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Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties

물엉겅퀴 분말을 첨가한 돈육패티의 항산화 활성 및 품질 특성

  • Jeon, Joo Young (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Myung Hyun (Dept. of Food and Nutrition, Sookmyung Women's University) ;
  • Han, Young Sil (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 전주영 (숙명여자대학교 식품영양학과) ;
  • 김명현 (숙명여자대학교 식품영양학과) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Received : 2021.06.24
  • Accepted : 2021.07.27
  • Published : 2021.08.30

Abstract

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

Keywords

References

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