Effects of irradiated phytic acid on antioxidation and color stability in meat models.
Lipid oxidation and color stability of meats treated with irradiated phytic acid were investigated during storage for 2 weeks at 4 degrees C. The phytic acid in deionized distilled water (DDW) was degraded by irradiation at 10 and 20 kGy, and the irradiated phytic acid showed a strong antiradical activity. For measuring the antioxidant effects of irradiated phytic acid in food models, beef and pork were prepared with DDW (control), irradiated (10 and 20 kGy) or non-irradiated phytic acid, and ascorbic acid as a model system. Irradiated phytic acid significantly inhibited the lipid oxidation in meats compared to the control and ascorbic acid treated samples during storage (P < 0.05). The redness of the meats treated with phytic acid had a higher value than did the control and ascorbic acid treated samples, but a significant difference was not observed in the samples treated with phytic acid regardless of irradiation treatment. Irradiated phytic acid was also effective in inhibiting the loss of heme iron and metmyoglobin formation during storage. Results indicated that irradiation might be helpful for improving the antioxidant activity of phytic acid in meats.
Park
Hee-Ra
HR
School of Life Sciences and Biotechnology, Korea University, Seoul 136-071, South Korea.
Ahn
Hyun-Joo
HJ
Kim
Jae-Hyun
JH
Yook
Hong-Sun
HS
Kim
Sung
S
Lee
Cherl-Ho
CH
Byun
Myung-Woo
MW
D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000494:pharmacology; D003116:Color; D005720:Gamma Rays; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat / Q000032:analysis*; D010833:Phytic Acid / Q000494:pharmacology* / Q000528:radiation effects*
D000975:Antioxidants; D010833:Phytic Acid; D001205:Ascorbic Acid