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Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute

  • Song, Hyeun Sung (Department of Food Science and Nutrition, Dong-A University) ;
  • Bae, Jun Kyu (Department of Food Science and Nutrition, Dong-A University) ;
  • Park, Inshik (Department of Food Science and Nutrition, Dong-A University)
  • Received : 2012.09.17
  • Accepted : 2013.01.31
  • Published : 2013.03.31

Abstract

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.

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