Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

Abstract

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoalbarbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (P > 0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L*, a*, and b* values when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (P < 0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAH and 8 PAH, and a total of 16 PAHs (P < 0.05).Therefore, PLE at 0.40% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.

Physicochemical Analysis of Spent Hen Chicken Sausages with Jelly Mushroom (Auricularia auricula) Powder Inclusion as a Substitute for Sodium Tripolyphosphate

“…This finding supports Soeparno's [11] statement, as observed in the current study's results. The WHC value obtained in this research is in the range of 59.87 to 85.51%, which confirms previous studies [2,8,11].…”

“…The improved meat tenderness is a consequence of complex reactions and protein degradation that affect the structure of myofibrillar proteins. Various reports mentioned the dissociation of actomyosin, along with the degradation of main proteins including nebulin, troponin-T, dystrophin, desmin, and titin [6,7,8]. However, due to potential detrimental effects from continuous and excessive consumption of STPP including stomach discomfort, nausea, or even stomachache, the Food and Drug Administration limit the maximum use of STPP to around 0,5%.…”

“…Our previous study discovered mechanisms of Cordyceps militaris mushroom in improving texture properties of tough meat through the upregulation of endogenous enzymes and increased extractability of proteins [3,7]. Besides, other study reported that the inclusion of oyster mushrooms in sausage production did not result in any detrimental effects, indicating overall acceptability [8]. Based on above mentioned reasons, the purpose of the study was to investigate the substitution effect of STPP with JMP on quality properties of spent hen chicken sausages.…”

Recent strategies for improving the quality of meat products

“…The primary mechanism of inhibiting the generation of PAHs and N-nitroso compounds is the ability of antioxidants to scavenge free radicals [ 66 , 77 ]. Cho et al [ 78 ] demonstrated that the addition of a 0.4% Perilla frutescens extract to pork patties hindered both lipid oxidation and PAH formation. Similarly, Shen et al [ 79 ] found that adding 2.5% green tea extract to roasted ducks substantially suppressed PAH formation by 79.7%, owing to its abundant phenol content.…”

Screening the anthelmintic effects of leaves and fruits extracts from various Acacia species as a potential feed for small-ruminant animals

“…They lower the excretion rate of eggs and larvae by adult worms and the impairment of larvae development into further stages of life (Rodríguez-Hernández et al 2023). Besides, various plants containing tannins are reported to possess antimicrobial activity by protecting proteins from degradation caused by microorganisms (Nawab et al 2020;Cho et al 2022;Cho et al 2023).…”