Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef

中國醫藥大學機構典藏 China Medical University Repository, Taiwan > 健康照護學院 > 營養學系暨碩士班 > 期刊論文 > Item 310903500/1662

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题名:	Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef
作者:	殷梅津(YIN, MEI-CHIN)*
贡献者:	健康照護學院營養學系
关键词:	Organosulfur compounds;Antioxidant;Antimicrobial;Ground beef
日期:	2003-08
上传时间:	2009-08-19 17:05:52 (UTC+8)
摘要:	The antioxidant and antimicrobial protection of diallyl sulfide (DAS), diallyl disulfide (DADS), s-ethyl cysteine (SEC), n-acetyl cysteine (NAC) in ground beef against discoloration, lipid oxidation and microbial contamination were studied. The exogenous addition of these garlic-derived organosulfur compounds significantly delayed both oxymyoglobin and lipid oxidations (P<0.05). The antioxidant protection from these organosulfur compounds was dose-dependent (P<0.05), and showed significantly greater antioxidant activity than α-tocopherol (P<0.05). The presence of DAS and DADS in ground beef significantly reduced total aerobes and inhibited the growth of five inoculated pathogenic bacteria, Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Staphyllococcus aureus and Campylobacter jejuni (P<0.05). These results suggested the application of these organosulfur compounds in meat or other food systems could enhance color, lipid and microbial safety.
關聯:	MEAT SCIENCE 63(1):23~28
显示于类别:	[營養學系暨碩士班 ] 期刊論文

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