Browse > Article
http://dx.doi.org/10.5352/JLS.2011.21.12.1732

Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage  

Park, Kyung-Sook (Division of Hotel Culinary Arts, Daegu Technical University)
Park, Hyun-Suk (Division of Hotel Culinary Arts, Daegu Technical University)
Choi, Young-Joon (Division of Hotel Culinary Arts, Daegu Technical University)
Moon, Yoon-Hee (Deptartment of Food Science and Biotechnology, Kyungsung University)
Lee, Kyung-Soo (Division of Food, Beverage and Culinary Arts, Yeungnam College of Science and Technology)
Kim, Min-Ju (Hanjin Company)
Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical University)
Publication Information
Journal of Life Science / v.21, no.12, 2011 , pp. 1732-1739 More about this Journal
Abstract
This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at $3^{\circ}C$ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The $a^*$ value tended to decrease with longer storage period (p<0.05). The $L^*$ and $a^*$ value of T3 had the lowest value among the samples, the $b^*$ value T2 and T3 were higher than those of T0 and T1 (p<0.05). Water holding capacity decreased with longer storage period (p<0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p<0.05). The pH creased with longer storage period (p<0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 mg MA/kg, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.
Keywords
Pork patty; lotus root; lotus leaf; functionality;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
1 Verma, S. P. and J. Sahoo. 2000. Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblending. Meat Sci. 61, 355-365.   DOI
2 Yang, H. C., N. C. Heo, K. C. Choi, and Y. J. Ahn. 2007. Nutritional composition of white-flowered and pink-flowered lotus in different parts. Korean J. Food Sci. Technol. 39, 14-19.   과학기술학회마을
3 Youn, D. H., Y. H. Moon, and I. C. Jung. 2007. Changes in quality of pork patty containing red wine cold storage. Korean J. Life Sci. 17, 91-96.   과학기술학회마을   DOI
4 Yuka, O., H. Eri, F. Yukitaka, I. Shoji, and O. Yasushi. 2006. Anti-obesity effect of Nelum bo nucifera leaves extract in mice and rats. J. Ethnopharmacology 106, 238-244.   DOI   ScienceOn
5 Montesinos-Herroro, C., M. A. del Río, C. Pastor, O. Brunetti, and L. Palou. 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   ScienceOn
6 Namiki, M. 1990. Antioxidants/antimutagens in food. Cri. Rev. Food Sci. Nutr. 29, 273-300.   DOI   ScienceOn
7 Ohkoshi, E., H. Miyazaki, K. Shindo, H. Watanabe, A. Yoshida, and H. Yajima. 2007. Constituents from the leaves of Nelumbo nucifera stimulate lipolysis in the white adipose tissue of mice. Plant Medica 73, 1255-1259.   DOI   ScienceOn
8 Park, I. B., J. W. Park, J. M. Kim, S. T. Jung, and S. G. Kang. 2005. Quality of soybean paste (Doenjang) prepared with lotus root powder. J. Korean Soc. Food Sci. Nutr. 34, 519-523.   과학기술학회마을   DOI
9 Park, K. D., J. H. Choi, and H. S. Sung. 1982. Color evaluation of commercial dehydrated tea-products by Hunter-Lab tristimulus colorimeter. Korean J. Nutr. Food 11, 25-30.   과학기술학회마을
10 Raharjo, M. C. and M. S. Brewer. 1993. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. J. Food Sci. 72, 282-288.   DOI
11 Sanchez-Escalante, A., G. Torrescano, D. Djenane, J. A. Beltran, and P. Roncales. 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   ScienceOn
12 Sebranek, J. G., V. J. H. Sewalt, K. L. Robbins, and T. A. Houser. 2005. Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Sci. 69, 289-296.   DOI   ScienceOn
13 Singh, N. and P. S. Rajini. 2008. Antioxidant-mediated protective effect of potato peel extract in erythrocytes against oxidative damage. Chemico-Biological Interactions 173, 97-104.   DOI   ScienceOn
14 Korean Food & Drug Administration. 2009. Food Code. pp. 212-251, Munyoungsa, Seoul.
15 Jung, I. C., K. S. Lee, and Y. H. Moon. 2009. Changes in the quality of ground beef with additions of medicinal plants (Cinnamon, Licorice and bokbunja) during cold storage. J. East Asian Soc. Dietary Life 19, 224-230.   과학기술학회마을
16 Kang, S. N., S. K. Jin, M. R. Yang, and I. S. Kim. 2010. Changes in quality characteristics of fresh pork patties added with tomato powder during storage. Korean J. Food Sci. Ani. Resour. 30, 216-222.   과학기술학회마을   DOI
