Effects of temperature-fluctuation in a refrigerator on antioxidative index and storage qualities of various foods / 한국영양학회지
Journal of Nutrition and Health
;
: 133-141, 2017.
Artigo
em Coreano
| WPRIM
| ID: wpr-15451
ABSTRACT
PURPOSE:
The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods.METHODS:
We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at 0.7 ± 0.6℃, 1.2 ± 1.4℃, and 1.6 ± 2.8℃. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at −0.3 ± 0.8℃, −0.6 ± 2.3℃, and −1.5 ± 4.4℃. Both of them were stored for a period of 14 days.RESULTS:
The amount of water loss was highest in beef, and the microbial count was also the highest at −1.5 ± 4.4℃. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at −1.5 ± 4.4℃. Moisture retention was the highest at 0.7 ± 0.6℃ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at 0.7 ± 0.6℃ (p 1.2 ± 1.4℃> 1.6 ± 2.8 ℃ over 7 days.CONCLUSION:
The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Salmão
/
Água
/
Lactuca
/
Armazenamento de Alimentos
/
Polifenóis
/
Carne Vermelha
/
Manipulação de Alimentos
/
Valor Nutritivo
Idioma:
Coreano
Revista:
Journal of Nutrition and Health
Ano de publicação:
2017
Tipo de documento:
Artigo
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