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Effect of Immersion in Rhus verniciflua Stokes Extract on the Total Reducing Ability, Protein Oxidation and Myoglobin Oxidation of Hanwoo Beef Steak Stored with Modified-atmosphere Packaging

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% O2+20% CO2+5% N2) and low oxygen-MAP (LOMAP, 0% O2+20% CO2+80% N2) at 4℃ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE Ho value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE L*, a*, and C* values. HOMAP maintained a lower TRA, MetMb concentration, and CIE H° value but had higher R630-R580 and CIE L*, a*, and C* values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

저자
  • 강선문(농촌진흥청 국립축산과학원) | Sun Moon Kang
  • 송영한(강원대학교 동물생명시스템학과) | Young Han Song
  • 정천순(강원대학교 원예학과) | Cheon Soon Jeong
  • 조수현(농촌진흥청 국립축산과학원) | Soohyun Cho
  • 박범영(농촌진흥청 국립축산과학원) | Beomyoung Park
  • 정석근(농촌진흥청 국립축산과학원) | Seokgeun Jung
  • 이성기(강원대학교 동물식품응용과학과) | Sung Ki Lee Corresponding author