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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 331 - 338 (8page)
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초록· 키워드
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The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat. Key words: ground pork meat, noni powder, physicochemical properties, antioxidant activities
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참고문헌 (42)
참고문헌 신청
Abdel-Naeem HHS / 2016 / Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain / Meat Sci 118:52~60
Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Sci 116:253~259
Assi RA / 2017 / Morinda citrifolia(noni) : A comprehensive review on its industrial uses, pharmacological activities, and clinical trials / Arabian J Chem 10:691~707
Banerjee R / 2012 / Antioxidant effects of broccoli powder extract in goat meat nuggets / Meat Sci 91:179~184
Barbut S / 2016 / Potential use of organogels to replace animal fat in comminuted meat products / Meat Sci 122:155~162
Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Sci 116:253~259
Assi RA / 2017 / Morinda citrifolia(noni) : A comprehensive review on its industrial uses, pharmacological activities, and clinical trials / Arabian J Chem 10:691~707
Banerjee R / 2012 / Antioxidant effects of broccoli powder extract in goat meat nuggets / Meat Sci 91:179~184
Barbut S / 2016 / Potential use of organogels to replace animal fat in comminuted meat products / Meat Sci 122:155~162
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