RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      SCIE SCOPUS KCI등재

      산사의 항산화 활성과 돈육 떡갈비로의 적용 = Antioxidant Activity of Sansa (Crataegi fructus) and Its Application to the Pork Tteokgalbi

      한글로보기

      https://www.riss.kr/link?id=A104376200

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract)

      This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.
      번역하기

      This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total pol...

      This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

      더보기

      참고문헌 (Reference)

      1 진상근, "전통 양념이 저온 숙성 돼지고기의 품질특성에 미치는 영향" 한국동물자원과학회 47 (47): 1041-1050, 2005

      2 강석남, "유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향" 한국동물자원과학회 44 (44): 443-452, 2002

      3 이유진, "오디씨로부터 항산화성 폴리페놀화합물의 분리 및 동정" 한국식품영양과학회 40 (40): 517-524, 2011

      4 허찬, "예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정" 한국축산식품학회 28 (28): 232-239, 2008

      5 주광지, "식물섬유를 첨가한 참기름 혼합유의 산화 안정성과 향기 성분" 한국식품과학회 34 (34): 984-991, 2002

      6 박춘근, "수종 한약재 추출물의 Staphylococcus aureus에 대한 항균활성" 한국약용작물학회 9 (9): 251-258, 2001

      7 홍성수, "산사자의 Monoamine Oxidase 활성 저해 분석" 한국생약학회 33 (33): 285-290, 2002

      8 이신호, "산사와 현초를 이용한 돈육불고기양념의 항산화 활성과 이로 제조한 양념돈육의 품질특성" 한국식품과학회 41 (41): 57-63, 2009

      9 박성진, "산사(Crataegi fructus) 메탄올 추출물로부터 용매분획된 분획물의 생리활성" 한국식품영양학회 25 (25): 897-902, 2012

      10 권동주, "산겨릅나무 목질부에서 분리한 페놀성 화합물의 DPPH 라디칼 소거활성" 한국목재공학회 39 (39): 104-112, 2011

      1 진상근, "전통 양념이 저온 숙성 돼지고기의 품질특성에 미치는 영향" 한국동물자원과학회 47 (47): 1041-1050, 2005

      2 강석남, "유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향" 한국동물자원과학회 44 (44): 443-452, 2002

      3 이유진, "오디씨로부터 항산화성 폴리페놀화합물의 분리 및 동정" 한국식품영양과학회 40 (40): 517-524, 2011

      4 허찬, "예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정" 한국축산식품학회 28 (28): 232-239, 2008

      5 주광지, "식물섬유를 첨가한 참기름 혼합유의 산화 안정성과 향기 성분" 한국식품과학회 34 (34): 984-991, 2002

      6 박춘근, "수종 한약재 추출물의 Staphylococcus aureus에 대한 항균활성" 한국약용작물학회 9 (9): 251-258, 2001

      7 홍성수, "산사자의 Monoamine Oxidase 활성 저해 분석" 한국생약학회 33 (33): 285-290, 2002

      8 이신호, "산사와 현초를 이용한 돈육불고기양념의 항산화 활성과 이로 제조한 양념돈육의 품질특성" 한국식품과학회 41 (41): 57-63, 2009

      9 박성진, "산사(Crataegi fructus) 메탄올 추출물로부터 용매분획된 분획물의 생리활성" 한국식품영양학회 25 (25): 897-902, 2012

      10 권동주, "산겨릅나무 목질부에서 분리한 페놀성 화합물의 DPPH 라디칼 소거활성" 한국목재공학회 39 (39): 104-112, 2011

      11 이재준, "묵은지 김치를 첨가한 떡갈비 개발" 한국축산식품학회 31 (31): 304-310, 2011

      12 이신호, "돈육양념소스 소재 개발을 위한 한약재 추출물의 생리활성" 한국식품과학회 41 (41): 100-105, 2009

      13 Goddar. B. L., "Use of organic acids to improve the chemical, physical, and microbial attributes of beef strip loins stored at -1 for 112 days" 59 : 849-853, 1996

