Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Park, S Y ^a   Yoo, S S ^b   Shim, J H ^a   Chin, K B ^a  

^a Chonnam National University   (South Korea)

^b Sejong University   (South Korea)

Author keywords

Antioxidant and antimicrobial activities; Garlic and onion powder; Oxidative products; Physicochemical properties; Pork belly and loin

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; ASCORBIC ACID; FATTY ACID;

ARTICLE; CHEMISTRY; COLD; COMPARATIVE STUDY; DRUG EFFECT; ENTEROBACTERIACEAE; FOOD PRESERVATION; GARLIC; GROWTH, DEVELOPMENT AND AGING; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; ONION; PH; PHYSICAL CHEMISTRY; VOLATILIZATION;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; ASCORBIC ACID; COLD TEMPERATURE; ENTEROBACTERIACEAE; FATTY ACIDS; FOOD PRESERVATION; GARLIC; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; ONIONS; PHYSICOCHEMICAL PHENOMENA; VOLATILIZATION;

ALLIUM CEPA; ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE;

EID: 53549106598     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00896.x     Document Type: Article

References (42)

1. Aguirrezabal MM, Mateo J, Dominguez MC, Zumalacarregui JM. 2000. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci 54 : 77 81.
2. [AOAC] Assoc. of Official Analytical Chemists. 1995. Official method of analysis. 15th ed. Washington, D.C. : AOAC.
3. AOCS. 1987. Official and tentative methods of the American Oil Chemists' Society Am Oil Chem Soc, BS 684 : 1.5.
4. Arnault I, Auger J. 2006. Seleno-compounds in garlic and onion. J Chromatogr A 1112 : 23 30.
5. Benkeblia N. 2004. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT-Food Sci Technol 37 : 263 8.
6. Beltran E, Pla R, Yuste J, Mor-Mur M. 2003. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci 64 : 19 25.
7. Branen AL. 1975. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J Am Oil Chem Soc 52 : 59 63.
8. Calvo-Gomez O, Morales-Lopez J, Lopez MG. 2004. Solid-phase microextraction-gas chromatographic-mass spectrometric analysis of garlic oil obtained by hydrodistillation. J Chromatogr A 1036 : 91 3.
9. Corzo-Martinez M, Corzo N, Villamiel M. 2007. Biological properties of onions and garlic. Trends Food Sci & Technol 18 : 609 25.
10. Fista GA, Bloukas JG, Siomos AS. 2004. Effect of leek and onion on processing and quality characteristics of Greek traditional sausages. Meat Sci 68 : 163 72.
11. Folch J, Lees M, Stanley GHS. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226 : 497 509.
12. Hansen E, Lauridsen L, Skibsted LH, Moawad RK, Andersen ML. 2004. Oxidative stability of frozen pork patties: effect of fluctuating temperature on lipid oxidation. Meat Sci 68 : 185 91.
13. Heath HB, Reineccius G. 1986. Isolation of food flavours. In : Health HB, Reineccius G, editors. Flavor chemistry and technology, AVI, New York : AVI. 6 p.
14. Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. 2004. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci 66 : 771 5.
15. Iqbal S, Bhanger MI. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem 100 : 246 54.
16. Kim IS, Min JS, Lee M. 1998. Comparison of TBA, VBN, fatty acids composition, and sensory characteristics of the imported and domestic frozen pork bellies. Korean J Anim Sci 40 : 507 16.
17. Kim KW, Thomas RL. 2007. Antioxidative activity of chitosans with varying molecular weights. Food Chem 101 : 308 13.
18. Lanzotti V. 2006. The analysis of onion and garlic. J Chromatogr A 1112 : 3 22.
19. Lawson LD. 1996. Garlic: a review of its medicinal effects and indicated active compounds. In : Lawson LD, Bauer R. editors. Washington, D.C. : ASC Press. p 176 209.
20. Lea CH. 1952. Methods for determining peroxide in lipids. J Sci Food Agric 3 : 586 94.
21. Liyana-Pathirana CM, Shahidi F, Alasalvar C. 2006. Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice. Food Chem 99 : 121 8.
22. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci 57 : 45 52.
23. Min B, Ahn DU. 2005. Mechanism of lipid peroxidation in meat and meat products - a review. Food Sci Biotechnol 14 : 152 63.
24. Morcuende D, Estevez M, Ruiz J, Cava R. 2003. Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. Meat Sci 65 : 1157 64.
25. Nuutila AM, Puupponen-Pimia R, Aarni M, Oksman-Caldentey KM. 2003. Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem 81 : 485 93.
26. Park SY, Kim YJ, Lee HC, Yoo SS, Shim JH, Chin KB. 2008. Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 °C). J Food Sci 73 : C127 34.
27. Pietrasik Z, Dhanda JS, Shand PJ, Pegg RB. 2006. Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks. J Food Sci 71 : S110 8.
28. Prasad MM, Seenayya G. 2000. Effect of spices on the growth of red halophilic cocci isolated from salt cured fish and solar salt. Food Res Int 33 : 793 8.
29. Rey AI, Hopia A, Kivikari R, Kahkonen M. 2005. Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris "Vulgaris") or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties. LWT-Food Sci Technol 38 : 363 70.
30. Riznar K, Celan S, Knez Z, Skerget M, Bauman D, Glaser R. 2006. Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters. J Food Sci 71 : C425 9.
31. Sallam KI, Ishioroshi M, Samejima K. 2004. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Sci Technol 37 : 849 55.
32. Sanches-Silva A, Rodriguez-Bernaldo de Quiros A, Lopez-Hernandez J, Paseiro-Losada P. 2004. Determination of hexanal as indicator of the lipid oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography. J Chromatogr A 1046 : 75 81.
33. Shin DB, Seog HM, Kim JH, Lee YC. 1999. Flavor composition of garlic from different area. Korean J Food Sci Technol 31 : 293 300.
34. Sun YM, Ockerman HW, Marriott NG. 2000. Garlic in Chinese sausage. J Muscle Foods 11 : 35 43.
35. Tang X, Cronin DA. 2007. The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage. Food Chem 100 : 712 8.
36. Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35 : 582 5.
37. Wong PYY, Kitts DD. 2006. Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chem 97 : 505 15.
38. Xie W, Xu P, Liu Q. 2001. Antioxidant activity of water-soluble chitosan derivatives. Bioorg Med Chem Lett 11 : 1699 701.
39. Yin MC, Cheng WS. 2003. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Sci 63 : 23 8.
40. Yin MC, Hawng SW, Chan KC. 2002. Nonenzymatic antioxidant activity of four organosulfur compounds derived from garlic. J Agric Food Chem 50 : 6143 7.
41. Yoo SS, Kook SH, Park SY, Shim JH, Chin KB. 2005. Evaluation of curing and flavor ingredients, and different cooking methods on the product quality and flavor compounds of low-fat sausages. Food Sci Biotechnol 14 : 634 8.
42. Yu TH, Wu CM, Liou YC. 1989. Effects of pH adjustment and subsequent heat treatment on the formation of volatile compounds of garlic. J Food Sci 54 : 632 5.