Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties

Abstract

The objective of this study was to determine the effects of powdered leaves of lotus (LP), shepherd's purse (SP) and goldenrod (GP) on oxidation stability and quality characteristics of cooked duck/pork patties. Fresh duck tenderloin () and pork meat (, and ) were ground, formulated with LP, SP, GP or butylated hydroxytoluene (BHT), and mixed with other non-meat ingredients. The manufactured patties were cooked, packaged, and stored at 3 °C for 4 weeks. The patties containing 1% of LP, SP and GP had significantly lower values in redness, thiobarbituric acid reactive substances, conjugated dienes and total volatile basic nitrogen compared to control. No significant differences in sensory tenderness between the control and treated samples were observed. Addition of LP had a similar warmed-over flavor extent compared to patties with BHT. These results indicate that incorporation of the natural leaves could effectively inhibit oxidation and maintain freshness of cooked patties without any detrimental effects on sensory attributes during storage.

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

“…During storage, the action of microorganisms or enzymes can lead to decomposition of protein in meat and meat products and then ammonia, trimethylamine, and dimethylamine are produced, which can be measured as the TVBN content [8]. For this reason, TVBN is generally used as an indicator of freshness of meat and meat products.…”

“…TVBN of the meat samples (at day 0 and week 2 of storage) was determined by the Conway microdiffusion method [8] and the results were expressed in mg N/100 g of sample.…”

“…Plant sources, which contain polyphenols and flavonoids, have been applied to meat products as extracts or powders for inhibition or retardation of lipid oxidation during storage storage [7, 8]. Green tea has been generally consumed as a beverage and is a traditional remedial agent used in East Asia.…”

Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum

“…Several studies also reported TVBN to be an indicator of the quantity of biogenic amines, which are produced in the microbiological contamination of foods (Min et al, 2004;Min et al, 2007;Vinci & Antonelli, 2002). The TVBN values of duck/pork meat samples ranged from 124.2 to 172.8 mg N/100 g during refrigerated storage for 4 weeks (Choe et al, 2017)…”

Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction

“…The WOF is unacceptable for customers and can be identified easily by the senses, thus limiting the acceptance of precooked meat products. With the increasing demand of precooked meat products, inhibiting the development of WOF by various antioxidants becomes important (Ferreira et al, 2016;Akcan et al, 2017;Choe et al, 2017).…”