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Effect of γ-Oryzanol on Lipid Oxidation of Linoleic Acids and Ground Pork

감마 오리자놀이 리놀산 및 분쇄돈육의 항산화효과에 미치는 영향

  • 조수현 (농촌진흥청 축산연구소) ;
  • 박범영 (농촌진흥청 축산연구소) ;
  • 김진형 (농촌진흥청 축산연구소) ;
  • 김용곤 (농촌진흥청 축산연구소) ;
  • 이종문 (농촌진흥청 축산연구소) ;
  • 안종남 (농촌진흥청 축산연구소)
  • Published : 2006.08.31

Abstract

Gamma-oryzanol was prepared from rice bran, and added at 0.05%, 0.10%, 0.15% or 0.20%(w/w) to linoleic acid and ground pork to determine their antioxidant effect. Linoleic acid containing γ-oryzanol had significantly lower peroxide values than the control during the storage of 10 days at 40℃ compared to the control (P<0.05). The peroxide values of linoleic acids containing γ-oryzanol decreased as the addition level increased (P<0.05). Raw ground pork patties containing oryzanol 0.20% had significantly lower thiobarbituric acid reactive substances (TBARS) values as equivalent with butylated hydroxy anisole(BHA) when stored at 4℃ for 6 days. Cooked ground pork patties containing more than 0.05% of γ-oryzanol showed lower TBARS values than those containing BHA during storage at 4℃ for 4 days (P<0.05). This study indicated that γ-oryzanol can be used to inhibit lipid oxidation for meat and meat products.

Keywords

γ-oryzanol;Linoleic acid;Ground pork;Lipid oxidation

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