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KMID : 1024420130170040355
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Food Engineering Progress
2013 Volume.17 No. 4 p.355 ~ p.361
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Quality Characteristics of Cold Storage Pork Patty by Micro-encapsulation of Natural Additives
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Kim Hee-Sun
Seong Pil-Nam
Chang Moon-Jeong
Kim Myung-Hwan
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Abstract
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This study was conducted to investigate the effects of micro-encapsulation for green tea, sage, and paprika oleoresinextracts as nitrate substitutes on the colors, total flavonoids, DPPH radical scavenging activities, thiobarbituric acidreactive substances (TBARS), and total plate counts changes of pork patties during storage for 7 d at 4oC. For color,the value of treatment 2 (micro-encapsulated) was higher than those of control (nitrate added) or treatment 1 (non-capsulated) throughout the storage period. Total flavonoid contents of the control and treatments were similar valuesin the initial stage of storage and those of control, treatment 1, and treatment 2 decreased 52, 47, and 43%, respec-tively, after 7 d storage at 4oC. DPPH radical scavenging activities of control, treatment 1, and treatment 2 were8.68, 18.15, and 23.57%, and TBARS values were 0.54, 0.36, and 0.33mg/kg, respectively, after pork patty man-ufacturing. The TBARS value of the control increased 61%, while that of treatment 2 increased only 30% duringstorage for 7 d at 4oC. Total plate counts of the control and treatments were in the 2.98-3.38log CFU/g range inthe initial stage of storage, and in the 3.32-3.64log CFU/g range after 7 d storage at 4oC, which were not signifi-cantly different at the 5% level.
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KEYWORD
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pork patty, micro-encapsulation, green tea, sage, paprika oleoresin
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