Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory Properties of Beef - repository civitas UGM
P A A A
A A A P
The 16 AAAP th Sustainable Livestock Production in the Perspective of Congress Food Security, Policy, Genetic Resources, and Climate Change Food Security Sustainable Livestock Production in the Perspective of
Proceedings
, Policy
Full Papers
, Genetic Resources, and Climate Change Proceedings Full Papers th
The 16 AAAP Congress
! " # $" % & '&
!!
" "# $% &% & $'#%(" % " "
- # () $ & ' &
- && * ,
- & ! - , * - ' . & * . * / * . 0& * + (1$(2 3 - 41(2. 5 .
6
7 4849 , && 7 4( : 4;.< *
- = > ' & * 0 && ? ' * &
- & ' & * @ - ? *
A3 ;<8$)14$82<9$8<$<
- ( ! - 4 + B & *
- 2 * / 9 0&
# &
Scope of AAAP: AAAP is established to devote for the efficient animal production in the Asian-Australasian region through national, regional, international cooperation and academic conferences.
Brief History of AAAP: AAAP was founded in 1980 with 8 charter members representing 8 countries-those are Australia, Indonesia, Japan, Korea, Malaysia, New Zealand, Philippines and Thailand. Then, the society representing Taiwan joined AAAP in 1982 followed by Bangladesh in 1987, Papua New Guinea in 1990, India and Vietnam in 1992, Mongolia, Nepal and Pakistan in 1994, Iran in 2002, Sri Lanka and China in 2006 , thereafter currently 19 members.
Major Activities of AAAP: Biennial AAAP Animal Science Congress, Publications of the Asian-Australasian Journal of Animal Sciences and proceedings of the AAAP congress and symposia and Acknowledgement awards for the contribution of AAAP scientists.
Organization of AAAP:
∙ President: Recommended by the national society hosting the next biennial AAAP Animal Science Congress and approved by Council meeting and serve 2 years. ∙ Two Vice Presidents: One represents the present host society and the other represents next host society of the very next AAAP Animal Science Congress. ∙ Secretary General: All managerial works for AAAP with 6 years term by approval by the council ∙ Council Members: AAAP president, vice presidents, secretary general and each presidents or representative of each member society are members of the council. The council decides congress venue and many important agenda of AAAP Office of AAAP: Decided by the council to have the permanent office of AAAP in Korea.
Currently # 909 Korea Sci &Tech Center Seoul 135-703, Korea Official Journal of AAAP: Asian-Australasian Journal of Animal Sciences (Asian-Aust. J. Anim. Sci. ISSN 1011-2367. http://www.ajas.info ) is published monthly with its main office in Korea Current 19 Member Societies of AAAP:
ASAP(Australia), BAHA(Bangladesh), CAASVM(China), IAAP(India), ISAS(Indonesia),
IAAS(Iran), JSAS(Japan), KSAST(Korea), MSAP(Malaysia), MLSBA(Mongolia),
NASA(Nepal), NZSAP(New Zealand), PAHA(Pakistan), PNGSA(Papua New Guinea),
PSAS(Philippines), SLAAP(Sri Lanka), CSAS(Taiwan), AHAT(Thailand), AHAV(Vietnam). Previous Venues of AAAP Animal Science Congress and AAAP Presidents
I 1980 Malaysia S. Jalaludin
II 1982 Philippines
V. G. Arganosa
III 1985 Korea In Kyu Han
IV 1987 New Zealand
A. R. Sykes V 1990 Taiwan T. P. Yeh
VI 1992 Thailand
C. Chantalakhana
VII 1994 Indonesia
E. Soetirto
VIII 1996 Japan T. Morichi
IX 2000 Australia J. Ternouth X 2002 India P. N. Bhat
XI 2004 Malaysia Z. A. Jelan
XII 2006 Korea
I. K. Paik
XIII 2008 Vietnam N.V. Thien
XIV 2010 Taiwan L.C. Hsia
XV 2012 Thailand C.Kittayachaweng XVI 2014 Indonesia Yudi.Guntara.Noor
- + )" * + ) "% )" !! " "## + !(% %! ! , # " ! -" %(%-" ! #",% ! " , # ) ' () & * * 0 . , . ' &.
