The current study was carried out to investigate the effect of addition of Rhus veniciflua Stokes oil (RVSO) and black garlic extract (BGE) on the lipid oxidation in Hanwoo (Korean cattle) beef model systems. The RVSO at 0.2% inhibited the TBARS (2-thiobarbituric acid reactive substances) formation when tested in liposome model system. The antioxidant effect of RVSO was further found to be similar to 0.2% butylated hydroxy toluene (BHT) and 0.01% vitamin E. On the other hand, BGE at 0.1% also showed the inhibition of TBARS formation in 4% NaCl-added Hanwoo beef patty and found to have slightly lower (p<0.05) effect than 0.1% vitamin E but higher (p<0.05) effect than 0.1% BHT. Results of this study indicated that both RVSO and BGE possess strong antioxidant effects and help to increase the oxidative stability in Hanwoo beef products.

ABSTRACT   Ι. 서론   Ⅱ. 재료 및 방법    1. 실험 1: 옻나무 기름의 첨가에 따른 한우육 liposome model system의 지방산화 억제    2. 실험 2: 흑마늘 추출물의 첨가에 따른 소금 첨가 한우육 패티의 지방산화 억제    3. 통계분석   Ⅲ. 결과 및 고찰    1. 실험 1: 옻나무 기름의 첨가에 따른 한우육 liposome model system의 지방산화 억제    2. 실험 2: 흑마늘 추출물의 첨가에 따른 소금 첨가 한우육 패티의 지방산화 억제   Ⅳ. 요약   사사   Ⅴ. 인용문헌

• 강선문(농촌진흥청 국립축산과학원) | Sun Moon Kang
• 무흘리신(강원대학교 동물식품응용과학과) | Muhlisin
• 이성기(강원대학교 동물식품응용과학과) | Sung Ki Lee Corresponding Author