2015年11月
Antioxidant Activity of Alginic Acid in Minced Pork Meat
FOOD SCIENCE AND TECHNOLOGY RESEARCH
- ,
- ,
- 巻
- 21
- 号
- 6
- 開始ページ
- 875
- 終了ページ
- 878
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.3136/fstr.21.875
- 出版者・発行元
- KARGER
In this study, the antioxidant activity of edible polysaccharides such as alginic acid, chitosan and pectin were estimated using four antioxidant assay systems: 2,2-dipheny1-1-picrylhydrazyl (DPPH) free radical scavenging, ferric ion reducing activity power (FRAP), oxygen radical absorbance capacity (ORAC) assays, in minced pork meat as the storage test. Alginic acid had the strongest antioxidant ability to scavenge free radicals and reduce ferrous ion among all polysaccharides tested. Alginic acid inhibited the production of hydroperoxides and secondary oxidation products of lipids in minced pork meats during storage.
- リンク情報
- ID情報
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- DOI : 10.3136/fstr.21.875
- ISSN : 1344-6606
- Web of Science ID : WOS:000366151700017