Oxidative and color stability of cooked ground pork containing lotus leaf ( Nelumbo nucifera) and barley leaf ( Hordeum vulgare) powder during refrigerated storage

• Published in: Meat science 2011, Vol.87 (1), p.12-18
• Main Authors: Choe, Ju-Hui, Jang, Aera, Lee, Eui-Soo, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Shim, So-Yeon, Kim, Cheon-Jei
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants; Barley leaf powder; Biological and medical sciences; Butylated Hydroxytoluene - pharmacology; Color; Color stability; Cooking; Food Handling - methods; Food industries; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; Ground pork meat; Hordeum; Hydrogen-Ion Concentration; Lotus leaf power; Meat - analysis; Meat and meat product industries; Nelumbo; Oxidation stability; Oxidation-Reduction; Peroxides - analysis; Plant Leaves; Plant Preparations; Powders; Refrigeration; Swine; Thiobarbituric Acid Reactive Substances - analysis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2010.08.011

This study aimed to evaluate the oxidative and color stability of cooked ground pork containing lotus leaf powder at 0.1 (LP1) and 0.5% (LP2) as well as barley leaf powder at 0.1 (BP1) and 0.5% (BP2) during refrigerated storage for 10 days. The oxidative stability of these powders was compared with butylhydroxytoluene (BHT). LP1 had higher a ⁎ and lower b ⁎ values than the control (−) over 4 days ( p < 0.05). The pH values of the ground pork samples made with addition of LP and BHT decreased until day 4 and then increased. Thiobarbituric acid-reactive substance (TBARS) values were lowest in LP2 on day 10 ( p < 0.05). The ground pork samples containing LP and BP had lower peroxide values (POVs) and conjugated dienes (CD) compared to the control (−).These results indicate that LP or BP can be incorporated into ground pork to effectively retard oxidation after cooking.