Antioxidant Activity of Mustard Seed Extract According to Ethanol Concentrations and Its Effects on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics dry-aged pork loin ham during aging period. In experiment 1, antioxidant activity was assessed for extracted with varying ethanol concentrations results showed high at 25%, 50%, 75% concentrations. 2, treated obtained using different concentrations: not (control), 25% (MS25), 50% (MS50), (MS75). Physicochemical were measured in wk 0, 4, 6. The pH, aw, yellowness, thiobarbituric acid reactive substances volatile basic nitrogen values lower samples compared to control (p<0.05). conclusion, applying extracts, particularly MS75, production process could enhance stability improve color attributes without having negative impacts product quality.