17 Keeton, J. T. 1993. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 129-232.
18 Lindahl, G., A. C. Enfält, G. von Seth, Å. Joseli, I. Hedebro-Velander, H. J. Andersen, M. Braunschweig, A. Andersson, and K. Lundstrom. 2004. A second mutant allele (V1991) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin. Meat Sci. 66, 621-627.   DOI   ScienceOn
19 Ma, W. Y., Y. B. Lu, R. L. Hu, J. H. Chen, Z. Z. Zhang, and Y. J. Pan. 2010. Application of ionic liquids based microwave- assisted extraction of three alkaloids N-nornuciferine, O-nornuciferine, and nuciferine from lotus leaf. Talanta 80, 1292-1297.   DOI   ScienceOn
20 MaCarthy, T. L., J. P. Kerry, J. F. Kerry, P. B. Lynch, and D. J. Buckley. 2001. Assessment of the antioxidation potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57, 177-184.   DOI   ScienceOn
21 Martinez, L., I. Cilla, J. A. Beltran, and P. Roncales. 2007. Effect of illumination on the display life of fresh pork sausage packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper. Meat Sci. 75, 443-450.   DOI   ScienceOn
22 Eim, V. S., S. Simal, C. Rossello, and A. Femenia. 2008. Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada.). Meat Sci. 80, 173-182.   DOI   ScienceOn
23 Minussi, R. C., M. Rossi, L. Bologna, L. Cordi, D. Rptilio, G. M. Pastore, and N. Duran. 2003. Phenolic compounds and total antioxidant potential of commercial wine. Food Chem. 82, 409-416;   DOI   ScienceOn
24 Choi, Y. S., J. H. Choi, H. Y. Kim, H. W. Kim, M. A. Lee, H. J. Chung, S. K. Lee, and C. J. Kim. 2011. Effect of lotus (Nelumbo nucifera) leaf powder on the quality characteristics of chicken patties in refrigerated storage. Korean J. Food Sci. Ani. Resour. 31, 9-18.   과학기술학회마을   DOI
25 Coresopo, F. L., R. Millan, and A. S. Moreno. 1978. Chemical changes during ripening of Spanish dry. III. Changes in water soluble N-compounds. A Archivos de Zootechia 27, 105-108.
26 Fasseas, M. K., K. C. Mountzouris, P. A. Tarantilis, M. Polissiou, and G. Zervas. 2007. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem. 106, 1188-1194.   DOI
27 Huang, B., J. S. He, X. Q. Ban, H. Zeng, X. C. Yao, and Y. W. Wang. 2011. Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf. Meat Sci. 87, 46-53.   DOI   ScienceOn
28 Hoffman, K., R. Hamm, and E. Blüchel. 1982. Neues über die bestimmung der wasserbindung des fleisches mit hilfe der filterpapierpress methode. Fleischwirtschaft 62, 87-93.
29 Huff-Lonergan, E. and S. M. Lonergan. 2005. Mechanism of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204.   DOI   ScienceOn
30 Jung, I. C., S. J. Kang, J. K. Kim, J. S. Hyun, M. S. Kim, and Y. H. Moon. 2003. Effects of addition of perilla leaf powder and carcass grade on the quality and palatability of pork sausage. J. Korean Soc. Food Sci. Nutr. 32, 350-355.   과학기술학회마을   DOI
31 Arunyanart, S. and M. Chaitrayagun. 2005. Induction of somatic embryogenesis in lotus (Nelumbo nucifera Geartn.). Scientia Horticulturae 105, 411-420.   DOI   ScienceOn
32 Awatif, E., B. Catharine, I. G. Alexander, P. M. Simon, G. S. Graham, and D. W. Roger. 2003. Two very unusual macrocyclic flavonoids from the water lily Nymphaea lotus. Phytochemistry 63, 727-731.   DOI   ScienceOn
33 Bampids, V. A. and P. H. Robinson. 2006. Citrus by-products as ruminant feeds: A review. Anim. Feed Sci. Technol. 128, 175-217.   DOI   ScienceOn
34 Banon, S., P. Diaz, M. Rodriguez, D. G. Maria, and P. Alejandra. 2007. Ascorbate, green tea and grape seed extract increase the shelf life of low sulphite beef patties. Meat Sci. 77, 626-633.   DOI   ScienceOn
35 Brannan, R. G. 2009. Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage. Meat Sci. 81, 589-595.   DOI   ScienceOn
36 Buege, A. J. and S. D. Aust. 1978. Microsomal Lipid Peroxidation, Methods in Enzymology, In Gleischer S. and L. Parker. (eds.), pp. 302-310, Academic Press Inc., New York.
37 Chen, C. M. and G. R. Trout. 1991. Sensory, instrumental texture profile and cooking properties of restructured beef steaks made with various binders. J. Food Sci. 56, 1457-1460.   DOI
38 Verma, M. M., D. A. Ledward, and R. A. Lawrie. 1984. Lipid oxidation and metmyoglobin formation in sausage containing chickpea flour. Meat Sci. 11, 171-189.   DOI   ScienceOn
39 Chiang, P. Y. and Y. Y. Luo. 2007. Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Geartn.). Food Chem. 105, 480-484.   DOI   ScienceOn
40 Choi, J. H., E. R. Jang, E. S. Lee, J. H. Choi, Y. S. Choi, D. J. Han, H. Y. Kim, M. A. Lee, S. Y. Shim, and C. J. Kim. 2011. Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barly leaf (Hordeum vulgare) powder during refrigerated storage. Meat Sci. 87, 12-18.   DOI   ScienceOn