The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties

Abstract

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The L* values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the a* values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

“…Fat contents of the control and treatments were 21.42 g/100 g and 20.38-20.56 g/100 g, respectively. Similarly, Jung et al (2011) have reported that the addition of 0.5% of lotus rhizome has increased moisture and ash contents but decreased fat and protein contents of cooked pork patty. In general, previous studies have also reported that the addition of dietary fiber to emulsified meat products has increased moisture content but decreased fat content due to high water absorption ability of dietary fiber ( Fernández-Ginés et al , 2004 ; Lee et al , 2008 ).…”

“…The addition of lotus rhizome powder did not alter the pH value of meat batter or cooked sausage (5.99-6.05 and 6.04-6.11, p >0.05). Similarly, Jung et al (2011) have reported that the inclusion of 0.5% lotus rhizome has no effect on pH of cooked pork patty. Huang et al (2011) have also noted that the inclusion of 3% lotus rhizome extract does not change the pH of cooked ground pork.…”

“…Its rhizome, petal, and leaf have been consumed as common food ingredients. It is also extensively used as a traditional herb medicine ( Huang et al , 2011 ; Jung et al , 2011 ). In particular, lotus rhizome contains several biological active compounds such as polyphenolic compounds (kaempferol, quercetin, and isoquercetin) and oligomeric procyanidines.…”

“…Moreover, lotus rhizome has been reported to have multiple physiological efficacies, including anti-inflammatory, antioxidaive, and anti-hypercholesterolemia activities ( Hu and Skibsted, 2002 ; Lee et al , 2006 ; Tsuruta et al , 2011 ). In processed meat products, the utilization of lotus rhizome has been attempted to improve functional and quality characteristics and a strong antioxidant effect of lotus rhizome has been found ( Huang et al , 2011 ; Jung et al , 2011 ; Lee et al , 2012 ). However, in previous studies conducted by Huang et al (2011) and Lee et al (2012) , it was difficult to determine the effect of lotus rhizome as a dietary fiber source on processed meat product because it was used in a form of extract.…”

“…However, in previous studies conducted by Huang et al (2011) and Lee et al (2012) , it was difficult to determine the effect of lotus rhizome as a dietary fiber source on processed meat product because it was used in a form of extract. Jung et al (2011) have determined the impact of 0.5% dried lotus rhizome powder on quality characteristics of pork patty. However, the added amount (0.5%) might be insufficient to expect obvious effects of antioxidant dietary fiber because competent results of other antioxidant dietary fibers have been observed at higher addition levels ( López-López et al , 2009 ; Sáyago-Ayerdi et al , 2009 ).…”