      14 Short, E. I., "The estimation of total nitrogen using the Conway micro-diffusion cell" 7 : 81-83, 1954

      15 Candogan, K., "The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage" 215 : 305-309, 2002

      16 Brewer, M. S., "TBA values, sensory characteristics and volatiles in ground pork during long-term frozen storage: Effect of packing" 57 : 558-563, 1992

      17 Chae, S. K., "Standard food analysis" Jigu-Moonwha Sa 381-382, 2002

      18 Stone, H., "Sensory evaluation practices" Academic Press Inc 45-, 1985

      19 Honikel, K. O., "Sarcomere shortening of prerigor muscles and its influence on drip loss" 16 : 267-282, 1986

      20 Khalil, A. H., "Quality characteristics of low-fat beef patties formulated with modified corn starch and water" 68 : 61-68, 2000

      21 Hwang, J. K., "Quality changes in meat patties by addition of sea mustard paste" 27 : 477-481, 1998

      22 Shahidi, F., "Phenolic antioxidants" 32 : 67-103, 1992

      23 Folin, O., "On phosphotungastic phosphomolybdic compounds as color regents" 12 : 239-249, 1912

      24 AOAC, "Official methods of analysis" Association of Official Analytical Chemists 788-, 1990

      25 Flores, M., "Nitrogen compounds as potential biochemical markers of pork meat quality" 69 : 371-377, 2000

      26 Tichivangana, J. Z., "Metmyogobin and inorganic metals as prooxidants in raw and cooked muscle system" 15 : 107-116, 1985

      27 전정우, "Medicinal food로 활용하기 위한 山査에 관한 연구(1)-활용 형태에 따른 영양학적 특성 및 식품으로의 활용방안 모색-" 대한동의병리학회 19 (19): 1220-1224, 2005

      28 Laakkonen, E., "Low temperature longtime heating of bovine. I. Changes in tenderness, water binding capacity, pH and amount of watersoluble component" 35 : 175-177, 1970

      29 Husain, S. R., "Hydroxyl radical scavenging activity of flavonoids" 26 : 2489-2491, 1987

      30 Ho, C. P, "Ground beef lipid, color and microsomal stability in gas exchange modified atmosphere packaging" 162-, 1996

      31 Young, L., "Fat content effects on yield, quality, and micribiological characteristics of chicken patties" 56 : 1527-1528, 1991

      32 MaCarthy, T. L., "Evaluation of the antioxidant potential of natural food plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties" 57 : 45-52, 2001

      33 Keskinel, A., "Determination of oxidative changes of meats by the 2-thiobarbituric acid method" 18 : 223-228, 1964

      34 Cha, G. S, "Determination of oxidation stability of perilla oil by the Rancimat method" 22 : 61-65, 1990

      35 Shadihi, F., "Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome" 52 : 564-567, 1987

      36 APHA, "Compendium of methods for the microbiological examination of foods" American Public Health Association Inc 1992

      37 Jung, D. S., "Comparison of quality characteristics between Hanwoo added Tteokgalbi and market Tteokgalbi products" 3 : 57-63, 2010

      38 Dong Ha Cho, "Changes in Total Polyphenol, Total Flavonoid Contents andAntioxidant Activities of Hibiscus cannabinus L." 한국약용작물학회 14 (14): 307-310, 2006

      39 김학연, "Bacillus polyfermenticus SCD 에탄올 추출물이 떡갈비의 품질 및 저장성에 미치는 영향" 한국축산식품학회 26 (26): 478-485, 2006

      40 Blois, M. S., "Antioxidant determination by the use of a stable free radical" 26 : 1199-1200, 1958

      41 Witte, V. C., "A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage" 35 : 582-587, 1970

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      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
      더보기

      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
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