Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

The antioxidant effect of different kimchi extracts in cooked ground pork during storage for 14 days at 4 °C was studied. Cooked ground pork was treated with ascorbic acid, BHT, baechu kimchi (BK), got kimchi (GK), puchu kimchi (PK), and white kimchi (WK) and compared to cooked ground pork without antioxidant. Radical scavenging and chelating activities of kimchi extracts were in the order: GK > PK > BK > WK. Total phenolic contents and flavonoid contents ranged from 32.52 to 46.73 mg of GAE/g and 5.87 to 25.58 mg quercetin/g, respectively. Significantly (P < 0.05) lower values of TBARS, peroxide values, and hexanal contents were obtained for GK treated samples compared with cooked pork without antioxidant during refrigerated storage. GK showed good antioxidant activity and was significantly different (P < 0.05) from the other treatments. Based on these findings, the natural antioxidants examined may have applications in the development of nutritionally enhanced meat products with enhanced shelf life.