Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract

박선영,; 진구복,

doi:10.5851/kosfa.2007.27.4.432

Cited by 25 publications

(6 citation statements)

References 9 publications

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“…After 15 days of refrigerated storage, the pH level slightly decreased in C0 and C1 while no significant changes were recorded in P1 and P2. These results are in good agreement with those presented by Park and Jin (2007) who also found that the pH of pork patties containing Bokbunja (Rubus coreanus) extract was stable during 12 days refrigerated storage. Similar observations on the reduction in pH have recently been reported during storage of refrigerated chicken patties incorporated with moringa (Moringa oleifera) leaf powder (Elhadi, Elgasim, & Ahmed, 2017).…”

Section: Phsupporting

confidence: 92%

Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

Boruzi

Nour

2019

CyTA - Journal of Food

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The addition of walnut leaf powder (WLP) at 0.2% and 0.5% as a natural antioxidant in salted pork meat patties during refrigerated storage for 15 days was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). Proximate composition, cooking yield, pH, total phenolic content, free radical scavenging activity, lipid peroxidation expressed as thiobarbituric acid reactive substances (TBARS) and sensory analyses were conducted on manufactured patties. The pork patties containing 0.5% WLP had lower TBARS values and higher antioxidant activity compared to the BHT added and control samples during the 15 days of refrigerated storage. Addition of WLP significantly (P < .05) reduced lightness and redness but increased the hue angle of pork patties. In the sensory evaluation, WLP produced satisfactory results concerning the appearance, flavor and overall acceptability. The results indicated the potential of walnut leaf powder to retard lipid oxidation and to enhance the quality of cooked ground pork meat.

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Section: Phsupporting

confidence: 92%

Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

Boruzi

Nour

2019

CyTA - Journal of Food

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“…The non-preferred portions of pork are consumed as sausages, hams, jerky, and balls; however, it is difficult to manage a processing company because the purchasing power of meat products is lower than that of roasting pork since purchasing the meat products is lower than the roasting pork, it is increasingly difficult to inventory management of the meat processing company ( Korea Meat Trade Association, 2015 ). There have been many studies to promote the consumption of the non-favored parts, and efforts have been made to improve quality by developing meat products with natural functional materials ( Kim et al , 2015 ; Park, 2014 ; Park and Chin, 2007 ).…”

Section: Introductionmentioning

confidence: 99%

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Lee

Jung³

et al. 2017

Korean Journal for Food Science of Animal Resources

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This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

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“…These results indicate that components in various natural vinegars, including polyphenols, flavonoids, and vitamin C have lipid oxidation inhibition activity. Park and Chin (29) found that the Bokbunja extract, which contains antioxidants such as polyphenols and anthocyanins, decreased TBARS values in pork patties.…”

Section: Tbars Valuesmentioning

confidence: 99%

Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)

Choe

Kim

2016

Food Sci Biotechnol

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This study evaluated effects of swelled pig skin (SPS) with various natural vinegars (, brown rice, cider, and lemon vinegars) on the quality of the Korean traditional blood sausages. Adding SPS with various natural vinegars resulted in increased moisture content, cooking loss, L* values, and a* values and decreases in fat, protein content (<0.05), hardness and thiobarbituric acid-reactive substance values in the meat product samples compared to those in the control. Treatments containing SPS with various natural vinegars decreased the warmed-over flavor but increased the tenderness. These results indicate that SPS with various natural vinegars would improve the quality characteristics and inhibit lipid oxidation of traditional Korean blood sausages.

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Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract

Cited by 25 publications

References 9 publications

Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace

Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)

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