, ,, * '
- , * , () ' >5 - .
- ' && &a
- & - , & && - & & ' & ' , , && - & * - & ' , , * , ' * * * .
- ' & ' & * &
- & , - - *
, & ' & * * ' & - & & ' * *
& * * = , * , & - , * & ,
- , # & , && & , & & - >
- && # >C & ! -
- , , * - ' + . & * . * / 0& D &am>& , * &
- , , - & ' . , , ,, . && , - ' E &' * * & * - . ' . ,,>,, , & - & , - '' * ' & > * ,
- & , ' ! & & - * &&. ' . ' * &>'& & ' , & * . *&
- . &&am
- = &' ' () && . && ' , * , ' &' && :, * && ** ' - * -
&& * , * , *
- " ,, * & * && ' . , * && ' " ? ' / & & * ' 5 . & " A
F. / * ' @ -
- ? . - * ' * & , * &
- . ' * 0 . / - & A '
' && > ** * # *
- . :* &&
- . & . ' , - , ,& * * ' *
' ' & & && * && * &&
5
- & ' && ' G# H A ' ()
. " ",% ! " , # )" ," ! + ( !!/
,& &* && ' # () 3 - (1 I (2. 41(2 . @ - ? . 5 # & > * # * ' & * H. ' * & & / - & , . * * G
& " & * & ' ! - *
- $? ' * &
- & ' & * @ - ? @ - ? , & *
5 . ' , * & / * & & , ' & - * & -
' *
- # () ' * ' * * & , && * & * * * & & * - # ' * * & , '' ' - ,& .
- && , . ' & ,. ' * . & , ,
' && - * - & && , ,&
- , , ' & - * , & * . ' . & * & * . *& . * & &' . & . && & * & & -
- && & - * (.411 * , . * , . , ' 21 *
<<1 * , , &&
- , # & , - & ,, :*
- ' :, ' '' ' & . & *
& , ' , & & ' -
- ? - . & , ' ' *
- . * . * & &
- $ & #
- & * & & , , * && , ' , * * * , , ' ' * , ' ' * * ,
- & & # =, && ''
- & . , * , && & &* 5 & " A
F. " ? ' #
- / & & * ' 5 &&
- & ? - . * &
- & '' ,, ' * * & '
- , * , E * , * * & , ' ' , ' * , + & ,. . , - ' &
- & * & 5 . A
- # ,& . ,& * , 5 && ' , * * & ,,
0& && & 3 - (2. 41(2 & ' & ' ,
&& &* : ' (< & - ' # && , -
- , * , * - ,, * ' - & & *
&& ' , & . && ' -
5
- ' & * . ' & :, &
- && ,& & 5 .
& 5 * ? 5
3 # ()
# , * ' () ' $ & * ' & * * G H & (1$(2 3 - 41(2 . @ - ? . 5 . . * ' - & # J &
' & - , J & ' * , #
- & ' , * * & ' <92 * . * ' B)8 , , ' & , B8) , , ' , , * > -
- ,& . * 3 + # * &
7 * / , * 7 & . & &' " & ? 7 * # * & + '
7
- & 7 + & 7 && . ? . :
- & , # * ' * * && * - & ' (.148
- ' 24 * ' - - . )1 ' * <2
- && # - * ' 2 & <( &
- ' ) - ( *
' & ' , * , & * . , & > ' *& (21 *
, * * ' && , ' && * , & : ''
