This study aims to investigate antioxidative and antibacterial properties of fresh garlic (non-aged, NG) and aged garlic (AG) by-products extracted with distilled water, ethanol, or chloroform. To determine their antioxidative and antibacterial capacities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, and HO radical scavenging activity, Fe chelating activity, total ferric reducing antioxidant power (FRAP), and disc diffusion tests were performed. Total phenol and flavonoid contents from distilled water extract of AG were significantly higher than those of NG. DPPH, ABTS, FRAP, and HO scavenging activities of distilled water extract of AG were higher than those of NG. However, Fe chelating activities of ethanol and chloroform extracts were higher than those of distilled water extracts for both NG and AG. Antibacterial effects of AG were higher than those of NG. In conclusion, aged garlic showed more potent antioxidant and antibacterial effects than fresh garlic.
Although the yellow mealworm (
Tenebrio molitor
L.) is a
promising alternative protein source, the effects of processing conditions on
functional properties are unclear. In this study, a protein extract of yellow
mealworm larvae (PEYM) was subjected to different heat temperature (55°C,
75°C, and 95°C) with different time (20, 40, and 60 min) to
evaluate the functional properties and protein oxidation. Different heat
temperature treatment significantly affected the exposure of surface
hydrophobicity of the proteins and protein molecule aggregation, which reached
maximum levels at 95°C for 60 min. Protein oxidation was inversely
proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg
protein) and lowest thiol value (22.94 nmol/mg protein) were observed at
95°C for 60 min. The heating time-temperature interaction affected
several functional properties, including solubility, emulsifying potential, and
gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6).
As the temperature and heating time increased, emulsifying properties decreased
and GS increased. The oil absorption capacity and foaming properties decreased
and the water absorption capacity increased. These results confirmed that PEYM
is a suitable source of proteins for processing and applications in the food
industry.
This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p \ 0.001). Lipid oxidation and metmyoglobin content of DA were higher than those of WA (p \ 0.001). Shear force in DA was lower than that in WA (p \ 0.001) and myofibril protein index (MFI) increased in DA. In addition, DA recorded higher scores of roast color, flavor and overall acceptability compared to WA. These results suggested that the application of dryaging on pork improved physicochemical, textural and sensory characteristics.
This study investigated the effect of storage state (chilled state on sous-vide,
CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on
sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C)
on the
longissimus dorsi
muscle quality of pork. FS showed a
higher moisture content than that of CS and TS (p<0.001), whereas both FS
and CS showed higher expressible moisture loss than that of TS (p<0.001).
FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and
TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and
sulfhydryl content were not significantly affected by the storage treatment. FS
and TS exhibited lower shear force than that of CS (p<0.001). FS and TS
showed higher springiness than that of CS (p<0.001), FS exhibited lower
gumminess than that of CS and TS (p<0.01). Sous-vide treatment at
65°C exhibited significantly higher moisture content and lower
expressible moisture loss, cooking loss, and total and sarcoplasmic protein than
those at 72°C. Shear force and springiness of 65°C-treated groups
were lower than those of 72°C-treated groups (p<0.01). Cooking
temperature significantly influenced overall acceptability, whereas the storage
state did not affect the overall acceptability. These results indicated that
meat quality might be improved upon cooking from the frozen or frozen/thawed
state using sous-vide when compared with traditional processing.
The antioxidant effects of Allium hookeri root (AHR) were
investigated by evaluating lipid and protein oxidation in meatballs during
refrigerated storage at 4±1℃. AHR was mixed at concentrations of
0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi
muscle. Meatballs containing AHR (T2 and T3) were compared to those containing
0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a
control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide
bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2
were lower than those of the control during storage (p<0.05). The pH
values of T2 and T3 were higher than that of the control (p<0.05).
Texture profile analysis of T2 revealed a lower value compared to the control
(p<0.05). Therefore, the VBN value, TBARS value, disulfide bond
formation, and carbonyl content in meatball containing AHR were lower than those
of the control meatball. These results indicate that AHR improves the quality of
meat products and functions as an antioxidant.
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