Browse > Article
http://dx.doi.org/10.17495/easdl.2016.6.26.3.250

Physicochemical Properties of Pork Patties with Tangerine (Citrus unshiu) during Refrigeration Storage  

Lee, Jong-Wook (Dept. of Life Sciences, Yeungnam University)
Choi, Gang-Won (Dept. of Life Sciences, Yeungnam University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.3, 2016 , pp. 250-259 More about this Journal
Abstract
This study was carried out to investigate the effects of tangerine (Citrus unshiu) peel on the physicochemical properties and sensory score of pork patties. Four types of pork patties were evaluated: T0 without tangerine peel, T1 with 0.3% tangerine peel, T2 with 0.7% tangerine peel, and T3 with 1.0% tangerine peel. The pH level changed based on the storage period. The pH levels of T2 and T3 were lower than those of T0 and T1 during storage. The L-value (lightness) of samples did not significantly change, and showed no significant difference during storage. The a-value (redness) decreased during storage, and that of T0 was lowest among the samples. The b-values of samples did not significantly change, whereas that of pork patties with tangerine peel was higher than that of pork patty without tangerine peel. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.82, 0.32, 0.26 and 0.26 mg/kg, respectively, after 10 days of storage. DPPH radical scavenging activity decreased with a longer storage period, and those of T2 and T3 were significantly higher than those of T0 and T1. The VBN contents of T0 and T1 increased with a longer storage period, and that of T0 was highest among the samples. Water holding capacity decreased, and cooking loss increased, whereas those of samples did not significantly change during storage. Hardness and chewiness increased while springiness and cohesiveness decreased during storage. The results of this study show that tangerine peel is a natural antioxidant, due to its antioxidative activity and does not affect physical characteristics. Therefore, addition of 0.7% tangerine peel may be suitable for manufacture of patties.
Keywords
Tangerine peel; pork patty; physicochemical properties;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 Bampidis VA, Robinson PH (2006) Citrus by-products as ruminant feeds. Anim Feed Sci Technol 128: 175-217.   DOI
2 Biswas AK, Chatli MK, Sahoo J (2012) Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage. Food Chem 133: 467-472.   DOI
3 Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.   DOI
4 Brewer MS, Peterson WJ, Carr TC, Mccusker R, Novakofski J (2005) Thermal gelation properties of myofibrillar protein and gelatin combination. J Muscle Foods 16: 126-140.   DOI
5 Buege AJ, Aust SD (1978) Microsomal lipid peroxidation. In Methods in Enzymology. Gleischer S. and Parker L. (ed.), Academic Press Inc., New York pp. 302-310.
6 Casquete R, Castro SM, Martín A, Ruiz-Moyano S, Saraiva JA, Cordoba MG, Teixeira P (2015) Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels. Innovative Food Sci Emerging Technol 31: 37-44.   DOI
7 Juntachote T, Berghofer E, Siebenhandl S, Bauer F (2007) Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation. Food Chem 100: 129-135.   DOI
8 Kim JH, Choi JR, Kim MY (2011a) Sensory characteristics of pork sausage with added citrus peel and dried Lentinus edodes powder. J Korean Soc Food Sci Nutr 40: 1623-1630.   DOI
9 Kim JH, Kim MY (2011b) Quality characteristics of Sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40: 993-998.   DOI
10 Kim JY, Choi IW, Noh SK (2014) Protective effect of Citrus unshiu peel extract on ethanol-induced fatty liver in rats. J Korean Soc Food Sci Nutr 43: 187-193.   DOI
11 Kim MH, Joo SY, Choi HY (2015) The effect of aronia powder(Aronia melanocarpa) on antioxidant activity and quality characteristics of pork patties. Korean J Food Cook Sci 31: 82-90.
12 Korean Food Standards Codex (2009) Korean Food & Drug Administration. Munyoungsa, Seoul, pp. 212-251.
13 Kobus CJ, Flaczyk E, Rudzínska M, Kmiecik D (2014) Antioxidant properties of extracts from Ginkgo biloba leaves in meatball. Meat Sci 97: 174-180.   DOI
14 Lee EJ, Ju HW, Lee KS (2012) Quality characteristics of pan bread added with citrus mandarin peel powder. Korean J Culinary Res 18: 27-39.
15 Lee JH, Chin KB (2012) Evaluation of antioxidant activities of red beet extracts, and physicochemical and microbial changes of ground pork patties containing red beet extracts during refrigerated storage. Korean J Food Sci An 32: 497-503.   DOI
16 Hamm R (1982) Postmortem change in muscle with regard to processing of hot-boned beef. Food Technol 37: 105-115.
17 Jung IC, Park KS, Yang TI, Moon YH, Yang SJ, Yoon DH (2006) Physicochemical properties and palatability of pork fed with tangerine peel. J East Asian Soc Dietary Life 16: 174-179.
18 Crandall PG, Kesterson JW, Dennis S (1983) Storage stability of carotenoids in orange peel oil. J Food Sci 48: 924-927.   DOI
19 Faustman C, Cassens RG (1990) The biochemical basis for discoloration in fresh meat. J Muscle Foods 1: 217-243.   DOI
20 Garrido MD, Auqui M, Marti N, Linares MB (2011) Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burger. LWT-Food Sci Technol 44: 2238-2243.   DOI
21 Hayes JE, Stepanyan A, Allen O, O’Grady MN, Kerry JP (2011) Evaluation of the effects of selected plant-derived natraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT-Food Sci Technol 44: 164-172.   DOI
22 Hoffman K, Hamm R. Bluchel E (1982) Neues uber die best immung der wasserbindung des fleisches mit hilfe der filterpapierpress methode. Fleischwirtschaft 62: 87-93.
