DOI QR코드

DOI QR Code

Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties

  • Kim, Ji-Han (Department of Food and Bioproduct Sciences, University of Saskatchewan) ;
  • Jang, Hyun-Joo (Department of Food Science & Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science & Biotechnology of Animal Resources, Konkuk University)
  • Received : 2018.09.10
  • Accepted : 2018.12.08
  • Published : 2019.07.01

Abstract

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

Keywords

Aged Garlic;Patties;Thiol;Ready-to-eat;Lipid Oxidation

Acknowledgement

Supported by : Small & Medium Business Administration

References

  1. Chung LY. The antioxidant properties of garlic compounds: allyl cysteine, alliin, allicin, and allyl disulfide. J Med Food 2006;9:205-13. https://doi.org/10.1089/jmf.2006.9.205 https://doi.org/10.1089/jmf.2006.9.205
  2. Sallam KhI, Ishioroshi M, Samejima K. Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT 2004;37:849-55. https://doi.org/10.1016/j.lwt.2004.04.001 https://doi.org/10.1016/j.lwt.2004.04.001
  3. Mottram DS. Flavour formation in meat and meat products: a review. Food Chem 1998;62:415-24. https://doi.org/10.1016/S0308-8146(98)00076-4 https://doi.org/10.1016/S0308-8146(98)00076-4
  4. Wakamatsu J, Stark TD, Hofmann T. Taste-active Maillard reaction products in roasted garlic (Allium sativum). J Agric Food Chem 2016;64:5845-54. https://dx.doi.org/10.1021/acs.jafc.6b02396 https://doi.org/10.1021/acs.jafc.6b02396
  5. Shin JH, Choi DJ, Lee SJ, Cha JY, Kim JG, Sung NJ. Changes of physicochemical components and antioxidant activity of garlic during its processing. J Life Sci 2008;18:1123-31. https://doi.org/10.5352/JLS.2008.18.8.1123 https://doi.org/10.5352/JLS.2008.18.8.1123
  6. Bae SE, Cho SY, Won YD, Lee SH, Park HJ. Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT - Food Sci Thecnol 2014;55:397-402. https://doi.org/10.1016/j.lwt.2013.05.006 https://doi.org/10.1016/j.lwt.2013.05.006
  7. Jung YM, Lee SH, Lee DS, et al. Fermented garlic protects diabetic, obese mice when fed a high-fat diet by antioxidant effects. Nutr Res 2011;31:387-96. https://doi.org/10.1016/j.nutres.2011.04.005 https://doi.org/10.1016/j.nutres.2011.04.005
  8. Kim JH, Nam SH, Rico CW, Kang MY. A comparative study on the antioxidative and anti-allergic activities of fresh and aged black garlic extracts. Int J Food Sci Technol 2012;47:1176-82. https://doi.org/10.1111/j.1365-2621.2012.02957.x https://doi.org/10.1111/j.1365-2621.2012.02957.x
  9. Shin JH, Kang MJ, Kim RJ, Sung NJ. The quality characteristics of sausage with added black garlic extracts. Korean J Food Cook Sci 2011;27:701-11. https://doi.org/10.9724/kfcs.2011.27.6.701 https://doi.org/10.9724/kfcs.2011.27.6.701
  10. Lee J, Seong Y, Jeong B, Yoon S, Lee I, Jeong Y. Quality characteristics of sponge cake with black garlic powder added. J Korean Soc Food Sci Nutr 2009;38:1222-8. https://doi.org/10.3746/jkfn.2009.38.9.1222 https://doi.org/10.3746/jkfn.2009.38.9.1222
  11. Monteiro CA, Levy RB, Claro RM, de Castro IRR, Cannon G. Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil. Public Health Nutr 2010;14:5-13. https://doi.org/10.1017/S1368980010003241 https://doi.org/10.1017/S1368980010003241
  12. Johnston JE, Sepe HA, Miano CL, Brannan RG, Alderton AL. Honey inhibits lipid oxidation in ready-to-eat ground beef patties. Meat Sci 2005;70:627-31. https://doi.org/10.1016/j.meatsci.2005.02.011 https://doi.org/10.1016/j.meatsci.2005.02.011
  13. Akcan T, Estevez M, Rico S, Ventana S, Morcuende D. Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties. J Food Sci Technol 2017;54:1248-55. https://doi.org/10.1007/s13197-017-2578-8 https://doi.org/10.1007/s13197-017-2578-8
  14. Ferreira VCS, Morcuende D, Hernandez-Lopez SH, Madruga MS, Silva FAP, Estevez M. Antioxidant extracts from Acorns (Quercus ilex L.) effectively protect ready-to-eat (RTE) chicken patties irrespective of packaging atmosphere. J Food Sci 2017;82:622-31. https://doi.org/10.1111/1750-3841.13640 https://doi.org/10.1111/1750-3841.13640
