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pp.331-338
The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.
서 론
재료 및 방법
1. 실험재료
2. 분쇄 돈육 제조
3. 일반성분 측정
4. 보수력, 수율, 수분보유율 및 지방보유율 측정
5. 기계적 조직감 측정
6. 색도 측정
7. pH 측정
8. TBARS 측정
9. DPPH 라디칼 소거활성 측정
10. 통계처리
결과 및 고찰
1. 분쇄돈육의 일반성분 함량
2. 분쇄돈육의 가열전후 특성
3. 분쇄돈육의 기계적 조직감
4. 분쇄돈육의 표면색도
5. 분쇄돈육의 pH
6. 분쇄돈육의 항산화 활성
요약 및 결론
References