23 Hwang JH, Park KY, Oh YS, Lim SB (2013) Phenolic compound content and antioxidant activity of citrus peels. J Korean Soc Food Sci Nutr 42: 153-160.   DOI
24 Jeon MR, Choi SH (2011) Residual nitrite content and storage properties of pork patties added with Gardenia fructus extract. Korean J Food Sci Ani Resour 31: 741-747.   DOI
25 Jung IC (1999) Effect of freezing temperature on the quality of beef loin aged after thawing. J Korean Soc Food Sci Nutr 28: 871-875.
26 Jung IC, Kim YK, Moon YH (2002) Effects of addition perilla leaf powder on the surface color, residual nitrite and shelf-life of pork sausage. J Life Sci 12: 654-661.   DOI
27 Lee NR, Park MC, Noh DB, Yook HS (2015) The addition effect of lentil and Opuntia ficus-indica on storage stability for sausage. Korean J Food Cook Sci 31: 565-573.   DOI
28 Lee KS, Kim JN, Jung IC (2012) Quality characteristics and palatability of ground pork meat containing lotus leaf and root extracts. J East Asian Soc Dietary Life 22: 851-859.
29 Lee KS, Kim JN, Jung IC (2013) Physicochemical properties of ground pork with lotus leaf extract during refrigerated storage. J East Asian Soc Dietary Life 23: 477-486.
30 Lee MH, Hur D, Jo DJ, Lee GD, Yoon SR (2007) Flavonoids components and functional properties of citrus peel hydrolysate. J Korean Soc Food Sci Nutr 36: 1358-1364.   DOI
31 Li H, Chen Q, Zhao J, Wu M (2015) Nondestructive detection of total volatile nitrogen(TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion. LWT-Food Sci Technol 63: 268-274.   DOI
32 Mahmud S, Saleem M, Siddique S, Ahmed R, Khanum R, Perveen Z (2009) Volatile components, antioxidant and antimicrobial activity of Citrus acids var. sour Lime peel oil. J Saudi Chem Soc 13: 195-198.   DOI
33 Melendres MV, Camou JP, Olivera NGT, Almora EA, Mendoza DG, Reyes LA, Rios HG (2014) Response surface methodology for predicting quality characteristics of beef patties added with flaxseed and tomato paste. Meat Sci 97: 54-61.   DOI
34 Min KY, Kim HJ, Lee KA, Kim KT, Paik HD (2014) Antimicrobial activity of acid-hydrolyzed Citrus unshiu peel extract in milk. J Dairy Sci 97: 1955-1960.   DOI
35 Park KS, Park HS, Choi YJ, Park SS, Lee KS, Song HI, Jung IC (2009) Changes in quality of low fat press ham during cold storage. J Korean Soc Industrial Food Technol 13: 36-41.
36 Montesinos HC, del Río MA, Pastor C, Brunetti O, Palou L (2009) Evaluation of brief potassium sorbate dips to control postharvest Penicillium decay on major citrus species and cultivars. Postharvest Biol Technol 52: 117-125.   DOI
37 Moon YH, Jung IC (2012) Physicochemical characteristics of Korean black cattle fed mugwort. J Life Sci 22: 587-594.   DOI
38 Nayak B, Dahmoune F, Moussi K, Remini H, Dairi S, Aoun O, Khodir M (2015) Comparison of microwave, ultrasound and accelerated-assisted solvent for recovery of polyphenols from Citrus sinensis peels. Food Chem 187: 507-516.   DOI
39 Otang WM, Afolayan AJ (2016) Antimicrobial and antioxidant efficacy of Citrus limon L. peel extracts used for skin diseases by Xhosa tribe of Amathole District, Eastern Cape, South Africa. South African J Botany 102: 46-49.   DOI
40 Park KS, Kim MJ, Park HS, Choi YJ, Jung IC (2012) Physicochemical properties of ground pork with safflower (Carthamus tinctorius L.) seed during refrigerated storage. Korean J Food Cook Sci 28: 399-405.   DOI
41 Ruiz CC, Moral A (2001) Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res Int 34: 441-447.   DOI
42 Turner EW, Patnter WD, Montie EJ, Basserkt MW, Struck GM, Olson FC (1954) Use of 2-thiobarbituric acid reagent to measure rancidity of frozen pork. Food Technol 8: 326-330.
43 Sanchez EA, Torrescano G, Djenane D, Beltran JA, Roncales P (2003) Stabilization of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants. J Sci Food Agric 83: 187-194.   DOI
44 Song HI, Moon GI, Moon YH, Jung IC (2000) Quality and storage stability of hamburger during low temperature storage. Korean J Food Ani Resour 20: 72-78.
45 Song YW, Moon KS, Kim SM (2013) Antioxidant activity and nutrient content of ethanol and hot-water extracts of Citrus unshiu pomace. J Korean Soc Food Sci Nutr 42: 1345-1350.   DOI
46 Zhang X, Kong B, Xiong YL (2007) Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation. Meat Sci 77: 593-598.   DOI