DOI QR코드

DOI QR Code

Physicochemical Properties and Antioxidant Activity of Ground Pork with Noni (Morinda citrifolia) Powder

노니(Morinda citrifolia)분말을 첨가한 분쇄돈육의 이화학적 특성 및 항산화 활성

  • Lee, Si-Hyung (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Choi, Young-Joon (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Choi, Gang-Won (Division of Hotel Culinary Arts, Daegu Technical University) ;
  • Lee, Kyung-Soo (Division of Food Beverage and Culinary Arts, Youngnam University College) ;
  • Jung, In-Chul (Division of Hotel Culinary Arts, Daegu Technical University)
  • 이시형 (대구공업대학교 호텔외식조리계열) ;
  • 최영준 (대구공업대학교 호텔외식조리계열) ;
  • 최강원 (대구공업대학교 호텔외식조리계열) ;
  • 이경수 (영남이공대학교 식음료조리계열) ;
  • 정인철 (대구공업대학교 호텔외식조리계열)
  • Received : 2020.05.11
  • Accepted : 2020.06.07
  • Published : 2020.06.30

Abstract

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

References

  1. Abdel-Naeem HHS, Mohamed HMH. 2016. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain. Meat Sci 118:52-60 https://doi.org/10.1016/j.meatsci.2016.03.021
  2. Armenteros M, Morcuende D, Ventanas J, Estevez M. 2016. The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation. Meat Sci 116:253-259 https://doi.org/10.1016/j.meatsci.2016.02.027
  3. Assi RA, Darwis Y, Abdulbaqi IM, Khan AA, Vuanghao L, Laghari MH. 2017. Morinda citrifolia (noni): A comprehensive review on its industrial uses, pharmacological activities, and clinical trials. Arabian J Chem 10:691-707 https://doi.org/10.1016/j.arabjc.2015.06.018
  4. Banerjee R, Verma AK, Das AK, Rajkumer V, Shewalkar AA, Narkhede HP. 2012. Antioxidant effects of broccoli powder extract in goat meat nuggets. Meat Sci 91:179-184 https://doi.org/10.1016/j.meatsci.2012.01.016
  5. Barbut S, Wood J, Marangoni A. 2016. Potential use of organogels to replace animal fat in comminuted meat products. Meat Sci 122:155-162 https://doi.org/10.1016/j.meatsci.2016.08.003
  6. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  7. Brewer MS, Peterson WJ, Carr TC, Mccusker R, Novakofski J. 2005. Thermal gelation properties of myofibrillar protein and gelatin combinations. J Muscle Foods 16:126-140 https://doi.org/10.1111/j.1745-4573.2005.09204.x
  8. Buege JA, Aust SD. 1978. Microsomal lipid peroxidation. In Fleischer S, Parker L (Eds.), Methods in Enzymology. Vol. 52, pp.302-310. Academic Press Inc
  9. Candogan K. 2002. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. Eur Food Res Technol 215:305-309 https://doi.org/10.1007/s00217-002-0567-1
  10. Choi GW, Lee JW. 2016. Effect of grape skin on physicochemical and sensory characteristics of ground pork meat. Korean J Food Cookery Sci 32:290-298 https://doi.org/10.9724/kfcs.2016.32.3.290
  11. Choi GW. 2019. Changes in the physicochemical properties of ground pork meat containing persimmon peel during refrigerated storage. J Life Sci 29:792-799
  12. Choi YJ, Park HS, Park KS, Lee KS, Moon YH, Kim MJ, Jung IC. 2012. Quality characteristics of pork patty containing lotus root and leaf powder. J East Asian Soc Diet Life 22:33-40
  13. Deng S, West BJ, Jensen CJ, Basar S, Westendorf J. 2009. Development and validation of an RP-HPLC method for the analysis of anthraquinones in noni fruits and leaves. Food Chem 116:505-508 https://doi.org/10.1016/j.foodchem.2009.02.070
  14. El-Magoli SB, Laroia S, Hansen PMT. 1996. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci 42:179-193 https://doi.org/10.1016/0309-1740(95)00032-1
  15. Ganhao R, Estevez M, Armenteros M, Morcuende D. 2013. Mediterranean berries as inhibitors of lipid oxidation in porcine burger patties subjected to cooking and chilled storage. J Integr Agric 12:1982-1992 https://doi.org/10.1016/S2095-3119(13)60636-X
  16. Ghafouri-Oskuei H, Javadi A, Asl MRS, Azadmard-Damirchi S, Armin M. 2020. Quality properties of sausage incoporated with flaxeed and tomato powders. Meat Sci 161:107957 https://doi.org/10.1016/j.meatsci.2019.107957
  17. Hoffman K, Hamm R, Bluchel E. 1982. Neues uber die bestimmung der wasserbindung des fleisches mit hilfe der filterpapier press methode. Fleischwirtschaft 62:87-93
  18. Hwang HJ, Shin KO, Han KS. 2019. A study on the function and role of Morinda citrifolia L. (noni). Korean J Food Nutr 32:275-283
  19. Jiang J, Xiong YL. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci 120:107-117 https://doi.org/10.1016/j.meatsci.2016.04.005
  20. Jung IC, Moon YH, Kang SJ. 2004. Effects of addition of mugwort powder on the physicochemical and sensory characteristics of boiled pork. Korean J Food Sci Anim Resour 24:15-22
