KR20160093246A - Food additive with germinated brown rice and method for preventing oxidization of meat products by therefrom - Google Patents

Abstract

The present invention relates to a method for preventing oxidation of meat products, which comprises adding germinated brown rice extract to a meat product, a food additive for meat products having antioxidant effect, which comprises germinated brown rice extract as an active ingredient, The present invention relates to a meat processing product characterized in that the meat processing product treated with the germinated brown rice extract is excellent in preventing oxidation and suppressing gene damage, thereby providing a meat product of excellent quality to a consumer.

Description

Technical Field [0001] The present invention relates to a food additive containing germinated brown rice extract and a method for preventing oxidation of meat products using the same,

The present invention relates to a food additive containing germinated brown rice extract, a method for preventing oxidation of a meat product using the same, and a meat product processed with germinated brown rice extract.

During processing, distribution and cooking of food, oxidation occurs, which affects the texture, color, flavor and stability of the food. Accordingly, it is inevitable to use an antioxidant that can prevent the oxidation of food, thereby suppressing the deterioration of the food, rancidity or discoloration, and prolonging the storage period, thereby reducing economic loss and nutritional loss.

On the other hand, an antioxidant of a food containing a general fat or oil can only inhibit autoxidation of unsaturated fatty acids. On the other hand, antioxidants in meat and meat products must contain fat, moisture and protein in the product, and should inhibit the strong oxidation promoting action of the heme (Fe) group bonded with myoglobin of the food coloring protein, Both chelator and oxygen scavenger effects on metal materials are needed. Thus, what is actually available is limited to some synthetic antioxidants.

Synthetic antioxidants currently used in meat and meat products include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) Dodecyl gallate (DG), tertiary-butylhydroquinone (TBHQ), and the like. It has been reported that when a large amount of food containing such a synthetic antioxidant is ingested, changes in biological enzymes and fats cause diseases such as diseases and cancer. Accordingly, consumers are avoiding synthetic antioxidants, and the US FDA is tightening regulations on the use of synthetic antioxidants, such as labeling ingredients in products and instructions for their use.

In order to solve such a problem, attempts have been made to extract an antioxidant from a natural product, but there is a problem of excessive extraction cost, and tocopherol, which is an artificially synthesized natural antioxidant, is mainly used. However, in the case of tocopherol, most of them depend on imports, and it is urgently required to develop a natural antioxidant that can replace them because of high price.

On the other hand, Korean Patent Laid-Open No. 10-2002-0028267 (a method for preventing oxidation of meat products using lignan powder) has been proposed as a technique for preventing the oxidation of meat products without using synthetic antioxidants Patent No. 10-0308387 (meat processing method in which conjugated linolenic acid is added to meat processing products), Korean Patent No. 10-0433262 (method of preventing oxidation of meat processing products using oriazol powder), Korean Patent Laid- 2013-0136051 (a method for producing a meat product using dry ice).

However, no technology has yet been disclosed to prevent the oxidation of meat products using germinated brown rice extract.

It is an object of the present invention to provide a method for preventing the oxidation of a meat product by adding germinated brown rice extract to a meat product.

It is another object of the present invention to provide a food additive for meat products, which contains germinated brown rice extract as an active ingredient and has an antioxidant effect.

It is another object of the present invention to provide a food additive for meat products, which contains germinated brown rice extract as an active ingredient and has an effect of inhibiting gene damage.

It is another object of the present invention to provide a meat product in which germinated brown rice extract is treated to inhibit oxidation or inhibit gene damage.

In order to achieve the above object, the present invention provides a method for preventing oxidation of a meat product, which comprises adding germinated brown rice extract to a meat product.

The germinated brown rice extract is preferably added in an amount of 0.08 g to 1 g per kg of the meat product, most preferably 0.8 g. If added below 0.08 g / kg, the effect of preventing oxidation of meat products is insignificant, and adding more than 1 g / kg is not economical.