# * ' * * & & && - ,, * '' ' * * - ' && * , & & . & & & ,, '' * '' * ' + * & ' & * * .
@ - ? && ' ' & / *
- & , - &, , , ' , * + && . & &
&& ' - & & * * ' & '
- & #
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
CONTENTS
ORAL PRESENTATION Code Title Page Genetic and ReproductionLarge Ruminants
1
5
9
13
17
21
25
29
33
37
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
Code Title Page
1210
1214
Others
1217
1221
1225
1229
Products Technology and Food Safety Large Ruminant
1237
1241
1244
Food Security, Policy, Genetic Resources and Climate Change Sustainable Livestock Production in the Perspective of
Code Title Page
1248
Small Ruminant
1251
1255
1260
1263
1267
Poultry
1276
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
Code Title Page
1365
1369
1373
POSTER PRESENTATION Code Title Page Genetic and Reproduction
Large Ruminant
1383
1387
1390
1394
1398
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
Code Title Page
2459
2462
Others
2466
2470
2474
2478
2482
Products Technology and Food Safety Large Ruminant
2485
2489
2493
2497
Food Security, Policy, Genetic Resources and Climate Change Sustainable Livestock Production in the Perspective of
Code Title Page
2501
2505
2509
2513
2516
2518
2523
2527
2531
2534
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
Code Title Page
2622
2626
2632
2636
Others
2640
2644
2648
2652
Waste and Environtmental Issues in Livestock Large Ruminant
2656
food security, policy, genetic resources and climate change Sustainable livestock production in the perspective of
Effect of Soy Protein Hydrolysate Addition on Peroxide Value and Sensory
Properties of Beef
Jamhari, Rusman, Resty Tarwiyatul Falah and Anggista Luthfiana Senja Pratiwi
Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia, 55281 Corresponding email: jam_hari@ugm.ac.id
ABSTRACT
The objective of this study was to investigate the effect of soy protein hydrolysate on peroxide value and sensory properties of beef stored at refrigerator temperature. Materials used in this study were Ongole grade beef of loin, soy protein extract, and pancreatic extract of goat. There were two treatments in this study, namely soy protein hydrolysate level, consisting of 0, 50, and 100%, and duration of storage time at the refrigerator temperature, consisting of 0, 3, 6, and 9 days. Variables observed included peroxide value and sensory properties of beef, consisting of color, texture, flavor, juiciness, tenderness, and acceptability. Peroxide value and sensory characteristics were tested by analysis of variance of 3x4 factorials with 3 replications. The mean differences were tested by Duncan’s New Multiple Range Tests. The results of this study showed that level of soy protein hydrolysate did not influence the peroxide value and the sensory properties of beef. Duration of storage time of beef with soy protein hydrolysate increased the peroxide value, and the color, texture, flavor, juiciness, tenderness, and the acceptability scores of beef. There were interactions between level of soy protein hydrolysate and duration of storage time on the peroxide value and texture score of beef.
Key Words: Beef, Soy protein hydrolysate, Refrigerator storage, Peroxide value, Sensory
properties of beef
INTRODUCTION
Protein hydrolysates have recently been reported to inhibit lipid oxidation in food and cellular systems (Park et al., 2001). Antioxidant activity of protein hydrolysates mainly relies on peptides present in the hydrolysate. Hydrolysates rich in peptides containing hydrophobic amino acids, such as Propionic (Pro), Leucyne (Leu), Alanyne (Ala), Tryptopan (Trp) and Phenylalanine (Phe), are believed to possess high antioxidant activity (Mendis et al., 2005). Peptides containing Trp, Tyrosine (Tyr) and Methyonine (Met) also show the highest antioxidant activity, followed by Cysteine (Cys), Histidine (His) and Phe (Davalos et al., 2004). In addition, acidic (Aspartic (Asp) and Glutamine (Glu) and/or basic amino acids (Lysine (Lys)) play an important role in the chelation of metal ions by carboxyl and amino groups in their side chains (Rajapakse et al., 2005). Therefore, amino acid composition of peptides in protein hydrolysates is a critical factor in controlling the antioxidant activity of protein hydrolysates. Recently, bioactive peptides from enzymatic hydrolysis of various food proteins such as soy protein, casein, whey protein, gelatin and wheat gluten have been shown to possess antioxidative activity (Elias et al., 2008). Whey and soy protein hydrolysates act as natural antioxidants in cooked meat (Decker and Crum 1993; McCarthy et al., 2001). In present study, we investigated the effect of soy protein hydrolyzate on peroxide value and sensory characteristics of beef stored at refrigerator temperature
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
The research materials were Ongole grade beef loin sections and goat pancreas obtained from the Yogyakarta slaughter house, soybean purchased from Yogyakarta traditional markets, biuret solution, DPPH solution, BSA standard solution, ice water, hot water, petroleum ether, methanol, ammonium thiocyanat, Na2S2O3, 2% casein, tyrosine 0.5 mmol / L, 10% TCA, Na2CO3, Folin, polyethylene plastic, saline, distilled water, pH 7 buffer, NaOH and HCl 1 N.
