion type sausages were divided into 8 treatment groups and added BHA+BHT (T1), 1% Peurariae Radix extract (T2), 2% Peurariae Radix extract (T3), 4% Peurariae Radix (T4), 70ppm nitrite (T5), 1% Peurariae Radix extract with 70ppm nitrite (T6), 2% Peurariae Radix extract with 70ppm nitrite (T7) and 4% Peurariae Radix extract with 70ppm nitrite (T8). L* value of T2 was similar to T5 and a* was the highest in control compared with other treatments during storage. a* value of T1 (added 70 ppm nitrite) was similar to T2 and T5. b* value of control was not significantly different during storage, and b* value increased by addition of Peurariae Radix extract regardless of antioxidant or nitrition addition in control. Addition of Peurariae Radix extract doesn't influence the pH. TBARS value of Peurariae Radix extract added emulsion type sausage was lower than control. This result indicates that Peurariae Radix extract can be reduced lipid oxidation in emulsion type sausage. TBARS value of BHA+BHT treatment group (T1) was similar to Peurariae Radix extract treatment group (T2). Cooking loss increased with storage periods by Peurariae Radix extract. Hardness showed higher value at 2 weeks of storage in all treatment groups, with the exception of a not different in control group, and decreased after 3 weeks of storage. Springiness and cohesiveness were not influenced by Peurariae Radix extract treatment, and gumminess increased by Peurariae Radix extract treatment groups with storage periods. Chewiness increased at the beginning of storage, and decreased thereafter. Color and flavor decreased by Peurariae Radix extract treatment. As a result of the study, I assume that 1% Peurariae Radix extract treatment would be useful to reduce oxidation and residual nitrite in emulsion type sausage Moreover, color of 70ppm nitrite and 1% Peurariae Radix extract treatment group (T6) was not significantly different compared to 70ppm nitrite treatment group, which have anti-oxidant and residual nitrite reduction.
In summary, residual nitrite content can be reduced to 50 ppm, which is considered by meat color. Safe processed meat productions e.g. low additives can be manufactured by using optimum amount of Peurariae Radix extract which is considered by antioxidative effect and reduction of residual nitrite.
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