The germinated brown rice extract is preferably obtained by hot water extraction at 80 to 90 ° C. In addition, it may include a filtrate of hot-water extract or a purified product thereof. As described above, the germinated brown rice extract can be obtained easily and inexpensively using the hot water extraction method, and the germinated brown rice extract obtained by the hot water extraction method can contain a large amount of useful components such as polyphenols and flavonoids.

Brown rice refers to rice that has been harvested, dried, threshed, and then stripped of rice husks. As the rice bran part is removed and the loss of nutrients is great while the rice bran is processed, the brown rice does not lose minerals and vitamins such as high quality vegetable protein because it completely protects the embryo while keeping the embryo firmly. . Brown rice contains a large amount of polyphenols, flavonoids, vitamin C, and dietary fiber.

The germination means that the brown rice, which is the outermost layer of rice and only the rice husk which has been peeled off, is sprouted 1 to 5 mm under appropriate moisture, temperature and oxygen conditions. It contains vitamins, peroxidase-eliminating enzymes, octacosanol, γ-orizanol, arabinoxirane, etc. while preserving the nutritional content of brown rice. In particular, it contains γ-orizanol which maintains its antioxidative ability even at a high temperature, so that it is possible to maintain excellent oxidation-preventing ability even in food processing.

On the other hand, the present invention provides a food additive for meat products having an antioxidant effect, which comprises germinated brown rice extract as an active ingredient.

In addition, the above food additives preferably exhibit the ability to inhibit gene damage.

When meat processing is processed, oxidation occurs, which affects the texture, color, flavor and stability of meat products, resulting in discoloration, rancidity and deterioration of meat products. Therefore, the use of food additives is inevitable. However, synthetic antioxidants in particular have problems such as gene damage, chromosomal migration, cholesterol elevation, carcinogenicity, allergy, and growth deficiency. Accordingly, the present invention has found that germinated brown rice extract has excellent antioxidative ability, and found that germinated brown rice extract was applied to meat products As a result, it was confirmed that it exerts excellent oxidative cleavage ability and inhibits gene damage.

The present invention also provides a meat processing product comprising a germinated brown rice extract as an active ingredient and a food additive for meat products having an antioxidant effect and a gene damage inhibiting ability.

According to the following Experimental Example, it was confirmed that the meat products treated with germinated brown rice extract had excellent DPPH radical scavenging ability, ABTS radical scavenging ability, reducing power, nitrite scavenging ability, lipid peroxidation scavenging ability, hydroxy radical scavenging ability, superoxide radical scavenging ability, there was. In particular, when compared with BHT, which is a synthetic antioxidant, it showed excellent antioxidative ability. As a result, it was confirmed that the meat product treated with the germinated brown rice extract of the present invention is excellent in oxidation even by the addition of the natural extract alone.

Among the meat products treated with the germinated brown rice extract of the present invention, when beef patties were prepared according to one embodiment, the beef having passed 48 hours after slaughter was crushed into a first 12-mm plate with a grinder, and then a second 5-mm plate , And 89.3 g of the ground beef, 9 g of ice, 1.5 g of salt, and 0.2 g of phosphate were mixed in this order by using a mixer, and 2 g of isolated soybean protein was added to increase the physical properties. Thereafter, 0.4 g of garlic powder, 0.5 g of onion powder, 0.1 g of ginger powder, 2 g of sugar, and 2 g of seasoning powder were added to the remaining ingredients to prepare a batter. After adding 0.8 g of germinated brown rice extract to 1 kg of the dough prepared as described above, the mixture was mixed for 10 minutes, vacuum tumbling was performed, and a beef patty was manufactured using a molding machine.

The present invention can provide a method for preventing the oxidation of a meat product by adding a germinated brown rice extract to a meat product.

In addition, the present invention can provide a method for inhibiting gene damage of a meat product by adding a germinated brown rice extract to a meat product.

In addition, the present invention can provide a food additive for natural meat processing products containing an extract of germinated brown rice, which is a natural substance, as an active ingredient and having an antioxidant effect.

In addition, the present invention can provide a meat product having excellent quality because the germinated brown rice extract is treated to prevent oxidation and inhibit gene damage.

