DOI QR코드

DOI QR Code

Effects of Addition of Milk mineral and α-tocopherol on the Lipid Oxidation and Mineral Contents of Emulsion-type Sausages

Milk mineral과 α-tocopherol 첨가가 유화형 소시지의 지방산화와 무기물 함량에 미치는 영향

  • 이제룡 (경상남도 참단양돈연구소)
  • Published : 2006.04.30

Abstract

This study was carried out to investigate the effects of addition of milk minerals (2%) and α-tocopherol (0.03%) on lipid oxidation and minerals content of emulsion-type sausages. The pH values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P<0.05) higher than those for control and α-tocopherol. The POV values of sausage containing combined with milk mineral and α-tocopherol were significantly (P<0.05) lower than those of control and α-tocopherol during storage. The TBARS values of sausage containing milk mineral alone and combined with milk mineral and α-tocopherol were significantly (P<0.05) lower then those for control and α-tocopherol. The Mg, Ca and P content of sausage containing combined with milk mineral and α-tocopherol were significantly (P<0.05) higher than those of control and the other. The K content of sausage containing α-tocopherol were significantly (P<0.05) higher than those of control and the other. Milk mineral, when used with α-tocopherol, provided no additional effect on lipid oxidation, but mineral contents were higher than those of control.

References

  1. Addis, P. B. and Park, S. 1989. Role of lipid oxidation products in atherosclerosis. In Food Toxicology. A Perspective on the Risks, S. L. Taylor and R. A. Scanlan(Ed.). Marcel Dekker, New York
  2. Browdy, A. A. and Harris, N. D. 1997. Whey improves oxidative stability of soybean oil. J. Food Sci. 62(2):348-350 https://doi.org/10.1111/j.1365-2621.1997.tb03998.x
  3. Buege, J. A. and Aust, S. D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52:302 https://doi.org/10.1016/S0076-6879(78)52032-6
  4. Colbert, L. B. and Decker, E. A. 1991. Antioxidant activity of an ultrafiltration permeate from acid whey. J. Food Sci. 56(5):1248-1250 https://doi.org/10.1111/j.1365-2621.1991.tb04744.x
  5. Cornforth, D. P. and West. E. M. 2002. Evaluation of the antioxidant effects of dried milk mineral in cooked beef, pork. and turkey. J. Food Sci. 67(2): 615-618 https://doi.org/10.1111/j.1365-2621.2002.tb10647.x
  6. Decker, E. A. and Crum, A. D. 1993. Antioxidant activity of carnosine in cooked pork. Meat Sci. 34(2):245-253 https://doi.org/10.1016/0309-1740(93)90031-C
  7. Frankel, E. N., Huang, S., Aeschbach, R. and Prior, E. 1996. Antioxidant activity of a rosemary extract and its constituents, carnosic acid. carnosol. and rosemarinic acid, in bulk oil and oil-in-water emulsion. J. Agri. Food Chem. 44:131-138 https://doi.org/10.1021/jf950374p
  8. Gunston, F. D. and Norris. F. A. 1983. Lipids 10 foods chemistry and technology. Pergamon Inc. P 58
  9. Huang, S., Frankel, E. N. and German. J. B. 1994. Antioxidant activity of $\alpha$- and $\gamma$-tocopherol in bulk oils and in oil-in-water emulsion. J. Agri. Food. Chem. 42:2108-2116 https://doi.org/10.1021/jf00046a007
  10. Jayasingh, P. and Cornforth, D. P. 2003. Comparison of antioxidant effects of milk mineral, butylated hydroxy toluene and sodium tripolyphosphate in raw and cooked ground pork. Meat Sci. 66:83-89 https://doi.org/10.1016/S0309-1740(03)00018-4
  11. Jung, I. C Kang, S. J., Kim. J. K., Hyun, J. S., Kim. M. S. and Moon, Y. H. 2003. Effects of addition of perilla leaf powder and carcass grade on the quality and palatability of pork sausage. J. Korean Soc. Food Sci. Nutr. 32:350-355 https://doi.org/10.3746/jkfn.2003.32.3.350
  12. Kim, Y. S. and Yoo, I. J. 1995. A review on testing methods of lipid oxidation in meat. Kor. J. Food Sci Ani Resour. 19(1):93-98
  13. Lee, J. R., Kwack, S. C, Jung, J. D., Hah, Y. J., Eo, Y. J., Cho, H. S., Sung, N. J. and Do, C. H. 2005. Effects of addition of rosemary and citron peel powder on POV, TBARS, microorganisms and nitrite scavenging of emulsion-type sausage. Kor. J. Anim. Sci. and Technol. 47(4):647-654 https://doi.org/10.5187/JAST.2005.47.4.647
  14. Lin, K. and Lin, S. 2002. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf-life of low-fat Chinese-style sausage. Meat Sci. 60:147-154 https://doi.org/10.1016/S0309-1740(01)00116-4
  15. Miller, A. J., Ackerman, S. A. and Palumbo, S. A. 1980. Effect of frozen storage on functionality of meat for processing. J. Food Sci. 45: 1466-1468 https://doi.org/10.1111/j.1365-2621.1980.tb07541.x
  16. SAS. 1996. SAS User's Guide: Statistics, Release 6.11 Editions, SAS Institute, Gary, NC, USA
  17. Tong, L. M., Sasaki, S., McClements, D. J. and Decker. E. A. 2000. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. J. Agri. Food Chem. 48(5): 1473-1478 https://doi.org/10.1021/jf991342v
  18. Vara-Ubol, S. and Bowers, J. A. 2001. Effect of $\alpha$ -Tocopherol, $\beta$-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork. J. Food Sci. 66(5):662-667 https://doi.org/10.1111/j.1365-2621.2001.tb04618.x
  19. Vara-Ubol, S. and Bowers, J. A. 2002. Inhibition of Oxidative Flavor Changes in Meat by $\alpha$-Tocopherol in Combination with Sodium Tripolyphosphate. J. Food Sci. 67(4): 1300-1307 https://doi.org/10.1111/j.1365-2621.2002.tb10278.x
  20. Yamauchi, K., Nagai, Y. and Ohaski, T. 1980. Quantitative relationship between $\alpha$-tocopheryl and polyunsaturated fatty acids and its connection to development of oxidative rancidity in porcine skeletal muscle. Agri. Biol. Chem. 44:1061-1066 https://doi.org/10.1271/bbb1961.44.1061
  21. 감동훈 1990 식품화학. 탐구당. p. 543-608
  22. 김세권. 1995. 생화학(요점 및 용어해설). 청문각 p. 156-160
  23. 小原暫二郎, 鈴木隆雄, 岩尾裕之 1982. 改訂食 , 品分析 ハンドプク. 建無社. 東京. p141-146
  24. 신택순. 1996. 천연항산화제의 첨가가 분쇄돈육 의 지방산화에 미치는 영향. 경상대학교 박사학위논문
  25. 이서래. 1993. 식품의 안전성 연구. 이화여자대학교 출판부 p. 317-319
  26. 지성규. 1989. 식품첨가물. 도서출판 밝음. p. 59