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ISSN : 1225-2964(Print)
ISSN : 2287-3317(Online)
Annals of Animal Resource Sciences Vol.22 No.1 pp.28-34

옻나무 기름 및 흑마늘 추출물의 첨가에 의한 한우육 모델 시스템의 지방산화 억제

강선문1, 무흘리신2, 이성기2*
농촌진흥청 국립축산과학원1, 강원대학교 동물식품응용과학과2

Inhibition of Lipid Oxidation in Hanwoo (Korean Cattle) Beef Model Systems by Addition of Rhus verniciflua Stokes Oil and Black Garlic Extract

Sung Ki Lee2*, Sun Moon Kang1, Muhlisin2
2Department of Animal Products and Food Science, Kangwon National University
1National Institute of Animal Science, Rural Development Administration


The current study was carried out to investigate the effect of addition of Rhus veniciflua Stokes oil (RVSO)and black garlic extract (BGE) on the lipid oxidation in Hanwoo (Korean cattle) beef model systems. TheRVSO at 0.2% inhibited the TBARS (2-thiobarbituric acid reactive substances) formation when tested inliposome model system. The antioxidant effect of RVSO was further found to be similar to 0.2% butylatedhydroxy toluene (BHT) and 0.01% vitamin E. On the other hand, BGE at 0.1% also showed the inhibition ofTBARS formation in 4% NaCl-added Hanwoo beef patty and found to have slightly lower (p<0.05) effectthan 0.1% vitamin E but higher (p<0.05) effect than 0.1% BHT. Results of this study indicated that bothRVSO and BGE possess strong antioxidant effects and help to increase the oxidative stability in Hanwoobeef products.