Fig. 1 is a process flow diagram of a beef and pork patty.
2 is a graph showing the DPPH radical scavenging ability of a germinated brown rice product treated with germinated brown rice extract.
FIG. 3 is a graph showing the ABTS radical scavenging ability of meat processing products treated with germinated brown rice extract.
FIG. 4 is a graph showing the reducing power of meat processing products treated with germinated brown rice extract. FIG.
FIG. 5 is a graph showing nitrite scavenging activity of meat processing products treated with germinated brown rice extract. FIG.
FIG. 6 is a graph showing the lipid peroxidation inhibition ability of a meat product treated with germinated brown rice extract. FIG.
FIG. 7 is a graph showing the hydroxy radical scavenging ability of a germinated brown rice product treated with germinated brown rice extract.
FIG. 8 is a graph showing the superoxide radical scavenging activity of a meat processing product treated with germinated brown rice extract.
FIG. 9 is a photograph showing the activity of the germinated brown rice extract treated with the pork patty for its own DNA damage inhibition. Lane 1 is a control group, Lane 2 is an oxidizing group, Lane 3 is an oxidative induced + normal pork patty sample group, and Lane 4 is an oxidized + germinated brown rice extract treated pork patty sample group.
Fig. 10 is a photograph showing the activity of preventing the self-DNA damage of the beef patty treated with germinated brown rice extract. Lane 1 is the control group, Lane 2 is the oxidation inducing group, Lane 3 is the oxidation induced + general beef patty sample treatment group, and Lane 4 is the beef patty sample treated with oxidation induced + germinated brown rice extract.

Hereinafter, the structure of the present invention will be described in detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and equivalents thereof include modifications.

[Preparation Example 1: Preparation of germinated brown rice extract]

Approximately 100 g of germinated rice was added to the mixture and heated at 85 캜 for 3 times. The germinated brown rice hydrothermal extract was filtered twice with a filter paper (Adventec Toyo 2, Japan) and concentrated using a rotary evaporator to prepare germinated brown rice extract. Then, the concentrated germinated brown rice extract was stored at -20 ° C after lyophilization for use in the following Examples and Experimental Examples.

[Experimental Example 1: Determination of total phenolic compounds and total flavonoid contents of germinated brown rice extract]

In this experiment, total phenolic compounds and total flavonoid contents of germinated brown rice extract prepared in Preparation Example 1 were measured.

The total phenolic compound content was measured by Folin-Ciocalteu's method (Wang et al. 1994). A standard curve of y = 0.0642x + 0.0618 and R ² = 0.9903 was obtained by testing gallic acid, a standard substance, at concentrations of 0.05, 0.10, 0.15, 0.25 and 0.30 mg / ml. Then, 40 μl of 10 mg / ml germinated brown rice extract, 20 μl of 1 mg / ml Folin-Ciocalteu phenol reagent, and 60 μl of Na ₂ CO ₃ (20%) were mixed. Thereafter, the reaction was carried out in a dark room for 30 minutes, and the absorbance of the obtained solution was measured at 700 nm using an ELISA reader. Thereafter, the total phenol content was measured using a standard curve and yield (6.8%) for phenol concentration. The results are shown in Table 1.

Measurement of the total flavonoid compound content was determined by the method of Nieva et al. (Nieva et al., 2000). First, 25 μl of catechin reagent dissolved in 1 mg / ml was prepared at concentrations of 0.0025, 0.005, 0.01, 0.015, 0.02, and 0.025 mg / ml, respectively, and diluted with 125 μl of distilled water. Then, 8 쨉 l of 5% sodium nitrite (NaNO ₂ ) was added, and the mixture was allowed to react at room temperature for 5 minutes. Then, 15 μl of 10% aluminum chloride was added, and after reacting for 6 minutes, 50 μl of 1 M sodium hydroxide (NaOH) and 27 μl of distilled water were added, and the absorbance was measured at 510 nm using an ELISA reader. The standard curves of y = 0.0168x + 0.0232 and R ² = 0.9972 were obtained. The germinated brown rice extract also had a total flavonoid content (6.8%) and a standard curve of the flavonoid concentration The results are shown in Table 1. < tb >< TABLE >

Extract
Total phenolic
Content *
(mg / GAE / 100 g of dry mass)
Total Flavonoid
Content *
(mg / 100 g dry mass)
Yield (%) GBW 1.76 2.08 6.8

The results showed that the total phenolic content of germinated brown rice extract was 1.76 mg / GAE / 100 g of dry mass and the total flavonoid content was 2.08 mg / 100 g dry mass.

