Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

Meat Science

Volumn 89, Issue 4, 2011, Pages 405-411

  Lee, Mi Ai ^a   Choi, Ji Hun ^b   Choi, Yun Sang ^b   Kim, Hack Youn ^b   Kim, Hyun Wook ^b   Hwang, Ko Eun ^b   Chung, Hae Kyung ^c   Kim, Cheon Jei ^b  

^a World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

^b Konkuk University   (South Korea)

^c Hoseo University   (South Korea)

Author keywords

Antioxidant; Cooked pork meat; Kimchi; Lipid oxidation; TBARS values

Indexed keywords

ANTIOXIDANT; KIMCHI; LIPID OXIDATION; PORK MEAT; TBARS VALUES;

AGENTS; EXTRACTION; KETONES; ORGANIC ACIDS; OXIDATION; PHENOLS;

MEATS;

ALDEHYDE; ANTIOXIDANT; ASCORBIC ACID; BUTYLCRESOL; FLAVONOID; N HEXANAL; N-HEXANAL; PHENOL DERIVATIVE; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; COMPARATIVE STUDY; COOKING; DRUG EFFECT; FERMENTATION; FOOD STORAGE; FREEZING; LIPID METABOLISM; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SWINE;

ALDEHYDES; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; BUTYLATED HYDROXYTOLUENE; COOKING; FERMENTATION; FLAVONOIDS; FOOD STORAGE; LIPID METABOLISM; MEAT PRODUCTS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; REFRIGERATION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 80051837657     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.004     Document Type: Article

References (59)

