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      SCIE SCOPUS KCI등재

      Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions

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      https://www.riss.kr/link?id=A105445472

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      다국어 초록 (Multilingual Abstract)

      The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1℃) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on 42nd day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.
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      The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sen...

      The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1℃) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on 42nd day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

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      참고문헌 (Reference)

      1 Bourne MC, "Texture profile analysis" 32 : 62-66, 1978

      2 Kato K, "Studies on scavengers of active oxygen species. 1. Synthesis and biological activity of 2-O-alkylascorbic acids" 31 : 793-798, 1988

      3 Snedecor GW, "Statistical methods. 8thed." 1989

      4 Ribeiro da Silva LM, "Quantification of bioactive compounds in pulps and byproducts of tropical fruits from Brazil" 143 : 398-404, 2014

      5 Kumar D, "Quality evaluation of chevon patties fortified with dietary fibre" 21 : 85-91, 2015

      6 Chatli MK, "Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour" 45 : 740-752, 2015

      7 Siddiqui MW, "Postharvest biology and technology of sapota: A concise review" 36 : 3115-3122, 2014

      8 AOAC, "Official methods of analysis. 17th ed." 2000

      9 Jay JM, "Modern food microbiology. 5th ed." Chapman and Hall 28-86, 1996

      10 Lawrie RA, "Lawrie's meat science. 6th ed." Woodhead Publishing 176-, 1998

      1 Bourne MC, "Texture profile analysis" 32 : 62-66, 1978

      2 Kato K, "Studies on scavengers of active oxygen species. 1. Synthesis and biological activity of 2-O-alkylascorbic acids" 31 : 793-798, 1988

      3 Snedecor GW, "Statistical methods. 8thed." 1989

      4 Ribeiro da Silva LM, "Quantification of bioactive compounds in pulps and byproducts of tropical fruits from Brazil" 143 : 398-404, 2014

      5 Kumar D, "Quality evaluation of chevon patties fortified with dietary fibre" 21 : 85-91, 2015

      6 Chatli MK, "Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour" 45 : 740-752, 2015

      7 Siddiqui MW, "Postharvest biology and technology of sapota: A concise review" 36 : 3115-3122, 2014

      8 AOAC, "Official methods of analysis. 17th ed." 2000

      9 Jay JM, "Modern food microbiology. 5th ed." Chapman and Hall 28-86, 1996

      10 Lawrie RA, "Lawrie's meat science. 6th ed." Woodhead Publishing 176-, 1998

      11 Shirwaikar A, "In-vitro antioxidant studies on the benzyl tetra isoquinoline alkaloid berberine" 29 : 1906-1910, 2006

      12 Koniecko ES, "Handbook for meat chemists" Avery 53-55, 1979

      13 Akhilesh K. Verma, "Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties" 아세아·태평양축산학회 28 (28): 252-259, 2015

      14 Woo PF, "Effects of extraction conditions on antioxidant properties of sapodilla fruit (Manilkara zapota)" 20 : 2065-2072, 2013

      15 Kumar V, "Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage" 52 : 6230-6241, 2015

      16 Verma AK, "Effect of jackfruit supplement and ageing on the physico-chemical, texture and sensory characteristics of Chevon patties" 43 : 247-255, 2015

      17 Keeton JT, "Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties" 48 : 878-881, 1983

      18 Singh T, "Effect of carrot powder on the quality attributes of fibre-enriched spent hen meat cutlets" 5 : 737-742, 2015

      19 Raja WH, "Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours" 3 : 106-, 2014

      20 Bhat ZF, "Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets" 45 : 54-67, 2015

      21 Moo-Huchin VM, "Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico" 152 : 508-515, 2014

      22 APHA, "Compendium of methods for microbiological examination of foods. 2nd ed." 1984

      23 Singh T, "Comparative efficacy of different binders in the development of chicken meat cutlets" 5 : 455-459, 2015

      24 Townsend WE, "Comminuted meat emulsions: Differential thermal analysis of fat transition" 22 : 71-, 1968

      25 Ugalat J, "Biochemical changes in fruit pulp and seed in relation to corky tissue development of Sapota cv Cricket ball" 30 : 1587-1590, 2012

      26 Ma J, "Bioactive novel polyphenols from the fruit of Manilkara zapota (Sapodilla)" 66 : 983-986, 2003

      27 Kyrana VR, "Assessment of shelf‐life of maricultured gilthead sea bream (Sparus aurata) stored in ice" 32 : 339-347, 1997

      28 Thomas R, "Antioxidant and antimicrobial effects of kordoi (Averrho acarambola) fruit juice and bamboo (Bambusa polymorpha) shoot extract in pork nuggets" 190 : 41-49, 2016

      29 Yuan YV, "Antioxidant activity of dulse (Palmaria palmata) extract evaluated in-vitro" 91 : 485-494, 2005

      30 Ahn J, "Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef" 67 : 148-155, 2004

      31 Narender BR, "Antimicrobial activity on peels of different fruits and vegetables" 7 : 1-7, 2017

      32 Leong LP, "An investigation of antioxidant capacity of fruits in Singapore markets" 76 : 69-75, 2002

      33 Witte VC, "A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage" 35 : 582-585, 1970

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2019-02-28 학술지명변경 외국어명 : Korean Journal for Food Science of Animal Resources -> Food Science of Animal Resources KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-09-30 학술지명변경 외국어명 : 미등록 -> Korean Journal for Food Science of Animal Resources KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.65 0.33 0.58
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.53 0.52 0.745 0.11
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