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RISS 인기검색어
- 검색키워드
- 저자 : Ashrafuzzaman Zahid (검색결과 4 건)
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Md. Ashrafuzzaman Zahid,Jin-Kyu Seo,Jun-Young Park,Jin-Yeon Jeong,Sang-Keun Jin,Tae-Seon Park,Han-Sul Yang 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.5
This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L<sup>*</sup>, a<sup>*</sup>, b<sup>*</sup>, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.
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Md,Ashrafuzzaman Zahid,Jin-kyu Seo,Rashida Parvin,Jonghyun Ko,Jun-Young Park,Han-Sul Yang 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4
The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.
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Md,Ashrafuzzaman Zahid,Jin-Kyu Seo,Rashida Parvin,Jonghyun Ko,Han-Sul Yang 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.5
This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.
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Seo, Jin-Kyu,Parvin, Rashida,Yim, Dong-Gyun,Zahid, Md Ashrafuzzaman,Yang, Han-Sul Springer-Verlag 2019 Journal of food science and technology Vol.56 No.11
<P> This study was evaluated the possibility of replacing some chemical additives in meat products by the <I>Caesalpinia sappan L. (CS)<I> extract. Four different types of cooked pork sausages were prepared by mixing nitrite with <I>CS</I> extracts at different concentration like control (without nitrite and extract), T1 (0.007% nitrite), T2 (0.004% nitrite + 0.05% extract) and T3 (0.1% extract). Physicochemical properties, sensory attributes, and antioxidant activity of the control and treatments were investigated. Ash contents and DPPH radical scavenging activity were significantly (<I>P</I>< 0.05) higher when pork sausages were processed with the addition of <I>CS</I> extracts. The rate of lipid oxidation significantly (<I>P</I> < 0.05) decreased in the case of <I>CS</I> extracts addition. By comparing with the control, all nitrite or <I>CS</I> extract resulted in significant (<I>P</I> < 0.05) lower <I>L*</I> values; however, 0.007% nitrite and 0.004% nitrite plus 0.05% <I>CS</I> extract pointed significantly (<I>P</I> < 0.05) higher <I>a*</I> values in all storage times. As well as, arrangement of <I>CS</I> extracts (0.05%) and nitrite (0.004%) in pork sausages displayed high gumminess and cohesiveness values (<I>P</I> < 0.05), stable springiness and chewiness, and significantly (<I>P</I> < 0.05) enhance overall acceptability scores as sensory attributes compared to the control sausage after 30 days of storage. Therefore, the <I>CS</I> extract (0.05%), which can act as a natural antioxidant, exert a positive effect with nitrite (0.004%) on the sensory acceptability and help to preserve the desired color of cooked pork sausages by reducing oxidation rate during cold storage. </P>
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