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KMID : 1134820220510020141
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 2 p.141 ~ p.149
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Antioxidant Activity and Quality Characteristics of Pork Patties with the Addition of Cedrela sinensis Powder
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Wu YingJinZhu
Kim Myung-Hyun
Han Young-Sil
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Abstract
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The purpose of this study was to investigate the possibility of using Cedrela sinensis powder as a functional food ingredient by making pork patties with the addition of 0%, 1.5%, 3%, 4.5%, or 6% of Cedrela sinensis powder and analyzing the anti-oxidative properties and quality characteristics. The moisture content, pH, L, a, b value, springiness, cohesiveness, weight loss, and diameter loss of the patties after cooking showed a significant decrease with an increase in the proportion of Cedrela sinensis powder (P<0.05). There was no significant difference in the springiness among the groups, but b value, hardness, chewiness, and gumminess in the cooked product increased as the proportion of Cedrela sinensis powder increased (P<0.05). The total polyphenol content and total flavonoid content significantly increased as the proportion of Cedrela sinensis powder increased (P<0.05). The DPPH and ABTS radical scavenging activities of Cedrela sinensis powder (IC50) were 8.78 μg/g and 69.95 μg/g, respectively. The antioxidant activity of the patties increased significantly as more Cedrela sinensis powder was added (P<0.05). In the sensory evaluation, the 3% group showed the highest preference in overall acceptability, which included the parameters of color, flavor, taste, and texture (P<0.05). These results demonstrate that the patties with 3% of Cedrela sinensis powder had both higher antioxidant activity and better sensory properties than the control group. Thus, it may be concluded that Cedrela sinensis powder could be a potential functional material to be added to pork patties.
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KEYWORD
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Cedrela sinensis, pork patties, quality characteristics, antioxidant activities
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