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Xanthophylls의 급여가 계란 노른자의 착색 및 항산화성에 미치는 영향
민병진,이규호,이성기 한국동물자원과학회 2003 한국축산학회지 Vol.45 No.5
This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10? + Capsantin 10?), T2(T1 + Capsanthin 65?), T3(T1 + Canthaxanthin 65?), T4(T1 + Capsanthin 10? + Canthaxanthin 65?), and T5(T1 + Capsanthin 65? + Canthaxanthi 10?). The ? values of all egg yolks were not significantly different during storage or feeding periods. CIE L^(*)(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. conversely, the CIE L^(*)(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b^(*) values. The CIE b^(*)(yellowness) value of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37℃ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D) of egg yolks from chicks fed xanthophylls were lower than that of color difference and retardation of lipid oxidation in egg yolk.
Propyl Gallate , Sodium Ascorbate , Sodium Tripolyphosphate 첨가가 계육 Surimi 의 저장중 품질에 미치는 효과
강창기,이성기,민병진 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.4
Chicken surimi from the spent layer meat was prepared with 0.02% propyl gallate(PG), 0.2% sodium ascorbate(SA), and 0.2% sodium tripolyphosphate(STPP). Samples were stored at 5℃ for 8 days and at -18℃ for 14 weeks, respectively, to observe quality change including lipid oxidation, color and textural properties. The surimi containing STPP showed higher level of pH than others. Color stability slowly decreased during storage regardless of temperature or additives. Surimi containing STPP had higher lightness(L*), hue angle(h°), and lower redness(a*) values at both 5 and -18℃ than others. Therefore, the STPP maintained the color stable better than SA or PG. Water holding capacity was higher in surimi containing additives than surimi with no additive, and the highest level was observed in surimi containing SA. The SA also significantly improved the gel hardness and cohesiveness compared with other additives. The 3 kinds of additives inhibited lipid oxidation during storage. Less thiobarbituric acid-reactive substance(TBARS) was accumulated in surimi containing SA or PG than surimi containing STPP. Combined addition(SA+PG+STPP) was the most effective in minimizing lipid oxidation in both refrigerated and frozen surimi.