Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

  • Choe, Ju-Hui (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2011.08.25
  • Accepted : 2011.11.22
  • Published : 2011.12.31
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Abstract

This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE $a^*$ values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.

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