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.
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The authors would like to acknowledge Eui-Joo Yeo and Fu-Yi He for sample and data collections.
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Choe, J., Kim, Y.H.B., Kim, HY. et al. Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd’s purse and goldenrod in restructured duck/pork patties. J Food Sci Technol 54, 2494–2502 (2017). https://doi.org/10.1007/s13197-017-2693-6
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DOI: https://doi.org/10.1007/s13197-017-2693-6