The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE a* and b* values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE L* values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2–T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

서 론
 재료 및 방법
  실험재료
  천연 항산화 소재 추출물 제조 및 실험 방법
  DPPH radical 소거활성
  Superoxide anion radical 소거능
  Nitrite scavenging 소거능
  총 폴리페놀 함량
  백내장의 pH 및 색도측정
  백내장의 휘발성 염기태 질소함량(volatile basic nitrogen, VBN) 측정
  백내장의 지방산패도(thiobarbituric acid reactive substances, TBARS) 측정
  백내장의 일반 세균수 측정
  백내장의 대장균군 및 대장균 수 측정
  통계처리
 결과 및 고찰
  항산화 소재의 추출수율
  항산화 소재의 항산화 활성 측정 및 총 폴리페놀 함량
  항산화소재 첨가에 따른 백내장의 색도 변화
  항산화소재 첨가에 따른 백내장의 pH, VBN 및 TBA 변화
  항산화소재 첨가에 따른 백내장의 미생물학적 변화
 요 약
 감사의 글
 References

• Ye-Jin Han(Food Processing Research Center, Korea Food Research Institute) | 한예진
• Su-Kyung Ku(Food Processing Research Center, Korea Food Research Institute) | 구수경
• Tae-Kyung Kim(Food Processing Research Center, Korea Food Research Institute) | 김태경
• Jung-Min Sung(Food Processing Research Center, Korea Food Research Institute) | 성정민
• Young-Boong Kim(Food Processing Research Center, Korea Food Research Institute) | 김영붕
• Yun-Sang Choi(Food Processing Research Center, Korea Food Research Institute) | 최윤상 Corresponding author