Effects of Combined Treatment of Gamma Irradiation and Addition of Fucoidan/laminarin on Ready-to-eat Pork Patty

Abstract

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.

Fucoidans in Nanomedicine

“…The bioactivities of low molecular weight FF were found to mimic those of heparin, a glycosaminoglycan of animal origin with a molecular weight of about 15 kDa. As a consequence, depolymerization methods of raw fucoidans were developed: by acid hydrolysis [ 9 ], by radical cleavage [ 34 ], by enzymatic degradation (fucoidanases) from bacteria as well as digestive secretion of mollusk [ 35 , 36 , 37 , 38 , 39 ], and by gamma irradiation [ 40 , 41 , 42 ]. These methods could often cause structural alteration (like debranching and desulfation) likely affecting the biological activities.…”