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Choe JH, Kim HY, Kim CJ. Effect of Persimmon Peel (. Korean J Food Sci Anim Resour. 2017;37(2):254-263doi: 10.5851/kosfa.2017.37.2.254.
Choe, J. H., Kim, H. Y., & Kim, C. J. (2017). Effect of Persimmon Peel (. Korean journal for food science of animal resources, 37(2), 254-263. https://doi.org/10.5851/kosfa.2017.37.2.254
Choe, Ju-Hui, et al. "Effect of Persimmon Peel (." Korean journal for food science of animal resources vol. 37,2 (2017): 254-263. doi: https://doi.org/10.5851/kosfa.2017.37.2.254
Choe JH, Kim HY, Kim CJ. Effect of Persimmon Peel (. Korean J Food Sci Anim Resour. 2017;37(2):254-263. doi: 10.5851/kosfa.2017.37.2.254. Epub 2017 Apr 30. PMID: 28515649; PMCID: PMC5434212.
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Korean J Food Sci Anim Resour. 2017;37(2):254-263. doi: 10.5851/kosfa.2017.37.2.254. Epub 2017 Apr 30.

Effect of Persimmon Peel (.

Korean journal for food science of animal resources

Ju-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim

Affiliations

  1. Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 5A8, Canada.
  2. Department of Animal Resources Science, Kongju National Unicersity, Yesan 32439, Korea.
  3. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

PMID: 28515649 PMCID: PMC5434212 DOI: 10.5851/kosfa.2017.37.2.254

Abstract

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (

Keywords: lipid oxidation; persimmon peel; plant basis antioxidant; pork patties; protein oxidation

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