Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

Kim, Yun-a; Park, Sanghun; Park, Yunhwan; Park, Gyutae; Oh, Sehyuk; Choi, Jung Seok

doi:10.3390/foods11071004

Cited by 4 publications

(6 citation statements)

References 61 publications

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“…The improvement in textural properties of chicken meatballs may be due to the addition of oil to the product that reduced the strength of protein-gel mixture. The results were in complete agreement with the findings of Thomas et al [68] and Kim et al [69] in their experiments on the effect of fermented bamboo shoot mince on the quality of pork nuggets and the effect of soy sauce on quality of pork patties, respectively. Tomović et al [70] also observed improved instrumental textural qualities of dry fermented sausage upon the addition of essential oil.…”

Section: Effect Of Beo On Textural Properties Of Meatballssupporting

confidence: 92%

“…The results are also in accordance with the findings of various researchers [63,70,73]. The slightly higher yellowness (b*) values of treated products may be attributed to the oil base and antioxidants present in BEO [69].…”

Section: Effect Of Beo On Color Values Of Meatballssupporting

confidence: 91%

“…These results are in complete agreement with the findings of Moraes-Lovison et al [64] and Siewe et al [65] in their experiments on different EO incorporation in several meat products. Similar results are also reported by different workers [61,64,[68][69][70] in different experiments in meat and meat products.…”

Section: Effect Of Beo On Microbiological Changes In Meatballssupporting

confidence: 91%

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Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Das

Chatterjee

Pal

et al. 2023

Foods

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This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Vibrio cholera, Salmonella Typhimurium, Shigella flexneri, Proteus vulgaris, Escherichia coli and Klebsiella pneumoniae) bacterial strains. The BEO contained a good quantity of total phenolics and flavonoids. In addition, the oil exhibited very potent antioxidant activity scavenging reactive oxygen and other such species, effectively showing IC50 at a very minimal concentration. Further, the BEO exhibited a strong antibacterial effect with MICs within 2 µL and MBCs from 5 to 7 µL for Gram-positive as well as Gram-negative bacteria, respectively. At both the concentrations used, BEO did not show any negative effect on the color of cooked meatballs but rather increased the microbiological and oxidative stability during the overall storage period. Meatballs treated with BEO had considerably reduced oxidative changes in terms of TBARS levels compared to the control. The total viable microbial count was lowest in BEO-treated meatballs and the highest in control. Both control and treated meatballs had a desirable flavor and good acceptability. The sensory attributes and aroma of treated meatballs were better and acceptable during the storage study, whereas the control samples were disliked by the panelists on 15th day. From this study, it can be concluded that bamboo essential oil could be used as a benign and non-toxic preservative to improve the quality and shelf life of cooked meatballs stored under refrigerated conditions.

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Section: Effect Of Beo On Textural Properties Of Meatballssupporting

confidence: 92%

Section: Effect Of Beo On Color Values Of Meatballssupporting

confidence: 91%

Section: Effect Of Beo On Microbiological Changes In Meatballssupporting

confidence: 91%

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Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Das

Chatterjee

Pal

et al. 2023

Foods

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“…Sensory Evaluation. Sensory evaluation was measured by referring to the method used by Kim et al [26]. The sample was baked in a frying pan heated using a portable butane stove (DYC-3000, Daeyang, Busan, Korea) at the same intensity for 3 minutes and 30 seconds on each side and then cooled down at room temperature for 1 hour.…”

Section: Manufacturing Of Pattiesmentioning

confidence: 99%

Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes

Lim

Choi

Park

et al. 2023

Journal of Food Processing and Preservation

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The aim of this study was to assess the feasibility of substituting nitrite in pork meat patties with gromwell root extract and lettuce powder. We made pork patties with gromwell root extract and lettuce powder (control, no addition; positive control, addition of 50 ppm sodium nitrite + 0.1 % ascorbic acid ; T1, 0.3% gromwell root extract; T2, 0.1% lettuce powder; T3, 0.3 % gromwell root extract + 0.1 % lettuce powder ) and investigated whether gromwell root extract and lettuce powder could serve as nitrite substitutes. Addition of gromwell root extract and lettuce powder improved WHC and CL and storage stability. Furthermore, addition of gromwell root extract reduced lightness and yellowness and increased redness. However, it had a negative effect on the sensory evaluation of flavor, bitterness, and off odor. In conclusion, gromwell root extract and lettuce powder showed positive potential as substitutes for nitrite in pork meat patties.

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“…CS-g-GA and CS-g-PA treatments delay the oxidation of proteins and amino acids and prolong the sea-bass shelf life by 6 days. According to a recent study conducted by Cho et al (2020), sauce pretreatment effectively reduces protein and lipid oxidation in grilled pork cakes, as soy sauce contains a large concentration of flavonoids and short peptides with antioxidant properties (Kim et al, 2022). Therefore, during the processing of meat products, it is beneficial to use an optimum proportion of sauce to reduce protein and lipid oxidation, and the formation of dityrosine.…”

Section: Adding Exogenous Antioxidants and Plant Extracts To Inhibit ...mentioning

confidence: 99%

Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies

Yang

Ding

et al. 2022

Comp Rev Food Sci Food Safe

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Protein and amino acid oxidation in food products produce many new compounds, of which the reactive and toxic compound dityrosine, derived from oxidized tyrosine, is the most widely studied. The high reactivity of dityrosine enables this compound to induce oxidative stress and disrupt thyroid hormone function, contributing to the pathological processes of several diseases, such as obesity, diabetes, cognitive dysfunction, aging, and age‐related diseases. From the perspective of food safety and human health, protein‐oxidation products in food are the main concern of consumers, health management departments, and the food industry. This review highlights the latest research on the formation pathways, toxicity, detection methods, occurrence in food, and mitigation strategies for dityrosine. Furthermore, the control of dityrosine in family cooking and food‐processing industry has been discussed. Food‐derived dityrosine primarily originates from high‐protein foods, such as meat and dairy products. Considering its toxicity, combining rapid high sensitivity dityrosine detection techniques with feasible control methods could be an effective strategy to ensure food safety and maintain human health. However, the current dityrosine detection and mitigation strategies exhibit some inherent characteristics and limitations. Therefore, developing technologies for rapid and effective dityrosine detection and control at the industrial level is necessary.

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Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

Cited by 4 publications

References 61 publications

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes

Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies

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