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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.24 no.3, 2011년, pp.422 - 433
김병숙 (전북과학대학 호텔조리영양계열 식품영양) , 이영은 (원광대학교 생활과학부 식품영양학.생활자원개발연구소)
The objective of this study was to evaluate their effects as the meat antioxidant and on the antioxidant enzymes like superoxide dismutase(SOD) and catalase during the refrigeration storage of ground beef, respectively. Ground beef loin was treated by three natural antioxidants(pycnogenol, catechin,...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
식육제품에서 산패의 정의는? | 식육제품을 포함한 지질 성분의 저장 및 가공 중에 발생되는 산패는 “비정상적인 냄새와 맛을 갖게 되는 상태”로 오랫동안 정의되어 왔다. 산패의 원인은 지질 성분이 주변의 특유한 냄새나 맛을 가진 성분을 흡수하거나, 그로 인한 오염, 식용유지나 지방질 성분의 가수분해 및 자동 산화에 의해 발생되는 것으로 알려져 있다(Forss DA 1969; 김동훈 1994). | |
항산화효소로서 Catalase의 작용은? | Catalase는 Loew O(1901)에 의해 발견된 항산화효소로서, 과산화수소를 H2O와 O2로 변화시키는 작용을 하며, peroxidase는 환원제의 도움을 받아 과산화수소를 H2O로 전환시키는 작용을 한다(Fridovich I 1986). 이와 같은 항산화효소의 생물체 내에서의 항산화 작용 및 효과에 관하여 많이 알려져 있는 반면, 식품과 관련된 보고는 SOD의 유사활성검색(Park 등 1995; Kim & Son 1996; Hong 등 1998) 외에 거의 없으며, catalase의 활성에 대하여는 전무한 상태이다. | |
지질 과산화의 요인을 조절함으로써 과산화를 방지하는 방법에는 어떤 것이 있는가? | 지질의 과산화는 온도, 광선, 산소, 금속 및 수분과 같은 여러 개시인자에 기본적으로 의존하므로, 이들 제 요인을 조절함으로써 일차적으로 지질 과산화 방지를 고려해 볼 수 있다(Coulter BR 1988; Schuler P 1990). 즉, 금속이온이나 기타 내적 인자를 제거하는 방법(Minotti & Aust 1987), 저장온도를 낮추고 자외선을 비롯한 광선을 가능한 차단하는 등 외적인자를 최소화하는 방법(Scott D 1958), 저장 및 가공 중 산소를 가능한 제거하고 적절한 포장용기를 사용하는 방법(Scott D 1958) 등이다. 그러나 산화에 대한 완벽하고 근본적인 항산화 기술 및 과산화반응의 조절은 사실상 거의 불가능하며, 현재까지는 금속제거제나 각종 항산화제 등에 의존하고 있다(Privett & Blank 1962; Houlihan & Ho 1985). |
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