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Antioxidant Property in Ginger Rhizome and Its Application to Meat Products
Author(s) -
LEE Y. B.,
KIM Y. S.,
ASHMORE C. R.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb10826.x
Subject(s) - rhizome , antioxidant , lipid oxidation , food science , chemistry , zingiber officinale , boiling , shelf life , biochemistry , biology , botany , traditional medicine , organic chemistry , medicine
Some characteristics of an antioxidant factor in ginger rhizome were studied. The antioxidant property was evenly distributed across the cross‐section of rhizome, and was very effective against lipid oxidation. Two thirds of the original activity remained after 2 hr of boiling. Its effectiveness was dependent on pH, increasing with increasing pH between 5 and 7. A linear relationship was observed between the amount of ginger extract added to the oxidation system and the protection factor values. The antioxidative effectiveness of ginger extract was further tested with fresh, frozen and precooked pork patties. The shelf life of all products determined by TBA value was improved by the inclusion of ginger extract.