Quality Characteristics of Cold Storage Pork Patty by Micro-encapsulation of Natural Additives

• Published in: Food Engineering Progress
• Main Authors: Kim, H.S., Dankook University, Republic of Korea, Seong, P.N., RDA, Republic of Korea, Chang, M.J., Kookmin University, Republic of Korea, Kim, M.H., Dankook University, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.12.2013
• Subjects: pork patty,micro-encapsulation,green tea,paprika oleoresin; SAGE; SALVIA (ESPECIA); SAUGE
• ISSN: 1226-4768

This study was conducted to investigate the effects of micro-encapsulation for green tea, sage, and paprika oleoresin extracts as nitrate substitutes on the colors, total flavonoids, DPPH radical scavenging activities, thiobarbituric acid reactive substances (TBARS), and total plate counts changes of pork patties during storage for 7 d at 4oC. For color, the value of treatment 2 (micro-encapsulated) was higher than those of control (nitrate added) or treatment 1 (noncapsulated) throughout the storage period. Total flavonoid contents of the control and treatments were similar values in the initial stage of storage and those of control, treatment 1, and treatment 2 decreased 52, 47, and 43%, respectively, after 7 d storage at 4oC. DPPH radical scavenging activities of control, treatment 1, and treatment 2 were 8.68, 18.15, and 23.57%, and TBARS values were 0.54, 0.36, and 0.33 mg/kg, respectively, after pork patty manufacturing. The TBARS value of the control increased 61%, while that of treatment 2 increased only 30% during storage for 7 d at 4oC. Total plate counts of the control and treatments were in the 2.98-3.38 log CFU/g range in the initial stage of storage, and in the 3.32-3.64 log CFU/g range after 7 d storage at 4oC, which were not significantly different at the 5% level.