Kim, Hyoun Wook
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Jeong, Jin Young
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Seol, Kuk-Hwan
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Seong, Pil-Nam
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
,
Ham, Jun-Sang
(Animal Products Utilization Division, National Institute of Animal Science, RDA)
Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated int...
Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.
Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.
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제안 방법
assay. We prepared edible films with procyani- dins at 0%, 0.1%, 0.3%, 1%, and 5% (w/w). In prelimi- nary work, we found that procyanidins at 0.
대상 데이터
05 were considered statistically significant. All of the experiments were performed in triplicate or quadruplicate, with repli- cates.
데이터처리
(SDs). Differences among samples in terms of pro- cyanidin level or number of storage days were evaluated using a Tukey’s multiple comparison within SAS soft- ware (SAS Institute, USA). P values less than 0.
이론/모형
Meat freshness (VBN level) was measured using the Conway microdiffusion method (Conway, 1950). Pork loin (5 g) was homogenized at 14, 000 rpm in 45 mL distilled water for 1 min and filtered through No.
Procyanidin concentrations were determined using the 2, 2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid; ABTS) assay. We prepared edible films with procyani- dins at 0%, 0.
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