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RISS 인기검색어
- 검색키워드
- 저자 : Rashida Parvin (검색결과 4 건)
- 무료
- 기관 내 무료
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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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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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Jun-young Park,Jeong-Uk Eom,Rashida Parvin,Jin-Kyun Seo,Hyun-Wook Kim,Han-Sul Yang 경상대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.2
Meat affects color and quality by metabolite concentrations. Meat produces metabolites, and metabolites are caused by a variety of causes. Meat also produces metabolites by oxidation, which is an inevitable chemical process that meat undergoes which is resulting information of various chemical compounds. Thus, the aim of this study was to profiling the change of metabolites of M. longissimus lumborum during the storage at 4°C. Instrumental color measurements were showed decreasing chroma value, redness and yellowness (P<0.05) during storage, while non-significance (P>0.05) changes found in lightness value. Above all, hue angle was highest at 21 d of storage (P<0.05). The lipid and protein oxidation of muscles was measured by TBARS value significantly increased (P<0.05), thiol and carbonyl groups were also increased significantly (P<0.05) during the display. Total 19 of 60 identified compounds appeared to have a significant difference by storage time (P<0.05). Hue angle had a significant correlation with specific metabolites such as carbon disulfide, 3-methyl-1-butanol, 2-ethyl-1-hexanol, lactic acid and palmitic acid (P<0.05). Results of the current study provide the conversion of volatile and non-volatile metabolites and their correlation with oxidative indicators for changes in meat quality during aerobic 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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