Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute.
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.
Department of Food Science and Nutrition, Dong-A University, Busan 604-714, Korea ; House for Natural Life, Gyeongnam 626-831, Korea.
Hyeun Sung
HS
Song
Department of Food Science and Nutrition, Dong-A University, Busan 604-714, Korea.
Jun Kyu
JK
Bae
Department of Food Science and Nutrition, Dong-A University, Busan 604-714, Korea.
Inshik
I
Park
DPPH radical scavenging activity; heating; meat substitute; polyphenols