판람근 추출물의 항산화 특성 및 돈육패티에서 아질산나트륨 대체효과 = Antioxidant Properties of the Radix Isatidis Extract and the Effect of Substituting Sodium Nitrite with this Extract in Pork Patties

다국어 초록 (Multilingual Abstract)

This study investigated the antioxidant properties of the Radix isatidis extract and the effect of substituting it with sodium nitrite (SN) in a pork patty. The antioxidant activity of the Radix isatidis water extract (RIWE) was compared to those of the methanol and chloroform extracts (RIME and RICE, respectively). Patties were prepared with five different treatments: (1) a control with no RIWE and SN, (2) T1 with 150 ppm SN, (3) T2 with 100 ppm SN + 0.1% RIWE, (4) T3 with 50 ppm SN + 0.3% RIWE, and (5) T4 with 0.5% RIWE. They were used to compare the oxidation stability for 12 days at 4℃. The extraction yield of RIWE was 3.2 and 18.7 times higher (p<0.05) than those of RIME and RICE, respectively, but RIWE had the lowest (p<0.05) 1,1`-diphenyl-2-picrylhydrazyl radical scavenging activity, superoxide dismutase-like activity, and total reducing ability. Patties with RIWE and SN exhibited lower (p<0.05) pH values after 12 days, compared to the control. After 4 days, the 2-thiobarbituric acid reactive substances content was lower (p<0.05) in T1, T2, T3, and T4 than in the control. The oxidation-reduction potential value was the lowest (p<0.05) in T3 and T4 after 4 days (p<0.05). T1, T2, T3, and T4 had a lower (p<0.05) volatile basic nitrogen content after 12 days, compared to the control. These findings suggest that RIWE has an antioxidant effect similar to that of SN, but further research on its antimicrobial effect may be required to determine if it is a good substitute for SN.

국문 초록 (Abstract)

본 연구는 판람근 추출물의 항산화 특성과 돈육패티에서 아질산나트륨 대체효과를 구명하고자 실시했다. 판람근 물 추출물의 항산화 활성을 농도(1.00, 3.00 및 5.00 mg/mL)별로 유기용매 추출물과 비교했으며, 돈육패티를 판람근 물 추출물 및 아질산나트륨 첨가 수준에 따라 5개 처리구들(대조구:무첨가구; T1:아질산나트륨 150ppm; T2:아질산나트륨 100ppm+판람근 물 추출물 0.1%; T3:아질산나트륨 50ppm+판람근 물 추출물 0.3%; T4:판람근 물 추출물 0.5%)로 나누어 4℃에서 12일간 저장하면서 품질을 비교했다. 판람근 물 추출물의 추출수율은 methanol 및 chloroform 추출물보다 3.2 및 18.7배 높았으나(p<0.05), DPPH라디칼 소거력, SOD 유사활성 및 총환원력은 낮았다(p<0.05). 돈육패티의 저장 12일째에 판람근 물 추출물 및 아질산나트륨 첨가구들의 pH가 대조구보다 낮았다(p<0.05). TBARS 함량은 저장 4일째부터 T1, T2, T3 및 T4가 대조구보다 낮았다. 산화환원전위는 저장 4일째부터 T3와 T4가 가장 높았다(p<0.05). 휘발성 염기질소 함량은 저장 12일째에 T1, T2, T3 및 T4가 대조구보다 낮았다(p<0.05). 따라서 판람근 물 추출물은 돈육패티에서 아질산나트륨과 유사한 항산화효과를 보였으나, 육가공품에서 아질산나트륨 대체제로 활용하기 위해서는 항균효과에 대한 추가 연구가 필요할 것으로 판단된다.

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