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http://dx.doi.org/10.17495/easdl.2015.8.25.4.651

Quality Characteristics of Ground Pork Meat containing Hot Water Extract from Dandelion (Taraxacum officinale)  

Choi, Young-Joon (Division of Hotel Culinary Arts, Daegu Technical University,)
Park, Kyung-Sook (Division of Hotel Culinary Arts, Daegu Technical University,)
Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical University,)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.4, 2015 , pp. 651-659 More about this Journal
Abstract
This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.
Keywords
Dandelion extract; ground pork meat; total polyphenol; quality; sensory characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
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