[논문]Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage

Park, Sung Yong; Chin, Koo Bok

doi:10.5851/kosfa.2014.34.5.638

Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.34 no.5, 2014년, pp.638 - 646

Park, Sung Yong (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) , Chin, Koo Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)

Abstract ▼ AI-Helper

The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at $4^{\circ}C$. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls.

주제어

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문제 정의

, 1999; Lau, 2001). Therefore, the objective of this study was to evaluate the potential possibility of using fresh garlic as an agent to control the lipid peroxidation and microbial growth in actual meat products.

제안 방법

The hunter colour values of the fresh pork patties manufactured with different levels of fresh garlic were measured to estimate the effects of garlic on the colour of the pork patties. The lightness (L) of the pork patties was not affected by any of the treatments, whereas the redness (a) and yellowness (b) of patties with garlic were lower (p< 0.

데이터처리

The experiment was replicated 3 times, and the data were analyzed using two-way analysis of variance (ANOVA) in SPSS 14.0 software for Windows. The treatments variables (control, reference (BHT 0.

이론/모형

TBARS values were measured using the procedure of Witte et al. (1970). Pork patties (20 g) were homogenized with 50 mL of 20% trichloroacetic acid (in 2 M phosphoric acid) at 10,000 g for 2 min using a homogenizer (AM-3, Ace Homogenizer, Nissei, Japan).

성능/효과

8% of fresh garlic showed antimicrobial activities in pork patties. This study suggest that antioxidative activities of garlic might depend on the type and level of an added garlic, and fresh garlic will be useful as a natural antimicrobial agent with additional antioxidants which can inhibit prooxidative activities of fresh garlic, in meat products.

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