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ISSN : 2287-7991(Print)
ISSN : 2287-8009(Online)
Journal of the Preventive Veterinary Medicine Vol.43 No.4 pp.194-200
DOI : https://doi.org/10.13041/jpvm.2019.43.4.194

Study on meat metabolites analysis during the oxidation process

Junyoung Park1,Jin-Kyu Seo1,Jonghyun Ko1,Suk Kim2,3,Hong-Hee Chang3,4,Han-Sul Yang1,3†
1Division of Applied Life Science (BK21 plus), Jinju 52828, Gyeongsang National University, Republic of Korea
2Institute of Animal Medicine, College of Veterinary Medicine, Jinju 52828, Gyeongsang National University, Republic of Korea
3Institute of Agriculture and Life Science, Jinju 52828, Gyeongsang National University, Republic of Korea
4Department of Animal Science, Jinju 52828, Gyeongsang National University, Republic of Korea
Corresponding Author. Han-Sul Yang, Tel: +82-55-772-1948, Fax: +82-55-772-1949,
E-mail: hsyang@gnu.ac.kr

Abstract

This study was conducted to investigate the mechanism of the oxidation process of meat. In the instrumental color, redness, yellowness, and chroma showed significant differences during storage period (P<0.05), whereas hue angle increased (P<0.05), but no significant difference in lightness(P>0.05). The results of TBARS increased significantly during storage period (P<0.05). The thiol and carbonyl contents increased significantly during storage period(P<0.05). Metabolites analysis showed that lactic acid, proline, phenylalanine, mannose, talose, lysine, and tyrosine were significantly different with the storage periods (P<0.05). All the samples used in the experiment were able to confirm that sample went through normal oxidation process with indicators and components were increased or decreased. Further research is needed to study the correlation between metabolite materials.

초록

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