[Example 1: Preparation of Samples of Meat Products Processed with Germinated Brown Rice Extract]

Beef patties and pork patties were prepared using beef and pork 48 hours after slaughter. The beef or pork prepared as shown in Table 2 was crushed into a primary 12-mm plate using a grinder, followed by crushing into a secondary 5-mm plate. Ice, salt, and phosphate were mixed in order using a mixer, Protein was added to increase the physical properties. Thereafter, the remaining ingredients (garlic powder, onion powder, ginger powder, sugar and seasoning powder) were added and mixed for 10 minutes, followed by vacuum tumbling, and each patty was prepared using a molding machine. Each of the prepared patties was stored at 4 ° C for 1 hour and then frozen (-30 ° C) (see FIG. 1).

Then, each of the above patties was crushed using a homogenizer and mixed with the germinated brown rice extract prepared in Preparation Example 1 at a ratio of 1: 1 to prepare a meat product sample treated with germinated brown rice extract.

ingredient (Main material) Beef patty (weight g) Pork patty (weight g) Beef 89.3 Pork 90.3 ice 9 8 Purified salt 1.5 1.5 phosphate 0.2 0.2 system 100.0 100.0 (Substitute) Garlic powder 0.4 0.4 Onion powder 0.5 0.5 Ginger powder 0.1 0.1 Sugar 2.0 2.0 Isolated soy protein 2.0 2.0 Seasoning powder 2.0 2.0 system 7.0 7.0

[Experimental Example 2: Measurement of DPPH radical scavenging ability of meat processing product treated with germinated brown rice extract]

In this experiment, the DPPH radical scavenging activity of the germinated brown rice extract-treated meat product of Example 1 was measured.

DPPH radical scavenging activity was measured using Jeong's experimental method (Jeong et al. 2009). 1, 2, and 3 were added to a 96-well plate in a 96-well plate, and 80 μl of DPPH (0.1 mM in ethanol) and 1 μg / ml BHT as synthetic antioxidant, a general pork and beef patty sample and a germinated brown rice extract, 4, 8 mg / ml) was added to each well, and the mixture was stirred at room temperature for 30 minutes in a dark room. After the reaction, the absorbance at 517 nm was measured and analyzed using an ELISA reader. On the other hand, the relative DPPH scavenging ability is determined as DPPH when it is contacted with a substance having antioxidative activity, the radical is extinguished and the color is changed while giving electrons, expressed as a percentage using the following equation (1).

[Equation 1]

Scavenging activity (%) = (1-Absorbance of sample / Absorbance of control)

As a result, the patty treated with germinated brown rice extract showed excellent DPPH radical scavenging ability, while the general patty had almost no DPPH radical scavenging ability. In addition, it was confirmed that DPPH radical scavenging ability was increased with increasing germinated brown rice extract concentration, and it was confirmed that DPPH radical scavenging ability was also excellent when compared with BHT which is a synthetic antioxidant (Fig. 2).

[Experimental Example 3: Measurement of ABTS radical scavenging ability of meat processing products treated with germinated brown rice extract]

In this experiment, the ABTS radical scavenging ability of the germinated brown rice product treated with germinated brown rice extract was measured.

