Browse > Article
http://dx.doi.org/10.5352/JLS.2016.26.9.1041

Changes in Physicochemical Properties of Ground Pork Meat Containing Grape Peel during Refrigerated Storage  

Choi, Gang-Won (Department of Life Sciences, Yeungnam University)
Lee, Jong-Wook (Department of Life Sciences, Yeungnam University)
Publication Information
Journal of Life Science / v.26, no.9, 2016 , pp. 1041-1048 More about this Journal
Abstract
This study was carried out to investigate the effect of grape peel on the physicochemical properties of ground pork stored at 4℃ for 10 d. Four types of ground pork were evaluated: T0 without grape peel, T1 with 0.3% grape peel, T2 with 0.7% grape peel, and T3 with 1.0% grape peel. The pH increased during storage, with that of T3 the lowest (p<0.05). The L-value and a-value decreased during storage, and the a-values of T2 and T3 were significantly higher than those of T0 and T1 (p<0.05). The b-values of T0 and T1 increased with a longer storage period (p<0.05), but those of T2 and T3 were not significantly changed. The TBARS (2-thiobarbituric acid reactive substances) content increased with a longer storage period, and the TBARS content of both T2 and T3 was significantly lower than that of T0 and T1 (p<0.05). DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity declined with a longer storage period, and the activity of T2 and T3 was significantly higher than that of T0 and T1 (p<0.05). The VBN content of T0 and T1 also increased with a longer storage period (p<0.05), but the VBN content of T2 and T3 was not significantly changed. After storage for 4 d, the water-holding capacity declined and cooking loss and hardness increased (p<0.05), and these parameters were not significantly different among any samples. Chewiness increased with a longer storage period (p<0.05). The results suggest that the addition of grape peel to ground pork can enhance its functionality.
Keywords
Functionality; grape peel; ground pork; physicochemical properties;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Kobus-Cisowask, J., Flaczyk, E., Rudzínska, M. and Kmiecik, D. 2014. Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs. Meat Sci. 97, 174-180.   DOI
2 Jung, I. C. 1999. Effect of freezing temperature on the quality of beef loin aged after thawing. J. Kor. Soc. Food Sci. Nutr. 28, 871-875.
3 Juntachote, T., Berghofer, E., Siebenhandl, S. and 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
4 Kim, M. H., Joo, S. Y. and Choi, H. Y. 2015. The effect of aronia powder (Aronia melanocarpa) on antioxidant activity and quality characteristics of pork patties. Kor. J. Food Cook. Sci. 31, 82-90.
5 Korea Food & Drug Administration (KFDA). 2009. Fode Code. Munyoungsa, Seoul, pp. 212-251.
6 Lee, J. H. and Jin, K. B. 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. Kor. J. Food Sci. Ani. Resour. 32, 497-503.   DOI
7 Lee, K. S., Kim, J. N. and Jung, I. C. 2013. Physicochemical properties of ground pork with lotus leaf extract during refrigerated storage. J. East Asian Soc. Dietary Life 23, 477-486.
8 Lindahl, G., Enfált, A. C., von Seth, G., Joselí, Å., Hedebro-Velander, I., Andersen, H. J., Braunschweig, M., Andersen, A. and Lundström, K. 2004. A second mutant allele (V1991) at the PRKAG3 (RN) lotus-II. Effect on colour characteristics of pork loin. Meat Sci. 66, 621-627.   DOI
9 McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B. and Buckley, D. J. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci. 57, 177-184.   DOI
10 Recamales, A. F., Sayago, A., Gonzalez-Miret, M. L. and Hernanz, D. 2006. The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res. Int. 39, 220-229.   DOI
11 Mato, I., Suarez-Luque, S. and Huidobro, J. F. 2005. A review of the analytical methods to determine organic acids in grape juices and wine. Food Res. Int. 38, 1175-1188.   DOI
12 Moon, Y. H., Hong, D. J., Kim, M. S. and Jung, I. C. 1998. Changes in physicochemical and sensory characteristics in vacuum-packaged beef loin during cold storage time. J. Kor. Soc. Food Sci. Nutr. 27, 214-219.
13 Park, K. S., Park, H. S., Choi, Y. J., Moon, Y. H., Lee, K. S., Kim, M. J. and Jung, I. C. 2011. Quality changes of pork patty containing lotus (Nelumbo nucifera) leaf and root powder during refrigerated storage. J. Life Sci. 21, 1732-1739.   DOI
14 Rodríguez-Carpena, J. G., Morcuende, D. and Estévez, M. 2011. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Sci. 89, 166-173.   DOI
15 Sánchez-Escalante, A., Torrescano, G., Djenane, D., Beltrán, J. A. and Roncalés, 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
16 Shi, J., Yu, J., Pohorly, J. E. and Kakuda, Y. 2003. Polyphenolics in grape seeds-biochemistry and functionality. J. Med. Food 6, 291-299.   DOI
17 Verma, S. P. and Sahoo, J. 2000. Improvement in the quality of ground chevon during refrigerated storage by tocopherol acetate preblending. Meat Sci. 61, 355-365.