  15. Clark EM, Mahoney AW, Carpenter CE. Heme and total iron in ready-to-eat chicken. J Agric Food Chem 1997;45:124-6. https://doi.org/10.1021/jf960054l https://doi.org/10.1021/jf960054l
  16. Falowo AB, Fayemi PO, Muschenje V. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Res Int 2014;64:171-81. https://doi.org/10.1016/j.foodres.2014.06.022 https://doi.org/10.1016/j.foodres.2014.06.022
  17. Berry BW, Bigner-George ME. Factors affecting color properties of beef patties cooked on an outdoor gas grill. J Muscle Foods 2000;11:213-26. https://doi.org/10.1111/j.1745-4573.2000.tb00426.x https://doi.org/10.1111/j.1745-4573.2000.tb00426.x
  18. AOAC. Official methods of analysis. 17th ed. Gaithersburg, MD, USA: AOAC International; 2002.
  19. Smith JS, Alfawaz M. Antioxidative activity of Maillard reaction products in cooked ground beef, sensory and TBA values. J Food Sci 1995;60:234-6. https://doi.org/10.1111/j.1365-2621.1995.tb05644.x https://doi.org/10.1111/j.1365-2621.1995.tb05644.x
  20. Tarladgis BG, Watts BM, Younathan MT, Dugan L. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 1960;37:44-8. https://doi.org/10.1007/BF02630824 https://doi.org/10.1007/BF02630824
  21. Jongberg S, Torngren MA, Gunvig A, Skibsted LH, Lund MN. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci 2013;93:538-46. https://doi.org/10.1016/j.meatsci.2012.11.005 https://doi.org/10.1016/j.meatsci.2012.11.005
  22. Bourne MC. Texture profile analysis. Food Tech 1978;32:62-6.
  23. El-Magoli SB, Laroia S, Hansen PTM. Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci 1996;42:179-93. https://doi.org/10.1016/0309-1740(95)00032-1 https://doi.org/10.1016/0309-1740(95)00032-1
  24. Kang OJ. Evaluation of Melanoidins formed from black garlic after different thermal processing steps. Prev Nutr Food Sci 2016;21:398-405. https://dx.doi.org/10.3746/pnf.2016.21.4.398 https://doi.org/10.3746/pnf.2016.21.4.398
  25. Yoo MI, Kim HW, Kim KH, Kang MH. Antioxidant effect of brown substances separated from defatted roasted sesame dregs. Food Sci Biotechnol 2004;13:274-8.
  26. Jang HJ, Lee HJ, Yoon DK, Ji DS, Kim JH, Lee CH. Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents. Food Sci Biotechnol 2018;27:219-25. https://doi.org/10.1007/s10068-017-0246-4 https://doi.org/10.1007/s10068-017-0246-4
  27. de Queiroz YS, Antunes PB, Vicente SJV, et al. Bioactive compounds, in vitro antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (Allium sativum L.). Int J Food Sci Technol 2014;49:1308-14. https://doi.org/10.1111/ijfs.12428 https://doi.org/10.1111/ijfs.12428
  28. Botsoglou E, Govaris A, Ambrosiadis L, Fletouris D, Papageorgiou G. Effect of olive leaf (Olea Europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. J Sci Food Agric 2014;94:227-34. https://doi.org/10.1002/jsfa.6236 https://doi.org/10.1002/jsfa.6236
  29. Kim MS, Kim MJ, Bang WS, Kim KS, Park SS. Determination of S-Allyl-L-cysteine, Diallyl disulfide, and total amino acids of black garlic after spontaneous short-term fermentation. J Korean Soc Food Sci Nutr 2012;41:661-5. http://dx.doi.org/10.3746/jkfn.2012.41.5.661 https://doi.org/10.3746/jkfn.2012.41.5.661
  30. Choi YS, Choi JH, Kim HY, et al. Effect of lotus (Nelumbo nucifera) leaf powder on the quality characteristics of chicken patties in refrigerated storage. Korean J Food Sci Anim Res 2011; 31:9-18. https://doi.org/10.5851/kosfa.2011.31.1.009 https://doi.org/10.5851/kosfa.2011.31.1.009
  31. Andic S, Zorba O, Tuncturk Y. Effect of whey powder, skim milk powder and their combination on yield and textural properties of meat patties. Int J Agric Biol 2010;12:871-6.
  32. Ulu H. Effect of wheat flour, whey protein concentration and soya protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chem 2004;87:523-9. https://doi.org/10.1016/j.foodchem.2004.01.002 https://doi.org/10.1016/j.foodchem.2004.01.002