ABTS radical scavenging activity is based on the reduction of ladalacid by antioxidants Re et al. (1999). 10 ml of 7 mM ABTS and 2.45 mM Potassium persulphate dissolved in distilled water were mixed and allowed to stand for 12-16 hours in a dark room for stabilization. And diluted with PBS (0.01 M, pH 7.4) so that the absorbance of the above mixture was 0.70 ± 0.02 at 734 nm. Thereafter, 0.2 ml of each of the patty samples (0.5, 1, 2, 4, and 8 mg / ml) containing 1 mg / ml BHT, common pork and beef patty samples and germinated brown rice extract were mixed with 0.8 ml of ABTS + solution The reaction was carried out at room temperature for 5 minutes and then measured at 734 nm for a blank. As a control, a solvent was used in place of the extract of the sample, and the scavenging activity of the ABTS radical was calculated using the above equation (1).

Experimental results showed that the patty treated with germinated brown rice extract had very good ABTS radical scavenging ability, whereas the normal patty had little ABTS radical scavenging ability. In addition, it was confirmed that ABTS radical scavenging ability was increased as the germinated brown rice extract concentration was increased. Especially, at the concentration of 2 mg / ml or more, ABTS radical scavenging ability equal to or higher than that of the synthetic antioxidant BHT was confirmed (FIG. 3).

[Experimental Example 4: Measurement of reducing power of meat processing products treated with germinated brown rice extract]

In this example, the reducing power of meat products treated with germinated brown rice extract was measured.

The reductive force measurement was performed with slight modification according to the method described by Chung et al. (Chung et al. 2005). 1 ml each of Patty samples (0.5, 1, 2, 4 and 8 mg / ml) containing 1 mg / ml BHT, general pork and beef patty samples and germinated brown rice extract, 1 ml of PBS (sodium phosphate buffer) 2.5 ml of potassium ferricyanide was mixed and allowed to stand at 50 캜 for 20 minutes. The reaction mixture was then transferred to a new tube (5 ml each), 2.5 ml of TCA (Trichloroacetic acid) was added, and the mixture was centrifuged at 3,000 rpm for 10 minutes in a centrifuge. After centrifugation, add 5 ml of distilled water (DW) and 1 ml of ferric chloride to 5 ml of separated supernatant, and dispense 0.15 ml into 96-well plate (96 well plate). Then, absorbance at 700 nm using an ELISA reader Were measured.

As a result, it was confirmed that the patty treated with the germinated brown rice extract had excellent reducing power, while the reducing power of the general patty was almost not. In addition, it was confirmed that as the concentration of germinated brown rice extract was increased, the reducing power was increased, and it was confirmed that even when compared with BHT which is a synthetic antioxidant, it shows excellent reducing power (FIG. 4).

[Experimental Example 5: Measurement of nitrite scavenging ability of meat processing products treated with germinated brown rice extract]

In this example, nitrite scavenging ability of the germinated brown rice product treated with germinated brown rice extract was measured.

Nitrite scavenging activity was measured using a Griess reagent (Choi et al. 2008). (0.5, 1, 2, 4, and 8 mg / ml) containing 1 mg / ml BHT, common pork and beef patty samples and germinated brown rice extract were mixed with 1 ml each of 1 mM NaNO ₂ and 0.2 8 ml citrate buffer (PH 3.0) was added and mixed. After incubation at 37 ° C for 1 hour, 1 ml of the mixture was taken and mixed with 2 ml of 2% acetic acid and 0.4 ml of Griess reagent. The reaction was then allowed to proceed at room temperature for 15 minutes and then measured at 520 nm with an ELISA reader. The calculation of the nitrite scavenging ability was as shown in the following formula (2).

&Quot; (2) "

Scavenging activity (%) = 1- (Absorbance of treated sample - Absorbance of sample or standard) / Absorbance of control

As a result, it was confirmed that the patty treated with germinated brown rice extract had excellent nitrite scavenging ability, while the normal patty had little nitrite scavenging ability. In addition, it was confirmed that the nitrite scavenging ability was increased as the germinated brown rice extract concentration was increased, and it was confirmed that the nitrite scavenging ability was also excellent when compared with the synthetic antioxidant BHT (FIG. 5).

[Experimental Example 6: Measurement of lipid peroxidation inhibition ability of meat products treated with germinated brown rice extract]

In this experiment, the lipid peroxidation inhibition ability of the germinated brown rice product treated with germinated brown rice extract was measured.

