Author/Authors :
Choe، نويسنده , , Ju-Hui and Jang، نويسنده , , Aera and Lee، نويسنده , , Eui-Soo and Choi، نويسنده , , Ji-Hun and Choi، نويسنده , , Yun-Sang and Han، نويسنده , , Doo-Jeong and Kim، نويسنده , , Hack-Youn and Lee، نويسنده , , Mi-Ai and Shim، نويسنده , , So-Yeon and Kim، نويسنده , , Cheon-Jei and Kunz، نويسنده ,
Abstract :
This study aimed to evaluate the oxidative and color stability of cooked ground pork containing lotus leaf powder at 0.1 (LP1) and 0.5% (LP2) as well as barley leaf powder at 0.1 (BP1) and 0.5% (BP2) during refrigerated storage for 10 days. The oxidative stability of these powders was compared with butylhydroxytoluene (BHT). LP1 had higher a⁎ and lower b⁎ values than the control (−) over 4 days (p < 0.05). The pH values of the ground pork samples made with addition of LP and BHT decreased until day 4 and then increased. Thiobarbituric acid-reactive substance (TBARS) values were lowest in LP2 on day 10 (p < 0.05). The ground pork samples containing LP and BP had lower peroxide values (POVs) and conjugated dienes (CD) compared to the control (−).These results indicate that LP or BP can be incorporated into ground pork to effectively retard oxidation after cooking.
Keywords :
color stability , Oxidation stability , Ground pork meat , Barley leaf powder , Lotus leaf power
