Antioxidant activity of a fraction from polygoni multiflori radix as an alternative to nitrite in cured-ground pork; 염지 분쇄돈육에서 아질산염 대체재로써 하수오 분획물의 항산화 활성

초록

This study compared the quality characteristics of cured-ground pork containing an added Polygoni mutiflori radix (PMR) fraction or nitrite to investigate the antioxidant activity of the PMR fraction as an alternative to nitrite. Cured-ground pork was prepared for five treatments (control, no chloroform fraction (CF) and nitrite; T1, 150 ppm nitrite; T2, 100 ppm nitrite＋0.1% CF; T3, 50 ppm nitrite＋0.3% CF; T4, 0.5% CF), and then stored for 9 days at 4°C. The fraction yield was in the following order: water> chloroform> butanol> ethyl acetate (P<0.05), but the total polyphenol content was in the following order: ethyl acetate> butanol> chloroform> water (P<0.05). At a concentration of 1.00, 3.00, and 5.00 mg/mL, the solvent fractions had twelve, seven, and five times higher (P<0.05) DPPH radical scavenging activity and forty-two, four, and four times higher (P<0.05) reducing ability than WF. SOD-like activity at a concentration of 5.00 mg/mL was in the following order: chloroform> butanol> ethyl acetate> water (P<0.05). The T2, T3, and T4 groups showed a higher (P<0.05) pH value than the control group but a lower (P<0.05) pH value than the T1 group. TBARS content lower (P<0.05) in T1, T2, and T3 than the control group. At 9 day of storage, the volatile basic nitrogen content was lower (P<0.05) in the T2 and T3 groups than the control group, but there was no difference between the T1 and T2 groups. These findings suggest that CF from PMR has the potential to alter nitrite partially in processed meat products. © 2020 Korean Society of Food Science and Nutrition. All rights reserved.

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