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Journal of Food Science and Technology

, Volume 54, Issue 8, pp 2494–2502 | Cite as

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

  • Juhui Choe
  • Yuan H. Brad Kim
  • Hack-Youn Kim
  • Cheon-Jei KimEmail author
Original Article

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

Plant powder Antioxidant property Lipid oxidation Restructured duck/pork patty 

Notes

Acknowledgements

The authors would like to acknowledge Eui-Joo Yeo and Fu-Yi He for sample and data collections.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • Juhui Choe
    • 1
    • 2
  • Yuan H. Brad Kim
    • 2
  • Hack-Youn Kim
    • 3
  • Cheon-Jei Kim
    • 1
    Email author
  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversityGwangjin-guRepublic of Korea
  2. 2.Meat Science and Muscle Biology Lab, Department of Animal SciencePurdue UniversityWest LafayetteUSA
  3. 3.Department of Animal Resources ScienceKongju National UniversityDaehoeri, YesanKorea

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