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KMID : 1134820210500050499
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 5 p.499 ~ p.505
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Antioxidant Activity of Parsley as Affected by Drying Methods and Its Application to Pork Patties during Refrigerated Storage
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Mun Seung-Hyeon
Chin Koo-Bok
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Abstract
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This study was performed to evaluate drying methods and temperatures (50°C oven drying (HD50), (100°C oven drying (HD100) and freeze-drying (FD)) and various levels (0.1∼1.0%) of parsley (Petroselinum crispum) on the physicochemical properties and antioxidant activities of pork patties. The total phenolic compounds in the HD50, HD100, FD samples were 1.59 g/100 g, 1.29 g/100 g, and 2.14 g/100 g, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the FD sample was the highest at the parsley concentrations of 0.1% and 0.25% among the treatments, but HD100 showed the highest activity at concentrations of 0.5% and 1.0%. The iron-chelating activity and the reducing power of HD100 were the highest among all concentrations. Pork patties containing 0.25% (TRT1) and 0.5% (TRT2) of HD100 parsley were manufactured and compared with ascorbic acid (0.10%, reference (REF)). The pH values of REF were the lowest during storage. The lightness (CIE L*) values were the highest on day 14, and TRT2 showed the lowest L* values during storage. The yellowness (CIE b*) values were the highest at the time of initial storage, but no differences were observed after day 3 of storage. Among the treatments, TRT 1 and 2 had higher b* values than the others during storage. Although thiobarbituric acid reactive substances (TBARS) of TRT2 was the lowest from day 3 of storage, no differences were observed between the treatments. Microbial counts for total bacteria and Enterobacteriaceae increased with increased storage time, but no differences were observed among the treatments. Thus, the addition of parsley to pork patties might have the potential to inhibit lipid oxidation during storage.
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KEYWORD
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drying methods and temperatures, parsley, antioxidant activities, physicochemical properties, pork patties
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