Antioxidant Activity of Mustard Seed Extract According to Ethanol Concentrations and Its Effects on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

Han-Gyeol Cho1, Hack-Youn Kim1,*
Author Information & Copyright
1Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
*Corresponding Author: Hack-Youn Kim. E-mail:

© Copyright 2023 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 09, 2023 ; Revised: Jul 27, 2023 ; Accepted: Aug 16, 2023

Published Online: Sep 08, 2023


This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, aw, yellowness, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

Keywords: Mustard seed; Natural antioxidant; Pork loin ham; Dry-aging; Storage characteristics