Preparation of soy protein hydrolysate Soybeans at amount of 1 kg was soaked in water overnight, and then boiled for 10 minutes.
Soybean then blended with water with the ratio of 1:2 (w/w). Soy protein extract was then added with pancreatic extract with the ratio of protein content of soy protein hydrolysate and pancreatic extract of 100:1 (w/w), The extract was then incubated in the water bath at
o o
temperature of 37 C for 2 hours. Hydrolysis of soy protein was terminated by heating at 95 C for 10 min.
Preparation of meat sample
Ongole grade beef consisted of 12 samples, each weighing approximately 100 g, were divided into 3 treatment of soy protein hydrolysate, with the level 0, 50, and 100%. Samples were then soaked in soy protein hydrolysate for 1 hour. Samples were then vacuum packaged with polyethylene. Samples were then stored in the refrigerator temperature. Samples were tested on peroxide value and sensory quality at 0, 3, 6, and 9 days of storage.
Sampel test
Peroxide value test was tested as performed by Mitsuda et al. (1996). Sensory properties were tested on color, texture, flavor, juiciness, tenderness, and acceptability. Assessment scores used to the sensory quality test were color (1: very red less to 5: very red), texture (1: very rough to 5: very smooth), flavor (1: very unlike to 5: very like), juiciness (1: very dry to 5: very juicy), tenderness (1: very tough to 5: very tender), and acceptability (1: very unlike to 5: very like). Data were analyzed by using analysis of variance of 3x4 factorials by using SPSS ver. 15.0.
RESULTS AND DISCUSSIONS
Peroxide value of beefThe results showed that addition of soy protein hydrolysate had no significant effect on the peroxide value, but duration of storage time had a significant effect (P<0.05) on the peroxide value of beef meat. During the oxidation, peroxide value reaches a maximum and then decreases as stated by Ketaren (1986) that peroxide levels in the fat starts to increase and after reaching the maximum value, then the percentage of oxygen in the fat will rise gradually and in the last stage, the polymerization process will increase, there will be further degeneration reaction that will produce volatile compounds. There were interactions between the level of soy protein hydrolysate and the duration of storage time (P<0.05) on the peroxide value of beef meat.
Table 1. Peroxide value of beef meat with the addition of soy protein hydrolysate (ml eq/kg) Duration of storage Level of soya protein hydrolysate (%) Mean time (days) mn l k a 50 100 0.20±0.00 0.17±0.00 0.15±0.00 0.17±0.02 o n l b 3 0.24±0.02 0.22±0.01 0.18±0.00 0.21±0.02 m o mn b 6 0.20±0.00 0.24±0.00 0.21±0.00 0.22±0.02 l mn o b 9 0.17±0.00 0.21±0.00 0.26±0.00 0.21±0.03 ns Mean 0.20±0.02 0.21±0.02 0.20±0.41 ns ab Not significant. klmno Value with different superscript in the same column showed significant difference (P<0.05).
Value with different superscript in the different raw and/or column showed significant difference (P<0.05).
food security, policy, genetic resources and climate change Sustainable livestock production in the perspective of Sensory properties of beef
The color score was tested on uncooked beef meat. The addition of soy protein hydrolysate up to 100% had no any changes in color, but the duration of storage time changed the color scores significantly (P<0.05). The color score increased as increasing of the duration of storage time (Table 2). This might be affected by vacuum packaging. Vacuum packaging leads to a purplish red color of meat. It was due to the lack of oxygen in the vacuum packaging. When the exterior of the meat is in contact with oxygen from the air, the oxygen will combine with heme from myoglobin to produce oxymyoglobin so the meat color changes from bright red to red-purple (Cross and Overby 1986).
Table 2. Color score of beef meat with the addition of soy protein hydrolysate Duration of storage Level of soya protein hydrolysate (%) Mean time (days) 50 100 a 2.28±0.31 2.95±0.28 2.84±0.26 2.70±0.39 a 3 2.64±0.67 2.64±0.70 2.60±0.56 2.63±0.56 b 6 3.44±0.16 3.38±0.15 3.39±0.18 3.40±0.18 b 9 3.24±0.04 3.11±0.20 3.10±0.27 3.10±0.27 ns Mean 2.91±0.58 3.02±0.44 2.94±0.44 ns ab Not significant.
