인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
Yerba mate, traditionally consumed as a tea, is recognized for its antioxidant, anti-diabetic, and anti-inflammatory activities. Mate tea residue is expected to be a functional material because of the retention of significant components after tea extraction. This study assessed the antioxidant activities of mate tea residue extracts (MTR) and the possibility of manufacturing sausage using chicken marinated with MTR. The antioxidant capacity of MTR was confirmed by examining total polyphenol and flavonoid contents, DPPH and ABTS radical scavenging activities, SOD-like activity, and reducing power. Antioxidant activities, including the total polyphenol contents, radical scavenging activities, and the reducing power of chicken marinated with MTR, increased until four hours of marination, but the radical scavenging activities decreased after the marination of eight hours. The cooking yield and colors of the sausages using chicken marinated with MTR had no significant difference in marinating times. The pH of marinated chicken decreased, but the sugar content and salinity increased as the marination time increased. The hardness, gumminess, and chewiness of the sausages also increased. Conclusively, MTR have excellent antioxidant effects and can be used to improve the physiological activity of chicken meat without reducing the quality through marination.
본문·목차
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