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http://dx.doi.org/10.5851/kosfa.2016.36.2.198

Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality  

Seo, Hyun-Woo (National Institute of Animal Science, RDA)
Seo, Jin-Kyu (Division of Applied Life Science (BK21 plus).Institute of Agriculture and Life Science, Gyeongsang National University)
Yang, Han-Sul (Division of Applied Life Science (BK21 plus).Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.36, no.2, 2016 , pp. 198-205 More about this Journal
Abstract
This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.
Keywords
bovine plasma; protein hydrolysates; pork patty; antioxidant activity; quality properties;
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