지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.10
- 수록면
- 753 - 758 (6page)
이용수
초록· 키워드
오류제보하기
This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage (4℃) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and
10 ppm of FeCl₃ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (β-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.
10 ppm of FeCl₃ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (β-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (31)
참고문헌 신청
1. [학술지(정기간행물)] - / 1994 / Oxidation of Edible Oil : 282 ~ 311
2. [학술지(정기간행물)] - / 2001 / Natural resources and functional meat products 6 : 46 ~ 53
3. [학술지(정기간행물)] - / 1998 / Effects of natural antioxidants on lipid oxidation of ground pork 30 : 794 ~ 802
4. [학술지(정기간행물)] - / 1990 / Lipid oxidation in muscle food : 295 ~ 314
5. [학술지(정기간행물)] - / 1977 / Warmed-off flavour in meat : 1 ~ 74
2. [학술지(정기간행물)] - / 2001 / Natural resources and functional meat products 6 : 46 ~ 53
3. [학술지(정기간행물)] - / 1998 / Effects of natural antioxidants on lipid oxidation of ground pork 30 : 794 ~ 802
4. [학술지(정기간행물)] - / 1990 / Lipid oxidation in muscle food : 295 ~ 314
5. [학술지(정기간행물)] - / 1977 / Warmed-off flavour in meat : 1 ~ 74
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UCI(KEPA) : I410-ECN-0101-2013-573-001011180