The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.
The efficacy of varying concentration of mustard leaf kimchi ethanolic extracts (MK) in retarding oxidative rancidity was tested with raw ground pork. Freshly ground pork meat was assigned to one of the following five treatments: control (no antioxidants); AC-0.02 (0.02% ascorbic acid); MK-0.05, 0.1, and 0.2 (0.05%, 0.1% and 0.2% MK, respectively). The pH of the samples decreased and the TBARS values and free fatty acids (%) increased considerably (P<0.05) during storage. The total bacterial count was lower in MK-0.1 and MK-0.2 than the control during storage. The internal L* value and a* value decreased (P<0.05) with the addition of MK. The internal b* value of MK treatments were higher (P<0.05) than that for the control and increased incrementally with MK concentration. The TBARS values and free fatty acids (%) of MK-0.02 was lowest among the treatments. The peroxide value of the control increased until 7 days and reached the maximum value at a certain storage time and decreased thereafter. In the other treatments it increased. All treatments had lower concentration of conjugated dienes (P<0.05) compared to the control sample, after the first day. Mustard leaf kimchi ethanolic extracts exhibited a protective effect against lipid oxidation in raw ground pork.
Lee
Mi-Ai
MA
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
Choi
Ji-Hun
JH
Choi
Yun-Sang
YS
Han
Doo-Jeong
DJ
Kim
Hack-Youn
HY
Shim
So-Yeon
SY
Chung
Hae-Kyung
HK
Kim
Cheon-Jei
CJ
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000494:pharmacology; D015169:Colony Count, Microbial; D003116:Color; D005230:Fatty Acids, Nonesterified / Q000032:analysis*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat / Q000382:microbiology; D009149:Mustard Plant / Q000382:microbiology; D010936:Plant Extracts / Q000494:pharmacology*; D018515:Plant Leaves / Q000382:microbiology; D012034:Refrigeration; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances
D000975:Antioxidants; D005230:Fatty Acids, Nonesterified; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D001205:Ascorbic Acid