Lee Joo-Yeon, Kunz Benno
Department of Food Technology, University of Bonn, Roemerstrasse 164, D-53117 Bonn, Germany.
Meat Sci. 2005 Apr;69(4):741-7. doi: 10.1016/j.meatsci.2004.11.006. Epub 2004 Dec 10.
The antioxidant properties of baechu-kimchi in fermented sausages were evaluated by investigating its effect on the changes in total free fatty acid content, peroxide value, and TBARS during ripening. The conditions for its antioxidant effectiveness were optimized in a model system (beaker sausages). For this, the conditions of added kimchi - form (kimchi and freeze-dried kimchi-powder), fermentation temperature (7 and 20 °C) and concentrations (5%, 10% and 15%) - were varied. The results were compared with that of the control without kimchi. According to the evolution of peroxide value and TBARS, the addition of 5% and 10% kimchi clearly indicated retardation of the development of lipid oxidation. However, an increase in the amount of kimchi added caused a prooxidant effect. The antioxidant effect of kimchi has been found to be dependant on its fermentation temperature as the batches treated with kimchi fermented at 20 °C displayed better protection against the formation of oxidative products than those fermented at 7 °C. Kimchi-powder did not show any antioxidant properties.
通过研究白菜泡菜对发酵香肠成熟过程中总游离脂肪酸含量、过氧化值和硫代巴比妥酸反应物（TBARS）变化的影响，评估了其抗氧化特性。在模型系统（烧杯香肠）中优化了其抗氧化效果的条件。为此，改变了添加泡菜的形式（泡菜和冻干泡菜粉）、发酵温度（7℃和20℃）和浓度（5%、10%和15%）。将结果与未添加泡菜的对照组进行比较。根据过氧化值和TBARS的变化，添加5%和10%的泡菜明显表明脂质氧化的发展受到抑制。然而，添加泡菜量的增加会产生促氧化作用。已发现泡菜的抗氧化效果取决于其发酵温度，因为在20℃发酵的泡菜处理批次比在7℃发酵的批次对氧化产物的形成具有更好的保护作用。泡菜粉未显示出任何抗氧化特性。