Value with different superscript in the same column showed significant difference (P<0.05).
The addition of soy protein hydrolysate has no affect the texture score of meat, whereas the duration of storage time affected significantly (P<0.05) on texture score (Table 3). There were interactions between the addition of the soy protein hydrolysate and duration of storage time on texture score (P<0.05). Soeparno (2009) stated that prolonged storage lead to decrease water holding capacity and structural changes in meat proteins. The decrease in water holding capacity of meat during storage affected the texture of the meat.
Table 3. Texture score of beef meat with the addition of soy protein hydrolysate Duration of storage Level of soya protein hydrolysate (%) Mean time (days) k klmn n b 50 100 2.80±0.00 3.17±0.13 3.57±0.04 3.18±0.34 klm kl kl a 3 2.95±0.04 2.91±0.30 2.89±0.27 2.91±0.20 mn mn mn c 6 3.35±0.10 3.37±0.20 3.35±0.15 3.36±0.13 lmn lmn klm b 9 3.29±0.23 3.31±0.10 3.04±0.07 3.21±0.18 ns ns Mean 3.10±0.26 3.19±0.25 3.21±0.31 ab Not significant. klmno Value with different superscript in the same column showed significant difference (P<0.05).
Value with different superscript in the different raw and/or column showed significant difference (P<0.05).
The addition of soy protein hydrolysate has no affect on flavor score of beef, but the duration of storage time affected significantly (P<0.05) on flavor score (Table 4). Flavor varied and influenced by several factors, namely 1) species, 2) the age of the cattle, 3) methods of cooking and ingredients added as curing agents and spices, 4) the number and type of fat in meat and its products, 5) withering flesh after cutting, and 6) feed given before cutting. Most of the possible factors derived from different combination like wise produced at diverse flavor (Pearson and Tauber, 1984).
10-14 November 2014, Gadjah Mada University, Yogyakarta, Indonesia Proceedings of the 16 AAAP Animal Science Congress Vol. II th
Table 4. Flavor score of beef meat with the addition of soy protein hydrolysate Duration of storage Level of soya protein hydrolysate (%) Mean time (days) 50 100 a 2.79±0.06 3.11±0.34 3.06±0.17 2.99±0.24 a 3 2.82±0.15 3.09±0.10 3.00±0.20 2.97±0.18 b 6 3.20±0.30 3.39±0.11 3.40±0.30 3.33±0.24 b 9 3.55±0.10 3.44±0.10 3.35±0.16 3.45±0.14 ns ns Mean 3.09±0.36 3.26±0.23 3.20±0.26 ab Not significant.
Value with different superscript in the same column showed significant difference (P<0.05).
The addition of soy protein hydrolysate up to 100% did not result any differences in juiciness scores, but juiciness scores decreased significantly (P<0.05) as increasing of duration of storage time (Table 5). This was due to the decrease of water holding capacity of meat during storage in the refrigerator so caused more dry meat. Low levels of meat juiciness can be caused by high cooking loss (Soeparno, 2009).
Table 5. Juiciness score of beef with the addition of soy protein hydrolysate Duration of storage Level of soya protein hydrolysate (%) Mean time (days) 50 100 b 2.98±0.10 2.75±0.27 3.04±0.30 2.92±0.24 b 3 3.22±0.25 2.89±0.17 2.73±0.35 2.94±0.31 a 6 2.15±0.04 2.06±0.11 2.22±0.04 2.14±0.09 a 9 2.02±0.10 2.17±0.13 2.26±0.17 2.15±0.16 ns ns Mean 2.59±0.55 2.47±0.40 2.56±0.41 ab Not significant.
Value with different superscript in the same column showed significant difference (P<0.05).
The addition of soy protein hydrolysate up to 100% had no effect on tenderness score of beef meat, but the tenderness score increased significantly (P<0.05) as increasing of duration of storage time (Table 6). Storage can lead to degradation of the meat proteins, so the meat becomes more tender. Tenderness of meat is also caused by cooking. During cooking process, meat collagen fibers swell, then shrink and eventually disintegrated (Cassens, 1971).
