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Study on meat metabolites analysis during the oxidation processStudy on meat metabolites analysis during the oxidation process
- Other Titles
- Study on meat metabolites analysis during the oxidation process
- Issue Date
- 2019
- Publisher
- 한국예방수의학회
- Keywords
- Meat oxidation; beef; lipid oxidation; protein oxidation; metabolites analysis
- Citation
- 예방수의학회지, v.43, no.4, pp.194 - 200
- Indexed
- KCI
- Journal Title
- 예방수의학회지
- Volume
- 43
- Number
- 4
- Start Page
- 194
- End Page
- 200
- ISSN
- 2287-7991
- 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.
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