Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Ahn, Su-Jin; Kim, Hyung Joo; Lee, Nayeon; Lee, Chi H.

doi:10.5713/ajas.18.0384

Cited by 19 publications

(11 citation statements)

References 25 publications

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“…The RP treatment and the control did not show a difference (p>0.05) in their CIE a* values ( Table 4 ), while CCP and SP treatments had lower CIE a* values than the control. Recently, similar results were reported by Ahn et al (2019) , who investigated the effects of dried radish leaves and roots on the quality of pork patties. They found that the combination of powders made from radish leaf and root did not change the redness of pork patties.…”

Section: Resultssupporting

confidence: 81%

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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This study investigated the potential for using vegetable powders as a natural replacement for sodium nitrite and their effects on the physicochemical characteristics of alternatively cured pork products. We analyzed pork products subjected to four treatments: control (0.015% sodium nitrite), Chinese cabbabe powder (CCP) treatment (0.4% Chinese cabbage powder), radish powder (RP) treatment (0.4% radish powder), and spinach powder (SP) treatment (0.4% spinach powder). Among the vegetable powders prepared in this study, SP had the highest (p<0.05) nitrate content, while CCP had the lowest (p<0.05). The cooking yields from these treatments were not significantly different from each other. However, the products with vegetable powders had higher (p<0.05) pH and thiobarbituric acid reactive substances values than the control. Pork products with vegetable powders also showed lower CIE L* values and higher CIE b* values than the nitrite-added control. RP treatment had similar (p>0.05) CIE a* values to the control, while SP treatment had the lowest (p<0.05) CIE a* values. The residual nitrite content was lower (p<0.05) in the vegetable powder added pork products than in the control, although nitrosyl hemochrome and total pigment contents in the CCP and RP treatments were similar (p>0.05) to those in the control. The control, CCP, and RP treatments showed curing efficiencies greater than 80%, indicating that CCP and RP would be promising potential replacements for sodium nitrite. The results of this study suggest that RP may be a suitable natural replacement for sodium nitrite to produce alternatively cured meat products, compared to other leafy vegetable powders.

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Section: Resultssupporting

confidence: 81%

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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“…Restructured meat products such as patties and sausages are an important part of both the meat product and fast-food industries. Recently, the demand for healthier meat and processed meat products has increased (Ahn et al, 2019;Baek et al, 2016;Hoffman and Mellett, 2003). An excessive intake of animal fat can cause cardiovascular disease, high cholesterol, obesity, and chronic diseases (Hur et al, 2008;Serdaroğlu et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Lee¹,

Kim²,

Choi³

et al. 2020

Food Sci Anim Resour

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“…The control beef patties showed a significantly lower pH ( p ≤ 0.05) than the rest of the treatments. Similarly, other studies also found that control beef patties presented the lowest pH values after production (day 0) in comparison with those reformulated using leaf powders [ 13 , 21 , 45 ], while in other cases, no differences were found [ 46 ]. During storage, there was a general tendency for the pH of the samples with synthetic and natural antioxidants to decrease.…”

Section: Resultsmentioning

confidence: 64%

“…These increases in the moisture content could be related to the fiber present in these leaf powders, which have favored water retention. Moreover, the dehydrated leaf powders could also contribute with a high mineral amount to the total ash content of beef patties, and explain the results obtained [ 46 ]. Another study reported a significant increase of ash in beef patties reformulated with moringa leaf powder, due to the previous explanation, but they also found a significant decrease in moisture content [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…In contrast, the reformulation of pork beef patties with walnut leaf powders produces a significant increase in the moisture retention in the product [ 45 ]. Similarly, the addition of radish leaves and roots to pork beef patties formulations also produced a significant increase in the moisture and ash contents [ 46 ]. These increases in the moisture content could be related to the fiber present in these leaf powders, which have favored water retention.…”

Section: Resultsmentioning

confidence: 99%

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Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

et al. 2022

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Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50–5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

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Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Cited by 19 publications

References 25 publications

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products

Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties

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