The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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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
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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.

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References

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