1. Ahn J., Grun I.U., Fernando L.N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science 2002, 67(4):1364-1369.
2. Amarowicz R., Pegg R.B., Rahimi-Moghaddam P., Barl B., Weil J.A. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry 2004, 84(4):551-562.
3. Ang C.Y.W., Lyon B.G. Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods. Journal of Food Science 1990, 55(3):644-648.
4. Bors W., Heller W., Michel C., Saran M. Flavonoids as antioxidants: Determination of radical-scavenging efficiencies. Methods in Enzymology 1990, 186(2):343-355.
5. Bors W., Michel C., Stettmaier K. Antioxidant effects of flavonoids. Biofactors 1997, 6:399-402.
6. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluated antioxidant activity. LWT-Food Science and Technology 1995, 28(1):25-30.
7. Branen A.L. Toxicology and biochemistry of butylatedhydroxyl anisole and butylatedhydroxyltoluene. Journal of the American Oil Chemists Society 1975, 52(1):59-63.
8. Brannan R.G. Effect of grape seed extract on physicochemical properties ofground, salted chicken thigh meat during refrigerated storage at different relative humidity levels. Food Chemistry 2008, 73(1):36-38.
9. Bunea A., Andjelkovic M., Socaciu C., Bobis O., Neacsu M., Verhe R., et al. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinaciaoleracea L.). Food Chemistry 2008, 108(2):649-656.
10. Chang L.W., Yen W.J., Huang S.C., Duh P.D. Antioxidant activity of sesame coat. Food Chemistry 2002, 78(3):347-354.
11. Chang S.T., Wu J.H., Wang S.Y., Kang P.L., Yang N.S., Shyur L.F. Antioxidant activity of extracts from acacia confuse bark and heartwood. Journal of Agricultural and Food Chemistry 2001, 49(7):3420-3424.
12. Dupuy H.P., Bailey M.E., St.Angelo A.J., Legendre M.G., Vercelotti J.R. Instrumental analysis of volatiles related to warmed-over flavor of cooked meat. Warmed-over flavor of meat 1987, 165-191. Fl/l Academic Press, Orlando. A.J. St. Angelo, M.E. Bailey (Eds.).
13. Fernandez-Gines J.M., Fernandez-Lopez J., Sayas-Barbera E., Perez-Alvarez J.A. Meat products as functional foods: A review. Journal of Food Science 2005, 70(1):37-43.
14. Fernandez-Lopez J., Sevilla L., Sayas-Barbera M.E., Navarro C., Marin F., Perez-Alvarez J.A. Evaluation of the antioxidant potential hyssop (Hyssopus officinalis L.) and rosemary (Rosmarinus officinalis L.) extract in cooked pork meat. Journal of Food Science 2003, 68(2):660-664.
15. Fernandez J., Perez-Alvarez J.A., Fernandez-Lopez J.A. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry 1997, 59(3):345-353.
16. Formanek Z., Kerry J.P., Higgins F.M., Buckley D.J., Morrisey P.A., Farkas J. Addition of synthetic and natural antioxidants to α-tocopherol acetate supplemented beef patties: Effects of antioxidant and packaging on lipid oxidation. Meat Science 2001, 58(2):337-341.
17. Frankel E.N. Antioxidants in lipid foods and their impact on food quality. Food Chemistry 1996, 57(1):51-55.
18. Frankel E.N., Hu M.L., Tappel A.L. Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples. Lipids 1989, 24:976-981.
19. Georgantelis D., Ambrosiadis I., Katikou P., Blekas G., Georgakis S.A. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Science 2007, 76(1):172-181.
20. Gray J.I., Gomaa E.A., Buckley D.J. Oxidative quality and shelf-life of meats. MeatScience 1996, 43(1):S111-S123.
21. Halliwell B., Gutteridge J.M.C. Oxygen toxicology, oxygen radicals, transition metals and disease. The Biochemical Journal 1984, 219(1):1-4.
22. He Y., Shahidi F. Antioxidant activity of green tea and its catechins in a fish meat model system. Journal of Agricultural and Food Science 1997, 45(11):4262-4266.
23. Hernandez E., Ponce-Alquicira E., Jaramillo-Flores M.E., Guerrero Legarreta I. Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Science 2009, 81(2):410-417.
24. Hwang J.H., Song Y.O., Cheigh H.S. Fermentation characteristics and antioxidative effect of red mustard leaf kimchi. Journal of The Korean Society of Food Science and Nutrition 2000, 29(6):1009-1014.
25. Ismail A., Marjan Z.M., Foong C.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry 2004, 87(4):581-586.
26. Isono R., Yomokazu T., Esumi K. Preparation of Au-Tio2 nano-composites and their catalytic activity for DPPH radical scavenging reaction. Journal of Colloid and Interface Science 2005, 288(2):177-183.
27. Juntachote T., Berghofer E., Siebenhandl S., Bauer F. The antioxidative properties of holy basil and galangal in cooked ground pork. Meat Science 2006, 72(3):446-456.
28. Juntachote T., Berghofer E., Siebenhandl S., Bauer F. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Science and Technology 2007, 40(2):324-330.
