The antioxidant properties of methanolic extracts from the fruit of Prunus mume were determined in chicken breast meat systems. When P. mume extract (PM) was added to chicken breast meat, 2-thiobarbituric acidreactive substances (TBARS) value at day 3 was decreased by about 45% of the control. PM did not affect colour of chicken meat compared with the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PM. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than 50% of the total volatiles and PM reduced the amount into 26% of the control meat at 3 days.
The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of 95℃than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of 95℃ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.
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