Document Detail


Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage.
MedLine Citation:
PMID:  19019099     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Pork loin and belly cuts were pumped to 110% of their original weight with solutions containing 5% of various ingredients (sodium ascorbate, garlic, and onion powder), and evaluated the physicochemical properties, and antioxidant and antimicrobial activities during refrigerated storage at 8 degrees C. The addition of garlic and onion powder tended to increase redness (a) and yellowness (b) in both the belly lean and loin with the exception of a few cases. Free fatty acid values in both pork belly and loin cuts were reduced with the addition of these ingredients, as compared to the control. Significant differences in peroxide values were observed in sodium ascorbate and garlic-injected belly, and in sodium ascorbate and onion-injected loin, as compared to the control. Thiobarbituric acid reactive substance values in the pork belly with garlic or onion powder were significantly lower than in the belly without these ingredients or with sodium ascorbate (P < 0.05). Total plate counts were lower in both the belly and loin containing garlic and onion powder, as compared to the control. In both the belly and loin cuts, the content of oxidative products (volatile compounds) was reduced with the addition of garlic and onion powder, particularly the aldehydes (hexanal). Overall, garlic and onion in enhanced meats showed an antioxidant activity as effective as that of sodium ascorbate and also an antimicrobial effect to inhibit the growth of total bacteria and Enterobacteriaceae.
Authors:
S Y Park; S S Yoo; J H Shim; K B Chin
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  73     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2008 Oct 
Date Detail:
Created Date:  2008-11-21     Completed Date:  2009-01-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C577-84     Citation Subset:  IM    
Affiliation:
Dept. of Culinary and Foodservice Management, Sejong Univ., Seoul, Korea 506-714.
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MeSH Terms
Descriptor/Qualifier:
Anti-Infective Agents / pharmacology*
Antioxidants / pharmacology*
Ascorbic Acid / pharmacology
Cold Temperature
Enterobacteriaceae / drug effects,  growth & development
Fatty Acids / analysis
Food Preservation / methods*
Garlic / chemistry*
Hydrogen-Ion Concentration
Lipid Peroxidation / drug effects
Meat* / analysis,  microbiology
Onions / chemistry*
Physicochemical Phenomena
Volatilization
Chemical
Reg. No./Substance:
0/Anti-Infective Agents; 0/Antioxidants; 0/Fatty Acids; 50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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