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J Food Sci Technol. 2017 Jul;54(8):2494-2502. doi: 10.1007/s13197-017-2693-6. Epub 2017 May 23.

Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork patties.

Author information

1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701 Republic of Korea.
2
Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906 USA.
3
Department of Animal Resources Science, Kongju National University, Daehoeri, Yesan, Chungnam 340-702 Korea.

Abstract

The objective of this study was to determine the effects of powdered leaves of lotus (LP), shepherd's purse (SP) and goldenrod (GP) on oxidation stability and quality characteristics of cooked duck/pork patties. Fresh duck tenderloin (M. pectoralis) and pork meat (M. biceps femoris, semitendinosus, and semimembranosus) were ground, formulated with LP, SP, GP or butylated hydroxytoluene (BHT), and mixed with other non-meat ingredients. The manufactured patties were cooked, packaged, and stored at 3 °C for 4 weeks. The patties containing 1% of LP, SP and GP had significantly lower values in redness, thiobarbituric acid reactive substances, conjugated dienes and total volatile basic nitrogen compared to control. No significant differences in sensory tenderness between the control and treated samples were observed. Addition of LP had a similar warmed-over flavor extent compared to patties with BHT. These results indicate that incorporation of the natural leaves could effectively inhibit oxidation and maintain freshness of cooked patties without any detrimental effects on sensory attributes during storage.

KEYWORDS:

Antioxidant property; Lipid oxidation; Plant powder; Restructured duck/pork patty

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