18 Shim, Y. W. and Chin, K. B. 2013. Antioxidant activity of the oven-dried paprika powders with various colors and physicochemical properties and antioxidant activity of pork patty containing various paprika powder. Kor. J. Food Sci. An. 33, 626-632.   DOI
19 Yoo, M. A., Chung, H. K. and Kang, M. H. 2004. Optimal extract methods of antioxidant compounds from coat of grape dreg. Kor. J. Food Sci. Technol. 36, 134-140.
20 Song, H. I., Moon, G. I., Moon, Y. H. and Jung, I. C. 2000. Quality and storage stability of hamburger during low temperature storage. Kor. J. Food Sci. Ani. Resour. 20, 72-78.
21 Williams, G. M., Iatropoulos, M. J. and Whysner, J. 1999. Safety assessment of hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food Chem. Toxicol. 37, 1027-1038.   DOI
22 Young, L. L., Garcia, J. M., Lillard, H. S., Lyon, C. E. and Papa, C. M. 1991. Fat content effects on yield, quality, and microbiological characteristics of chicken patties. J. Food Sci. 56, 1527-1528.   DOI
23 Zhang, C., Lou, J. Q., Yu, B., Zheng, P., Huang, Z, Q., Mao, X. B., He, J., Yu, J., Chen, J. L. and Chen, D. W. 2015. Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status. Meat Sci. 102, 15-21.   DOI
24 Brettonnet, A., Hewavitarana, A., Dejong, S. and Lanari, M. C. 2010. Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork. Food Chem. 121, 927-933.   DOI
25 Ahn, H. J. and Son, H. S. 2012. Physicochemical properties of different grape varieties cultivated in Korea. Kor. J. Food Sci. Technol. 44, 280-286.   DOI
26 Bagchi, D., Ray, S. D., Patel, D. and Bagchi, M. 2001. Protection against drug- and chemical-induced multiorgan toxicity by a novel IH 636 grape seed proanthocyanidin extract. Drugs Exp. Clin. Res. 27, 3-15.
27 Blois, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 26, 1199-1200.
28 Buege, A. J. and Aust, S. D. 1978. Microsomal lipid peroxidation. In Methods in Enzymology. Gleischer S. and Parker L. (eds.), Academic Press Inc., New York pp. 302-310.
29 Castillo, J., Benavente-Garcia, O., Lorente, J., Alcaraz, M., Redondo, A., Ortuno, A. and Del Rio, J. A. 2000. Antioxidant activity and radio protective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (procyanidins) from grape seed (Vitis vinifera): comparative study versus other phenolic and organic compounds. J. Agric. Food Chem. 48, 1738-1745.   DOI
30 Choi, Y. J., Park, H. S., Lee, J. S., Park, K. S., Park, S. S. and Jung, I. C. 2015. Changes in physicochemical properties of pork patty with dandelion extract during refrigerated storage. Kor. J. Food Cook. Sci. 31, 423-430.   DOI
31 Huang, B., He, J. S., Ban, X. Q., Zeng, H., Yao, X. C. and Wang, Y. W. 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
32 Hoffman, K., Hamm, R. and Blüchel, E. 1982. Neues über die best immung der wasserbindung des fleisches mit hilfe der filterpapierpress methode. Fleischwirtschaft 62, 87-93.
33 Choi, Y. J., Park, H. S., Park, K. S., Lee, K. S., Moon, Y. H., Kim, M. J. and Jung, I. C. 2012. Quality characteristics of pork patty containing lotus root and leaf powder. J. East Asian Soc. Dietary Life 22, 33-40.
34 Coresopo, F. L., Millan, R. and Moreno, A. S. 1978. Chemical changes during ripening of Spanish dry. III. Changes in water soluble N-compounds. A Archivos de Zootechia 27, 105-108.
35 Ganhão, R., Morcuende, D. and Estévez, M. 2010. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage. Meat Sci. 85, 402-409.   DOI
36 Huff-Lonergan, E. and Lonergan, S. M. 2005. Mechanism of water holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 71, 194-203.   DOI
37 Jang, E. H., Jeong, S. M., Park, K. S. and Lim, B. S. 2013. Contents of phenolic compounds and trans-resveratrol in different parts of Korean new grape cultivars. Kor. J. Food Sci. Technol. 45, 708-713.   DOI
38 Jo, J. E., Yook, H. S., Kim, K. H., Baek, J. Y., Moon, Y. J., Park, S. J. and Jang, S. A. 2010. Effect of drying methods and gamma irradiation on the color changes and antioxidant activity of grape by-product. J. Kor. Soc. Food Sci. Nutr. 39, 1826-1831.   DOI