Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

Asian-Australasian Journal of Animal Sciences
Su-Jin AhnChi-Ho Lee

Abstract

This study investigated the effects of dry radish leaf and root on the quality of pork patties during refrigeration storage. The patties were divided into the following three groups: the control containing 0% dry radish leaf root powder, RL1 containing 0.5% dry radish leaf root powder, and RL2 and RL3 containing 1% and 2% dry radish leaf root powder, respectively. Proximate composition, pH, cooking loss, microbial analysis, lipid oxidation analysis, color, texture profile analysis and sensory test were performed. Moisture, crude protein, and crude ash contents in RL2 and RL3 were significantly higher than those in other groups (p<0.05), whereas crude fat contents in RL2 and RL3 were significantly lower than other groups (p<0.05). Lightness was significantly lower in RL2 and RL3 than in CON (p<0.05). Cooking loss for RL2 and RL3 were significantly lower than those for the other groups (p<0.05). The pH, thiobarbituric acid levels, and total plate counts of RL2 and RL3 were significantly lower than those of CON at days 7 and 14 (p<0.05). Hardness values of RL2 and RL3 were significantly lower than those of CON, whereas chewiness values were higher than those of CON (p<0.05). In addition, the juiciness of RL2 were significantly gre...Continue Reading

References

Oct 7, 2003·International Journal of Food Microbiology·Giovanna Suzzi, Fausto Gardini
Dec 24, 2003·Journal of Agricultural and Food Chemistry·Yoshiaki TakayaMasatake Niwa
Sep 1, 2001·Meat Science·F Jiménez-ColmeneroS Cofrades

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Citations

Mar 13, 2020·Food Science of Animal Resources·Jiseon LeeYoungjae Cho
Mar 3, 2021·Food Research International·Maristela Midori OzakiMarise Aparecida Rodrigues Pollonio
Aug 28, 2020·Meat Science·Maristela Midori OzakiMarise Aparecida Rodrigues Pollonio

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