Article

Overview of studies on the use of natural antioxidative materials in meat products

Seung Yun Lee1, Da Young Lee1, On You Kim1, Hea Jin Kang1, Hyeong Sang Kim2, Sun Jin Hur1,*
Author Information & Copyright
1Chung-Ang University, Anseong-si 17546, Korea.
2Hankyong National University, Anseong-si 17579, Korea.
*Corresponding Author: Sun Jin Hur, Chung-Ang University, Anseong-si 17546, Korea, Republic of. E-mail: hursj@cau.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 25, 2020 ; Revised: Sep 18, 2020 ; Accepted: Sep 24, 2020

Published Online: Oct 12, 2020

Abstract

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

Keywords: Meat products; Antioxidants; Phenolic compounds; Phytochemicals; Flavonoid


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The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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