Lipid peroxidation inhibition was measured by using TBA (Thiobarbituric acid) reactive material. The mouse brain was homogenized in Tris-HCl buffer (20 mM, pH 7.4), centrifuged at 4000 rpm for 15 minutes in a centrifuge, and divided into 0.1 ml at 100 mg / ml. 0.2 ml of each of patty samples (0.5, 1, 2, 4, and 8 mg / ml) containing 1 mg / ml BHT, general pork and beef patty samples and germinated brown rice extract were added and 0.1 ml of FeSO ₄ (10 μM) And the mixture was allowed to stand at 37 DEG C for 1 hour. The reaction was stopped by adding trichloroacetic acid (28% w / v, 0.5 ml) and TBA (2% (w / v), 0.38 ml), heating at 80 ° C for 20 minutes, Followed by centrifugation for 10 minutes. The MDA-TBA complex (malondialdehyde-thiobarbituric complex) obtained by centrifugation was measured at 532 nm in an ELISA reader. The inhibition of lipid peroxidation was calculated using the following equation (3).

Equation 3

% Inhibition = (1 - Absorbance of sample / Absorbance of control) × 100

As a result of the experiment, it was confirmed that the patty treated with the germinated brown rice extract had a superior lipid peroxidation inhibiting ability, while the general patty had almost no lipid peroxidation inhibiting ability. In addition, it was confirmed that as the concentration of germinated brown rice extract was increased, the lipid peroxidation inhibiting ability was increased, and it was confirmed that the lipid peroxidation inhibiting ability was also superior to the synthetic antioxidant BHT (Fig. 6).

[Experimental Example 7: Measurement of hydroxy radical scavenging ability of meat processing product treated with germinated brown rice extract]

In this experiment, the hydroxy radical scavenging ability of the germinated brown rice product treated with germinated brown rice extract was measured.

Hydroxyl radical scavenging activity was measured using an ESR spectrometer. 20 μl each of patty samples (0.5, 1, 2, 4, and 8 mg / ml) supplemented with 1 mg / ml BHT, general pork and beef patty samples and germinated brown rice extract, 20 μl of 0.3M DMPO (pH 7.4) After mixing 20 μl of FeSO _4, H ₂ O ₂ dissolved in PBS (pH 7.4) was added and reacted at room temperature for 2 minutes and 30 seconds. They were then transferred to a glass tube and measured with an ESR device. The hydroxy radical scavenging activity was calculated using the following equation (4).

&Quot; (4) "

Hydroxyl radical scavenging activity (%) = [(C-A) / C] X 100

 A: Peak value of sample C: Peak value of control group

As a result of the experiment, it was confirmed that the patty treated with the germinated brown rice extract had excellent hydroxyanradical scavenging ability while the general patty had little scavenging ability for hydroxy radicals. In addition, it was confirmed that as the concentration of germinated brown rice extract was increased, the hydroxyl radical scavenging ability was increased, and it was confirmed that the hydroxy radical scavenging ability was also exhibited when compared with the synthetic antioxidant BHT (FIG. 7).

[Experimental Example 8: Measurement of superoxide radical scavenging ability of meat processing product treated with germinated brown rice extract]

In this experiment, the superoxide radical scavenging activity of the germinated brown rice product treated with germinated brown rice extract was measured.

Superoxide radical scavenging activity was measured using an ESR spectrometer. 20 μl each of patty samples (0.5, 1, 2, 4, and 8 mg / ml) supplemented with 1 mg / ml BHT, common pork and beef patty samples and germinated brown rice extract were mixed with 20 μl of riboflavin and 1.6 mM EDTA After that, 0.8 M DMPO dissolved in PBS (pH 7.4) was added and irradiated for 1 minute under a 365 nm UV lamp. They were then transferred to a glass tube and measured with an ESR device. The superoxide radical scavenging activity was calculated using the following equation (5).

