DOI QR코드

DOI QR Code

Effects of Ethanol Extract of Bacillus polyfermenticus SCD on the Physicochemical Properties of Cooked Ground Pork during Storage

Bacillus polyfermenticus SCD 에탄을 추출물이 가열분쇄돈육의 저장 중 이화학적 특성에 미치는 영향

  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building Madison) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Jang-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 김학연 (건국대학교 축산식품생물공학) ;
  • 정종연 ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 한두정 (건국대학교 축산식품생물공학) ;
  • 이미애 (건국대학교 축산식품생물공학) ;
  • 이장현 (건국대학교 축산식품생물공학) ;
  • 백현동 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2008.08.30

Abstract

The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.

Keywords

References

  1. Chang, S. S., Matijasevic, B. O., Hsieh, O. L., and Huang, C. L. (1997) Natural antioxidants from rosmary and sags. J. Food Sci. 42, 1102-1106 https://doi.org/10.1111/j.1365-2621.1977.tb12676.x
  2. Choi, G. H., Lee, J. H., Jo, M. N., Yoon, Y.C., and Paik, H. D.(2008) Growth and antioxidant production of Bacillus polyfermenticus SCD in whey protein concentrate (WPC)-based medium. Korean J. Food Sci. Ani. Resour. 28, 105-108 https://doi.org/10.5851/kosfa.2008.28.1.105
  3. Elliott, C. O. (1983) Meat spoilage and evaluation of the potential storage life of fresh meat. J. Food Prot. 46, 444-452 https://doi.org/10.4315/0362-028X-46.5.444
  4. Goddard, B. L., Mikel, W. B., Conner, D. E., and Jones, W. R.(1996) Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at -$1^{\circ}C$ for 112 days. J. Food Prot. 59, 849-853 https://doi.org/10.4315/0362-028X-59.8.849
  5. Heddur. M. J., Yoon. Y. C., and Paik. H. D. (2005) Probiotic Funtional Dairy Foods and Health Claims: an Overview. Food Sci. Biotechnol. 14, 523-528
  6. Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., and Johnson, M. G. (1996) Natural antioxidant extracts from fenugreek (Trigonella foemumgraecum) for ground beef patties. J. Food Sci. 61, 516-519 https://doi.org/10.1111/j.1365-2621.1996.tb13146.x
  7. Jose, M. T., Padamanbha Iyer, R., and Prabhakaran, P. (1984) Influence of pH on keeping quality. Kerala J. Vet. Sci. 15, 135-139
  8. Jun, K. D., Lee, K. H., Lee, Kim, W. S., and Paik, H. D. (2000) Microbiological identification of medical probiotic biapan strain. Korean J. Appl. Microbiol. Biotechnol. 28, 124-127
  9. Kim, H. Y., Jeong, J. Y., Choi, J. H., Choi, Y. S., Han, D. J., Lee, M. A., Lee, J. H., Paik, H. D., and Kim, C. J. (2008) Effects of ethanol extracts of Bacillus polyfermenticus SCD on the storage stability of emulsion type sausage. Food Sci. Biotechnol. 17, (in press)
  10. Kim, H. Y., Jeong, J. Y., Choi, J. H., Lee, M. A., Lee, J. H., Lee, K. H., Choi, S. Y. Paik, H. D., and Kim, C. J. (2006a) Effects of ethanol extracts of Bacillus polyfermenticus SCD on Tteokgalbi quality during storage. Korean J. Food Sci. Ani. Resour. 4, 478-485
  11. Kim, I. H., Park, M. S., and Ji, G. E. (2003) Characterization of adhesion of Bifidobacterium sp. BGN4 to human enterocyte-like Caco-2 cells. J. Microbiol. 13, 276-281
  12. Kim, I. S., Jin, S. K., Park, K. H., Jeong, K. J., Kim, D. H., Yang, M., and Chung, Y. S. (2007) Quality characteristics of low-fat sausage containing curcumin cxtract duing cold storage. Korean J. Food Sci. Ani. Resour. 27, 255-261 https://doi.org/10.5851/kosfa.2007.27.3.255
  13. Kim, T. H., Lee, N. K., Chang, K. H., Park, E., Choi, S. Y., and Paik, H. D. (2006b) Antioxidant activity of partially purified extracts isolated from Bacillus polyfermenticus SCD culture. Food Sci. Biotechnol. 15, 482-484
  14. Lannelongue, M., Hanna, M. O., Finne, G., Nickelsen, R., and Vanderzant, C. (1982) Storage characteristics of finish fillets (Archosargus probatocephalus) packaged in modified gas atmospheres containing carbon dioxide. J. Food Prot. 45, 440-444 https://doi.org/10.4315/0362-028X-45.5.440
  15. Lee, K. H., Jun, K. D., Jun, W. D., Kim, W. S., and Paik, H. D. (2000) Partial characterization of polyfermenticus SCD, a newly identified bacteriocin of Bacillus polyfermenticus. Lett. Appl. Microbiol. 32, 146-151
  16. McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., and Buckley, D. J. (2001) Evaluation of the antioxidant potential of natural food plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 57, 45-52
  17. Mitosumoto, M., Cassens, R. G., Schaefer, D. M., and Scheller, K. K. (1991) Pigment stability improvement in beef steaks by ascorbic acid application. J. Food Sci. 56, 857-858 https://doi.org/10.1111/j.1365-2621.1991.tb05399.x
  18. Naveena, B. M., Muthukumar, M., Sen, A. R., Babji, Y., and Murthy, T. R. K. (2006) Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Sci. 74, 409-415 https://doi.org/10.1016/j.meatsci.2006.04.020
  19. Paik. H. D., Park. J. S., and Park. E. (2005) Effects of Bacillus polyfermenticus SCD on lipid and antioxidant metabolisms in rats fed and high-cholesterol diet. Biol. Pharm. Bull. 28, 1270-1274 https://doi.org/10.1248/bpb.28.1270
  20. Romond, M. B., Yazourh, A., and Romond, C. (1997) Cell free wheys from bifidobacteria fermented milks exert a regulatory effect on intestinal microflora mice and humans. Anaerobe 3, 137-143 https://doi.org/10.1006/anae.1997.0090
  21. SAS (1999) SAS/STAT Software for PC. Release 8.0, SAS Institute Inc., Cary, NC, USA
  22. Shahidi, F. and Wanasundara, P. K. J. P. D. (1992) Phenolic antioxidants. Crit. Rev. Food Sci. Nutr. 32, 67-103 https://doi.org/10.1080/10408399209527581
  23. Shahidi, F., Rubin, L. J., and Wood, D. F. (1987) Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome. J. Food Sci. 52, 564-567 https://doi.org/10.1111/j.1365-2621.1987.tb06675.x
  24. Shikma, K. and Sugawara, Y. (1978) Antioxidation of native oxymyoglobin: Kinetics analysis of the pH-profile. Eur. J. Biochem. 91, 407-413 https://doi.org/10.1111/j.1432-1033.1978.tb12693.x
  25. Tichivangana, J. Z. and Morrissey, P. A. (1985) Metmyoglobin and inorganic metals as proocidants in raw and cooked muscle system. Meat Sci. 15, 107-116 https://doi.org/10.1016/0309-1740(85)90051-8
  26. Wang, F. S. (2000) Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at $20^{\circ}C$. Meat Sci. 56, 67-71 https://doi.org/10.1016/S0309-1740(00)00022-X