Effects of temperature-fluctuation in a refrigerator on antioxidative index and storage qualities of various foods.
10.4163/jnh.2017.50.2.133
- Author:
Hee Jung PARK
1
;
Myung Ju LEE
;
Hye Ran LEE
Author Information
1. Department of Food and Nutrition, Kookmin University, Seoul 02707, Korea.
- Publication Type:Original Article
- Keywords:
food storage;
temperature fluctuation;
food handling;
nutrition value
- MeSH:
Food Handling;
Food Storage;
Lettuce;
Nutritive Value;
Polyphenols;
Red Meat;
Salmon;
Water
- From:Journal of Nutrition and Health
2017;50(2):133-141
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. METHODS: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at 0.7 ± 0.6℃, 1.2 ± 1.4℃, and 1.6 ± 2.8℃. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at −0.3 ± 0.8℃, −0.6 ± 2.3℃, and −1.5 ± 4.4℃. Both of them were stored for a period of 14 days. RESULTS: The amount of water loss was highest in beef, and the microbial count was also the highest at −1.5 ± 4.4℃. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at −1.5 ± 4.4℃. Moisture retention was the highest at 0.7 ± 0.6℃ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at 0.7 ± 0.6℃ (p < 0.05). DPPH activity decreased in the order of 0.7 ± 0.6℃> 1.2 ± 1.4℃> 1.6 ± 2.8 ℃ over 7 days. CONCLUSION: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.