&Quot; (5) "

Superoxide radical scavenging activity (%) = [(C-A) / C] X 100

 A: Peak value of sample C: Peak value of control group

As a result, the patty treated with germinated brown rice extract showed excellent superoxide radical scavenging ability, whereas the normal patty had almost no superoxide radical scavenging ability. As the concentration of germinated brown rice extract increased, superoxide radical scavenging ability was increased, and it was confirmed that superior superoxide radical scavenging ability was also exhibited when compared with BHT which is a synthetic antioxidant (FIG. 8).

[Experimental Example 9: Measurement of DNA damage-preventing activity of meat processing products treated with germinated brown rice extract]

In this experiment, we tried to measure the DNA damage inhibition activity of the germinated brown rice product treated with germinated brown rice extract.

Prevention of oxidative damage of DNA by H ₂ O ₂ was carried out with slightly modified experimental method of Tian & Hua (2005) (Tian & Hua (2005)). 1 μl of plasmid PBR 322 DNA (0.5 g / L), 3 μl of FeSO ₄ (0.08 mm), ₄ μl of 30% H ₂ O ₂ (v / v), 3 μl of distilled water, Beef patty sample, germinated brown rice extract-treated pork patty sample, or germinated brown rice extract-treated beef patty sample) were added and reacted at 37 ° C for 1 hour. Then 2 6 of 6X DNA loading dye was added. Thereafter, it was reacted at 70 V at 0.8% agarose gel electrophoresis at room temperature. DNA bands (supercoiled, linear and open circular) were stained with ethidium bromide and gels scanned through Gel documentation system (Nextep, Korea) For quantification, NEXTEP analysis software was used. Subsequently, the effect of inhibiting DNA oxidation was evaluated by the increase and decrease of supercoiled monomer based on the control value.

As a result of the protective effect of the germinated brown rice product against DNA damage, it was confirmed that the superhelical DNA was completely transformed into the linear form by DNA damage compared with the plasmid DNA control (Lane 2). In addition, when the DNA was treated with the meat product itself, the supercoiled DNA was not restored (Lane 3), but it was confirmed that the meat product containing the germinated brown rice extract was restored (Lane 4). From the above results, it can be seen that the meat products containing germinated brown rice extract have a protective effect against DNA damage (FIGS. 9 and 10).

[Example 2: Preparation of a meat processing product treated with germinated brown rice extract]

Beef or pork meat 48 hours after slaughter was crushed into a primary 12-mm plate with a grinder and then crushed into a secondary 5-mm plate. Thereafter, ice, salt, and phosphate were added to crushed beef or pork using the mixer in the order shown in Table 3, followed by addition of isolated soybean protein to improve the physical properties. Thereafter, the remaining ingredients (garlic powder, onion powder, ginger powder, sugar, and seasoning powder) were added and mixed to prepare a dough. Thereafter, 0.8 g of germinated brown rice extract was added to 1 kg of the dough, followed by mixing for 10 minutes, followed by vacuum tumbling, and each patty was formed using a molding machine. Each of the prepared patties was stored at 4 ° C for 1 hour and then frozen (-30 ° C) (see FIG. 1).

ingredient (Main material) Beef patty (weight g) Pork patty (weight g) Beef 89.3 Pork 90.3 ice 9 8 Purified salt 1.5 1.5 phosphate 0.2 0.2 system 100.0 100.0 (Substitute) Garlic powder 0.4 0.4 Onion powder 0.5 0.5 Ginger powder 0.1 0.1 Sugar 2.0 2.0 Isolated soy protein 2.0 2.0 Seasoning powder 2.0 2.0 system 7.0 7.0

Claims (6)

A method for preventing oxidation of meat products, which comprises adding germinated brown rice extract to a meat product.
The method according to claim 1,
The germinated brown rice extract,
A method for preventing oxidation of meat products, which comprises adding 0.08 to 1 g per kg of meat product.
The method according to claim 1,
The germinated brown rice extract,
Characterized in that it is obtained by hot water extraction at 80 to 90 占 폚.
A food additive for meat products, which comprises germinated brown rice extract as an active ingredient and has an antioxidant effect. 5. The method of claim 4,
A food additive characterized by the ability to inhibit genetic damage.
Characterized in that the food additive of claim 4 or 5 has been treated.

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