Table 6. Tenderness score of beef meat with the addition of soy protein hydrolysate Duration of storage Level of soya protein hydrolysate (%) Mean time (days) 50 100 a 2.80±0.07 2.82±0.23 3.22±0.19 2.94±0.25 bc 3 2.93±0.06 3.24±0.56 3.04±0.07 3.07±0.30 b 6 3.09±0.15 3.42±0.23 3.37±0.26 3.29±0.24 c 9 3.62±0.27 3.62±0.04 3.60±0.17 3.61±0.16 ns ns Mean 3.11±0.35 3.27±0.40 3.31±0.26 abc Not significant.
Value with different superscript in the same column showed significant difference (P<0.05).
The addition of soy protein hydrolysate up to 100% had no significant differences in the
acceptability score, but the duration of storage time increased significantly (P<0.05) the
acceptability score of meat (Table 7). Sensory properties include flavor, texture, and elasticity,
related to the palatability and acceptability of meat products.food security, policy, genetic resources and climate change Sustainable livestock production in the perspective of Table 7. Acceptability score of beef meat with the addition of soy protein hydrolysate
Duration of storage Level of soya protein hydrolysate (%) Mean time (days) 50 100 a 2.93±0.13 3.00±0.20 3.06±0.17 3.00±0.16 a 3 2.77±0.08 3.02±0.25 2.97±0.21 2.92±0.20 b 6 3.40±0.07 3.57±0.13 3.44±0.21 3.47±0.15 b 9 3.71±0.15 3.60±0.07 3.38±0.10 3.56±0.17 ns ns Mean 3.20±0.39 3.29±0.33 3.21±0.26 ab Not significant.
Value with different superscript in the same column showed significant difference (P<0.05).
CONCLUSSIONS
The addition of soy protein hydrolysates at the level of 0, 50, and 100% had no effect on the peroxide value and sensory properties of beef meat. The increase of duration of storage time increased the peroxide value, the scores of color, texture, flavor, juiciness, tenderness, and acceptability. There were interactions between level of soy protein hydrolysate and the duration of storage time on peroxide value and texture scores of beef meat.
REFERENCES
Cassens. R. G. 1971. The Science of Meat and Meat Products. Eds. J.F. Price and B.S.Schweigert, W.H. Freeman and Company, San Fransisco, CA. Cross, H.R. and A.J. Overby. 1986. World Animal Science: Meat Science, Milk Science and Technology. Elsevier Science Publisher, Amsterdam.
Davalos, A., M. Miguel, B. Bartolome, and R. Lopez-Fandino, 2004. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. Journal of Food Protection, 67: 1939-1944. Decker, E.A. and A.D. Crum, 1993. Antioxidant activity of carnosine in cooked ground pork.
Meat Sci. 34: 245-253. Elias, R.J., S.S. Kellerby, and E.A. Decker, 2008. Antioxidant activity of proteins and peptides. Crit. Rev. Food Sci. Nutr. 48: 430-441.
Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan.Universitas Indonesia Press. Jakarta. McCarthy, T.L., J.P. Kerry, J.F. Kerry, P.B. Lynch,. and D.J. Buckley, 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci. 58: 45-52. Mendis, E., N. Rajapakse, and S.K. Kim, 2005. Antioxidant properties of a radicalscavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate. Journal of
Agricultural and Food Chemistry, 53: 581-587. Mistuda H, K. Yuasumoto and K. Iwami, 1996. Antioxidation action of indole compounds during the autoxidation of linoleic acid. Eiyo To Shokuryo. 19: 210-214.
Park, P.J., W.K. Jung, K.S. Nam, F. Shahidi, and S.K. Kim, 2001. Purification and characterization of antioxidative peptides from protein hydrolysate of lecithinfree egg yolk. Journal of the American Oil Chemists Society, 78: 651-656. Rajapakse, N., E. Mendis, H.G. Byun, and S.K. Kim, 2005. Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. Journal of Nutritional Biochemistry, 16: 562-569. Soeparno. 2009. Ilmu dan Teknologi Daging. Cetakan V, Gadjah Mada University Press, Yogyakarta.