Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
Meat Sci. 2019 Dec;158:107907. doi: 10.1016/j.meatsci.2019.107907. Epub 2019 Aug 8.
The aim of this study was to determine the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage. Three commercial soy sauces were used: industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS). In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and MS had a higher Fe chelating activity than KS (P < .05). Heat treatment decreased total phenol content but increased Fe chelating activity of soy sauces (P < .001). In both raw and cooked beef patties, the addition of IS or MS caused a lower 2-thiobarbituric acid reactive substances (TBARS) level than KS throughout the overall storage period (P < .05). This preliminary study suggests that the Fe chelating activity of soy sauce may be one of the major mechanisms in preventing lipid oxidation in meat products.
本研究旨在确定酱油的体外抗氧化能力与其在冷藏 10 天过程中对生牛肉饼和熟牛肉饼中脂质氧化的影响之间的关系。使用了三种商业酱油：工业发酵酱油（IS）、传统发酵韩国酱油（KS）和混合酱油（MS）。体外抗氧化能力方面，KS 的总酚含量最高，而 IS 和 MS 的铁螯合活性均高于 KS（P<0.05）。热处理降低了酱油的总酚含量，但提高了铁螯合活性（P<0.001）。在生牛肉饼和熟牛肉饼中，与 KS 相比，添加 IS 或 MS 均可在整个贮藏期内降低 2-硫代巴比妥酸反应物（TBARS）水平（P<0.05）。这项初步研究表明，酱油的铁螯合活性可能是防止肉制品脂质氧化的主要机制之一。
