Mi-Ra Yang

Antioxidant Activities of Hot Water Extracts from Various Spices

Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33%) whereas mace (7.64%) gave the lowest. The DPPH radical scavenging ability of the spice extracts can be ranked against ascorbic acid in the order ascorbic acid > clove > thyme > rosemary > savory > oregano. The values for superoxide anion radical scavenging activities were in the order of marjoram > rosemary > oregano > cumin > savory > basil > thyme > fennel > coriander > ascorbic acid. When compared to ascorbic acid (48.72%), the hydroxyl radical scavenging activities of turmeric and mace were found to be higher (p < 0.001). Clove had the highest total phenolic content (108.28 μg catechin equivalent (CE)/g). The total flavonoid content of the spices varied from 324.08 μg quercetin equivalent (QE)/g for thyme to 3.38 μg QE/g for coriander. Our results indicate that hot water extract of several spices had a high antioxidant activity which is partly due to the phenolic and flavonoid compounds. This provides basic data, having implications for further development of processed food products.

Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 μg/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness (L*), but higher (p<0.05) values for redness (a*) and yellowness (b*) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea

Herbs and spices not only variety and racy flavour to Korean foods, they also are the richest source for antioxidant power. The present study evaluates the radical scavenging-linked antioxidant activities of hot water extracts from commonly used herbs and spices in Korea. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide anion scavenging activities of bay extract were 39.5% and 22.1%, respectively. The hydroxyl radical scavenging activity was in order of dill (50.0%) > bay (31.3%) > garlic (27.9%) > white pepper and black pepper (15.1–15.3%) > onion (10.1%) extracts. Bay extract had the highest total phenolic content (17.86 μg CE/g). High correlation coefficients were found between the total phenol content and DPPH radical scavenging activity (R = 0.9162). These results indicate that herbs and spices had high antioxidant activity that is partly due to the phenolic compounds and provide basic data for further development of processed food products.

Antioxidant and Antimicrobial Activities of Ethanol Extract from the Stem and Leaf of Impatiens balsamina L. (Balsaminaceae) at Different Harvest Times

The aim of this study was to investigate the total phenolic content, total flavonoid contents, antioxidant activity and antimicrobial activity of ethanolic extract from stems (S) and leaves (L) of Impatiens balsamina L. (Balsaminaceae), which were harvested in Korea on March 10, 2011 (S1 and L1), May 14, 2011 (S2 and L2), and July 5, 2011 (S3 and L3), respectively. Our results revealed that the total phenolic (79.55–103.94 mg CE/g extract) and flavonoid (57.43–104.28 mg QE/g extract) contents of leaf extract were higher (p < 0.01) than those of stem extract. Leaf extracts (L1, L2, and L3) exhibited stronger (p < 0.01) free radical scavenging activity (66.06, 63.71, and 72.19%, respectively) than that of the positive control. In terms of antimicrobial activity, leaf extracts showed higher inhibitory effects against microorganisms than those of stem extracts (S1, S2, and S3). Among the leaf extracts at different harvest times, L3 showed the greatest antimicrobial activity against both Gram negative and Gram positive strains. From these results, the leaf extract from I. balsamina L. might be a valuable bioactive resource, and would seem to be applicable as a natural antioxidant in food preservation.

Effects of a Mixed Proportion of Alaska Pollack, Chicken Breast Surimi and Starch on Textural Properties of Sausage

