• Asian-Australasian Journal of Animal Sciences
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• v.26 no.9
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• pp.1339-1346
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• 2013

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay ($EC_{50}=16.76{\mu}g/mL$). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness ($L^*$), but higher (p<0.05) values for redness ($a^*$) and yellowness ($b^*$) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.113-121
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• 2008

Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at $-18^{\circ}C$. The pH value decreased (p<0.05) in all products over 30 days of storage but slightly increased thereafter. There was no significant difference in WHC between the control and treatment groups. Cooking loss and meat color (CIE L, a, b) increased significantly (p<0.05) as storage increased. The cooking loss of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than the control. The L value of the control increased significantly (p<0.05) relative to the treatment groups, however the a and b values were slightly higher in meat patties containing sweet persimmon powder. In all products, the reduction ratio of diameter increased (p<0.05) with storage time. With regard to microorganisms, all samples were in good condition, containing below 4.20 log CFU/g based on total plate counts through 40 days, though total plate counts and coliform plate counts of the control were lower (p<0.05) than T3 and T4. The VBN values of T4 was significantly higher than those of other products at 15, 30, and 40 days of storage. The TBARS values of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than those of the conlIol. Sensory panels determined that meat patties containing sweet persimmon powder had a higher (p>0.05) preference score for overall acceptability.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.741-747
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• 2011

Gardenia fructus has been reported to have bioactivities of lowering blood glucose, antitumor, antithrombosis, repression of neogenesis of blood vessels, antioxidant and antibiosis. However, the nitrite scavenging activity and utilization in meat products have not been studied. The substitution effect for nitrite and antibiosis of Gardenia fructus extract (GFE) were investigated by measuring the residual nitrite contents and storage properties of pork patties prepared with nitrite (50, 100, and 150 ppm) and GFE (0, 0.25, 0.5%). The CIE $L^*$ and CIE $a^*$ of pork patties decreased, while CIE $b^*$ increased as the addition of GFE increased. Patties with more GFE added tended to be lower in pH when stored at $4^{\circ}C$ for 6 wk, but TBARS and VBN were not affected by the addition of GFE. Residual nitrite in patties was lowered as the storage period was lengthened and as the GFE addition was increased. During the storage at $4^{\circ}C$, Escherichia coli was not detected, and the total aerobic bacterial count was decreased as more GFE was added, showing the substitution effect of GFE for nitrite in antimicrobial activity. In conclusion, the results show that GFE has nitrite scavenging and antibiotic activities in meat products, suggesting its potential use in healthy and sustainable foods with diverse biofunctionalities.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.436-441
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• 2011

This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a $60^{\circ}C$ oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p<0.05). Thiobarbituric acid reactive substance values of pork patties containing 0.5% dried tomato powder were lower than those of the control (p<0.05) and not different from those of the reference (0.01% BHT). Total bacteria and Enterobacteriaceae (VRB) tended to increase with increasing storage time from 0 to 14 d; however, these values were not statistically different among treatments. These results suggest that lipid oxidation may be suppressed by adding tomato powder to pork patties; thus, tomato powder could be used as a natural antioxidant in meat products as a partial replacement for synthetic antioxidants.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.432-439
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• 2007

This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1'-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.475-481
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• 2013

The objective of this study was to investigate the effect of red ginseng extracted with water extract (WE) and 50% ethanol extract (EE) from white ginseng on cooked meat patties during storage. Different concentrations of extracts were examined (0.25%, 0.5%, and 1.%, respectively, dry base w/w). A significantly higher water holding capacity (WHC) was observed in samples supplemented with ${\geq}$ 0.5% WE (p < 0.01); however, EE had no significant effect on the WHC of meat patties. Samples supplemented with ${\geq}$ 0.5% WE or EE showed a significantly higher redness ($a^*$-value) compared to the control (p < 0.01). The total plate counts (TPC) and 2-thiobarbituric acid-reactive substances (TBARS) of all treated samples were lower than those of the control. However, there were no significant differences in volatile basic nitrogen (VBN) values and sensory evaluation scores between the samples. These results suggest that red ginseng extract improves color and inhibits lipid oxidation and bacterial population at doses > 0.25%, prolonging the shelf-life of meat products and acting as a natural colorant.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.