29. Kerler J., Grosch W. Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef. Journal of Food Science 1996, 61(6):1271-1274.
30. Kim M.R., Lee K.J., Kim H.Y., Kim J.H., Kim Y.B., Sok D.E. Effect of various kimchi extracts on the hepatic glutathione S-transferase activity of mice. Food Research International 1999, 31(5):389-394.
31. Kusznierewicz B., Smiechowska A., Bartoszek A., Namiesnik J. The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chemistry 2008, 108(3):853-861.
32. Larrauri J.A., Ruperez P., Calixto F.S. Antioxidant activity of winepomace. American Journal of Enology and Viticulture 1996, 47(4):369-372.
33. Lee M.A., Choi J.H., Choi Y.S., Han D.J., Kim H.Y., Shim S.Y., et al. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Science 2010, 84(3):498-504.
34. Lee Y.O., Park K.Y., Cheigh H.S. Antioxidative effect of kimchi with various fermentation period on the lipid oxidation of cooked ground meat. The Korean Society of Food Science and Nutrition 1996, 25(2):261-266.
35. Mielnik M.B., Aaby K., Skrede G. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Science 2003, 65(3):1147-1155.
36. Miller D.D. Mineral. Food chemistry 1996, 618-649. Marcel Deckker, New York. O.R. Fennema (Ed.).
37. Morrissey P.A., Joe Buckley D., Galvin K. Vitamin E and oxidative stability of pork and poultry. Antioxidants in muscle foods 2000, 263-287. Wiley & Sons, Inc, New York, USA. E.A. Decker, C. Faustman, C.J. Lopez-Bote (Eds.).
38. Morrissey P.A., Sheehy P.J.A., Galvin K., Kerry J.P., Buckley D.J. Lipid stability in meat and meat products. Meat Science 1998, 49(1):S73-S86.
39. Naveena B.M., Sen A.R., Vaithiyanathan S., Babji Y., Kondaiah N. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science 2008, 80(4):1304-1308.
40. Negi P.S., Jayaprakasha G.K. Antioxidant and antibacterial activities of Punica granatum peel extracts. Journal of Food Science 2003, 68(4):1473-1477.
41. Ozsoy N., Can A., Yanardag R., Akey A. Antioxidant activity of Smilax excelsa L. leaf extracts. Food Chemistry 2008, 110(3):571-583.
42. Park S.Y., Yoo S.S., Shim J.H., Chin K.B. Physicochemical properties, antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage. Journal of Food Science 2008, 73(8):C577-C584.
43. Ramarathnam N., Osawa T., Ochi H., Kawakishi S. The contribution of plant food antioxidants to human health. Trends in Food Science and Technology 1995, 6(3):75-82.
44. Rojas M.C., Brewer M.S. Effect of natural antioxidants on oxidative stability of frozen vacuum packaged beef and pork. Journal of Food Quality 2008, 31(1):173-185.
45. Sakanaka S., Tachibana Y., Okada Y. Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha). Food Chemistry 2005, 89(4):569-575.
46. SAS SAS user's guide: basic statistical analysis 2001, SAS Inst, Cary, N.C.
47. Shahidi F., Wanasundara P.K.J.P.D. Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 1992, 32(1):67-103.
48. Shahidi F., Pegg R. Hexanal as an indicator of meat flavor deterioration. Food Lipids 1994, 1:177-186.
49. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International 1994, 77(2):421-424.
50. Sim K.H., Han Y.S. Effect of red pepper seed on kimchi antioxidant activity during fermentation. Food Science and Biotechnology 2008, 17(2):295-301.
51. Sun Y.P., Chou C.C., Yu R.C. Antioxidant activity of lactic-fermented Chinese cabbage. Food Chemistry 2009, 115(3):912-917.
52. Teets A.S., Were L.M. Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Science 2008, 80(4):1326-1332.
53. Trindade R.A., Mancini-Filho J., Villavicencio A.L.C.H. Natural antioxidants protecting irradiated beef burgers from lipid oxidation. LWT-Food Science and Technology 2010, 43(1):98-104.
54. Trout G.R., Dale S. Prevention of warmed-over flavor in cooked beef: Effect of phosphate type, phosphate concentration, a lemon juice-phosphate blend, and beef extract. Journal of Agricultural and Food Chemistry 1990, 38(3):665-669.
55. Undeland I., Harrod M., Lingner H. Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupeaharengus). Food Chemistry 1998, 61(3):355-365.
56. Wanasundara U.N., Shahidi F. Antioxidant and prooxidant activity of green extracts in marine oils. Food Chemistry 1998, 63(2):335-342.
57. Witte V.C., Krause G.F., Bailey M.E. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. Journal of Food Science 1970, 35(5):582-585.
58. Woo S.M., Jeong Y.J. Effect of germinated brown rice concentrate on free amino acid levels and antioxidant and nitrite scavenging activity in kimchi. Food Science and Biotechnology 2006, 15(3):351-356.
59. Yen G.C., Chung D.Y. Antioxidant effects of extracts from Cassia tora L. prepared under different degrees of roasting on the oxidative damage to biomolecules. Journal of Agricultural and Food Chemistry 1999, 47(4):1326-1332.