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http://dx.doi.org/10.9724/kfcs.2015.31.1.083

The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties  

Kim, Myung-Hyun (Dept. of Food Science and Nutrition, Sookmyung Womens University)
Joo, Shin-Youn (Dept. of Food Science and Nutrition, Daejin University)
Choi, Hae-Yeon (Dept. of Food Service Management and Nutrition, Kongju National University)
Publication Information
Korean journal of food and cookery science / v.31, no.1, 2015 , pp. 83-90 More about this Journal
Abstract
This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.
Keywords
pork patty; aronia; sensory evaluation; antioxidant; physicochemical properties;
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Times Cited By KSCI : 18  (Citation Analysis)
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