Jang Soyoung, Park Sanghun, Park Gyutae, Ku Beobmo, Kim Minjun, Kang Jiwoo, Oh Sungkyun, Han Hyodong, Kim Sohee, Lee Hwayong, Lee Sol-Hee, Choi Jungseok
Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of Korea.
Department of Forest Science, Chungbuk National University, Cheongju 28644, Republic of Korea.
Food Chem X. 2025 Jun 12;29:102655. doi: 10.1016/j.fochx.2025.102655. eCollection 2025 Jul.
This study examined the potential of extract (GF) as a natural antioxidant and functional ingredient in emulsion-type pork sausages. GF demonstrated dose-dependent radical scavenging activity in DPPH and ABTS assays, with a concentration of 5 mg/mL achieving effects similar to those of l-ascorbic acid. Total phenolic and flavonoid contents were 34.83 mg GAE/g and 5.73 mg QE/g. HPLC-DAD analysis identified phenolic acids including gallic acid, -hydroxybenzoic acid, vanillic acid, caffeic acid, and -coumaric acid. Sausages with five treatments were prepared: a negative control, a positive control with 0.1 % ascorbic acid, and GF at concentrations of 0.03 %, 0.06 %, and 0.09 %. Addition of GF increased moisture content and pH, consequently enhancing water-holding capacity and reducing cooking loss. TBARS and VBN levels decreased during refrigerated storage, although VBN slightly increased at 0.09 % GF. The 0.06 % GF treatment improved quality and storage stability, thus presenting a promising natural additive for meat products.
本研究考察了提取物（GF）作为天然抗氧化剂和功能成分在乳化型猪肉香肠中的应用潜力。在DPPH和ABTS试验中，GF表现出剂量依赖性的自由基清除活性，浓度为5mg/mL时达到了与L-抗坏血酸相似的效果。总酚和黄酮含量分别为34.83mg GAE/g和5.73mg QE/g。HPLC-DAD分析鉴定出了包括没食子酸、对羟基苯甲酸、香草酸、咖啡酸和对香豆酸在内的酚酸。制备了五种处理的香肠：一个阴性对照、一个含0.1%抗坏血酸的阳性对照以及浓度分别为0.03%、0.06%和0.09%的GF处理组。添加GF增加了水分含量和pH值，从而提高了持水能力并减少了蒸煮损失。在冷藏储存期间，硫代巴比妥酸反应物（TBARS）和挥发性盐基氮（VBN）水平降低，不过在0.09% GF处理时VBN略有增加。0.06% GF处理改善了品质和储存稳定性，因此是一种有前景的肉类产品天然添加剂。