게맛살 및 크래미 생산을 위한 기초 배합비 시험을 위하여 수리미 소시지 제조 시 명태연육만을 이용한 대조구, 명태연육:닭가슴살수리미:전분 비율이 90.91:0:9.09인 T1, 80:0:20인 T2, 62.5:37.5:0인 T3, 58.82:35.3:5.88인 T4, 40:60:0인 T5, 36.36:54.55:9.09인 T6에 대한 조직적 특성을 비교한 결과, 대조구에 비하여 T1의 경우 표면경도, 파괴강도 및 겔 강도가 높게 나타났으며, T2의 경우 파괴강도, 겔 강도 및 접기시험 결과는 높은 반면 T1 및 T2 모두 관능평가 결과는 낮았다. T3의 경우 표면경도, 파괴강도, 변형값, 겔 강도 및 젤리 강도는 높은 반면 응집성과 접기시험 결과는 낮았다. T4의 경우 표면경도, 변형값 및 젤리 강도는 높았다. T5의 경우 파괴강도, 겔 강도 및 젤리 강도 결과는 높은 반면 응집성, 검성 및 씹힘성은 낮았다. T6의 경우 탄력성 및 변형값 결과는 높은 반면 경도, 응집성, 검성, 씹힘성, 파괴강도 및 겔 강도는 낮았다. 특히 T5와 T6 모두 다른 처리구들에 비해 높은 관능적 선호도를 보였으나, 경도, 검성 및 씹힘성 간의 높은 정의 상관관계와 달리 낮은 조직적 특성을 보였다. 따라서 대조구와 비교 시 명태연육:닭가슴살수리미:전분을 62.5:37.5:0으로 혼합한 T3 및 58.82:35.3:5.88로 혼합한 T4가 조직 특성상 양호한 결과를 얻었으며, 관능적 선호도 역시 대조구 차이를 보이지 않아 닭가슴살수리미를 명태연육의 35%까지 대체가 가능한 것으로 판단된다. 【This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P】

Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution

This study was carried out to investigate quality characteristics of dry-cured hams in the domestic market. Two kinds of dry-cured hams were processed with pork leg (T1) and pork neck (T2). Five 24-month dry-cured legs (T1, 5.3-6.1 kg) and twenty 4-month dry-cured pork necks (T2, 1.5-1.9 kg) were used in this experiment. They were stored at 4 chilling room and quality characteristics were investigated. Moisture content, water activity, cholesterol content, CIE L*, VBN, total plate counts and lactic acid bacteria of T1 were significantly higher (p<0.05) than those of T2, whereas fat content, NO2 , CIE a*, TBARS and Warner-Bratzler shear force values of T2 were significantly higher (p<0.05) than those of T1. In fatty acid compositions, palmitoleic acid and stearic acid in T2 were significantly higher (p<0.05) than T1, however, oleic and linoleic acid in T2 was significantly lower (p<0.05) than T1. In free amino acids, the total content and individual content of asparagin, leucine and phenylalanine in T1 were higher than those of T2 (p<0.05). The aroma score of T2 was higher than that of T1 in sensory evaluation (p<0.05). In conclusion, two kinds of dry-cured hams were different in their final characteristics and could enhance the consumers appeal of pork meat in Korean market. (Key words : Dry-cured ham, Meat qualities, Physiochemical characteristics, Fatty acid, Free amino acid, Sensory test)

Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage

본 연구는 홍삼에탄올 (EE) 및 물 추출물(WE)이 가열 돈육 패티의 저장 중 품질특성을 조사하고자 실시하였다. DW 0.5% 이상에서 1% EE에서 대조구보다 낮은 pH 감소를 보였으며, 보수력은 0.5% 이상의 DW 에서 대조구보다 높게 나타났다. 지방산화억제능 및 총균수 억제능은 모든 추출물의 0.25% 이상 첨가구에서 대조구보다 낮게 나타났다. 육색의 경우 0.5% 이상의 EE, DW가 대조구보다 높은 값을 나타내었다. 이상의 결과, 지방산화억제 및 총균수 감소를 위해서는 추출물의 종류와 관계없이 0.25% 이상이 유효하며, 보수력 상승은 모든 농도의 에탄올추출물은 효과가 없으며, 0.5% 이상의 물 추출에서 효과를 보였다. 【The objective of this study was to investigate the effect of red ginseng extracted with water extract (WE) and 50% ethanol extract (EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity (WHC) was observed in samples supplemented with

The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts

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Quality Characteristics of Low-fat Emulsified Sausage Containing Tomatoes during Cold Storage

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Quality Characteristics of Low-Fat Sausage Containing Curcumin Extract during Cold Storage

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