  21. Kim HS, Chin KB. 2011. Physico-chemical properties and antioxidant activity of pork patties containing various tomato powders of solubility. Korean J Food Sci Anim Resour 31:436-441 https://doi.org/10.5851/kosfa.2011.31.3.436
  22. Kim JM, Jeon YH, Jeong YJ, Yoon KY. 2020. Comparison of bioactive composition, antioxidant activity, and nitric oxide inhibition effect of enzyme-treated and commercial noni juice. Korean J Food Sci Technol 52:75-80
  23. Kim JM, Jo YJ, Hahn D. 2017. Physicochemical properties, bioactive composition and antioxidant activities of noni fruit juices from different regions of cultivation. Korean J Food Preserv 24:1000-1006 https://doi.org/10.11002/kjfp.2017.24.7.1000
  24. Kim MH, Joo SY, Choi HY. 2015. The effect of aronia powder (Aronia melanocarpa) on antioxidant activity and quality characteristics of pork patties. Korean J Food Cookery Sci 31:83-90 https://doi.org/10.9724/kfcs.2015.31.1.083
  25. Korea Food and Drug Administration [KFDA]. 2009. Food Code. pp.212-251. Moonyoungsa
  26. Lee YR. 2020. Antioxidant and ${\alpha}$-amylase inhibitory activity of 70% ethanolic extract from Morinda citrifolia L. (noni). Korean J Food Nutr 33:210-214
  27. Lindahl G, Enfalt AC, Seth G, Joseli A, Hedebro-Velander I, Andersen HJ, Braunschweig M, Andersen L, Lundstrom K. 2004. A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin. Meat Sci 66:621-627 https://doi.org/10.1016/S0309-1740(03)00180-3
  28. Ozvural EB, Vural H. 2011. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci 88:179-183 https://doi.org/10.1016/j.meatsci.2010.12.022
  29. Pogorzelska E, Godziszewska J, Brodowska M, Wierzbicka A. 2018. Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage. Meat Sci 135:54-61 https://doi.org/10.1016/j.meatsci.2017.09.002
  30. Prommachart R, Belem TS, Uriyapongson S, Rayas-Duarte P, Uriyapongson J, Ramanathan R. 2020. The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci 164:108091 https://doi.org/10.1016/j.meatsci.2020.108091
  31. Raharjo S, Sofos JN. 1993. Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissue: A review. Meat Sci 35:145-169 https://doi.org/10.1016/0309-1740(93)90046-K
  32. Schilling MW, Pham-Mondala AJ, Dhowlaghar N, Campbell YL, Dinh TT, Tolentino AC, Williams JB, Xiong YL. 2019. Changes in the volatile composition of fresh pork sausage with natural antioxidants during long-term frozen storage. Meat Muscle Biol 3:194-209 https://doi.org/10.22175/mmb2019.03.0007
  33. Selani MM, Shirado GAN, Margiotta GB, Saldaňa E, Spada FP, Piedade SMS, Contreras-Castillo CJ, Canniatti-Brazaca SG. 2016. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Sci 112:69-76 https://doi.org/10.1016/j.meatsci.2015.10.020
  34. Sim DW. 2019. Effects of canola oil and persimmon peel addition on the quality characteristics of low-fat pork patty during cold storage. Korean J Food Cookery Sci 35:471-479 https://doi.org/10.9724/kfcs.2019.35.5.471
  35. Tapp WN, Yancey JWS, Apple JK, Dikeman ME, Godbee RG. 2012. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability. Meat Sci 91:131-136 https://doi.org/10.1016/j.meatsci.2012.01.005
  36. Tran TTT, Ton NMN, Nguyen TT, Le VVM, Sajeev D, Schilling MW, Dinh TTN. 2020. Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage. Meat Sci 165:108106 https://doi.org/10.1016/j.meatsci.2020.108106
  37. Turgut SS, Soyer A, Isikci F. 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Sci 116:126-132 https://doi.org/10.1016/j.meatsci.2016.02.011
  38. Valencia I, O’Grady MN, Ansorena D, Astiasaran I, Kerry JP. 2008. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Sci 80:1046-1054 https://doi.org/10.1016/j.meatsci.2008.04.024
  39. West BJ, Deng S, Jensen CJ. 2011. Nutrient and phytochemical analyses of processed noni puree. Food Res Int 44:2295-2301 https://doi.org/10.1016/j.foodres.2010.09.038
  40. Yang J, Gadi R, Paulino R, Thomson T. 2010. Total phenolics, ascorbic acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage. Food Chem 122:627-632 https://doi.org/10.1016/j.foodchem.2010.03.022
  41. Youssef MK, Barbut S, Smith A. 2011. Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure. Int J Food Sci Technol 46:1216-1224 https://doi.org/10.1111/j.1365-2621.2011.02607.x
  42. Zhang C, Khoo SLA, Chen XD, Quek SY. 2020. Microencapsulation of fermented noni juice via micro-fluidic-jet spray drying: Evaluation of powder properties and functionalities. Powder Technol 361:995-1005 https://doi.org/10.1016/j.powtec.2019.10.098