Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

Yang, Fengqi; Cho, Won Yong; Seo, Han Geuk; Jeon, Byong-Tae; Kim, Ji-Han; Kim, Yuan H. Brad; Wang, Yanmei; Lee, Chi H.

doi:10.3390/foods9080993

Cited by 9 publications

(4 citation statements)

References 55 publications

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“…Yang et al . (2020) have also reported that VBN values of patties added with 0.25% cysteine powder were lower than control and those of added with whey. Cysteine could inhibit the deterioration of protein; however, whey powder could accelerate additional nitrogen.…”

Section: Resultsmentioning

confidence: 90%

Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

Sembring

Chin

2022

Int J of Food Sci Tech

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Summary Effects of different drying methods and different addition levels of eggplant (EP) on product quality of low‐fat patties (LFPs) were investigated during storage. EP was dried in an oven dryer at 60 °C or a freeze dryer at −50 °C. LFPs were prepared by replacing with 1.5% soy protein isolate (SPI). Six treatments were used in this study: (1) control (CTL), without addition of EP; (2) reference (REF), 0.1% ascorbic acid; (3) O1, 0.25% oven‐dried (OD) EP; (4) O2, 0.5% ODEP; (5) F1, 0.25% freeze‐dried (FD) EP; and (6) F2, 0.5% FDEP. Redness (a*) and lightness (L*) values in LFPs added with EP were lower than those of others (p < 0.05) and decreased with increasing storage time. Yellowness (b*) values of cooked patties were increased during storage time (p < 0.05), with control having the highest value. The addition of EP or ascorbic acid into LFPs lowered microbial counts than control (p < 0.05). Thiobarbituric acid reactive substances (TBARS) was increased during storage, with REF having the lowest value, and patties added with EP had lower TBARS values than control during storage. Volatile basic nitrogen (VBN, mg%) contents of all patties also increased during storage time with O2 and F2 having lower values than control. Therefore, EP might have potential as a natural antioxidant in meat products during storage.

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Section: Resultsmentioning

confidence: 90%

Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

Sembring

Chin

2022

Int J of Food Sci Tech

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“…The L * values of experimental groups were higher than those of C3 or not significantly different, and a * values of experimental groups were lower than those of C3. It has been reported that L * value is increased whereas a * value is decreased when whey protein and ginseng powder are added to pork patties and sausages [44,45]. Increasing b * value of experimental groups might be because ginseng powder displayed a distinctive yellow color [45].…”

Section: Discussionmentioning

confidence: 96%

“…These results indicate that goat milk protein and ginseng powder can replace sodium triphosphate and ascorbic acid in terms in VBN. The study result of Yang [44] showed that TBARS and VBN values of pork patties added with 2% whey protein were significantly increased compared to control without addition. It is thought that containing 0.2 or 0.4% goat milk protein does not cause lipid or protein oxidation compared to adding 2%.…”

Section: Storage Characteristicsmentioning

confidence: 96%

Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Park

Kim

et al. 2023

Journal of Food Processing and Preservation

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The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of pork sausages were prepared: (1) pork sausage with 0.2% phosphate and 0.1% ascorbic acid (C2), (2) negative control (C3), (3) with 0.2% GMPP and 0.1% GP (T1), (4) 0.2% GMPP and 0.3% GP (T2), (5) 0.4% GMPP and 0.1% GP (T3), and (6) 0.4% GMPP and 0.3% GP (T4). Proximate analysis, water holding capacity (WHC), emulsion stability, cooking loss, color, texture properties, and sensory properties of sausages were performed. pH, DPPH radical scavenging, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total microbial count (TMC) were measured for pork sausages after storage at 4°C for 0, 7, 14, and 21 days. The results showed that water and total exudation showed significantly lower values in T3. Cooking loss also showed a significantly lower value in T3. T3 showed a significantly higher value of springiness of textural properties than C2. With increasing level of GMPP added, protein content and pH value of pork sausages were also increased. There were no significant differences in WHC or sensory properties between C2 and T3. TBARS and VBN values of T3 were significantly lower than those of other experimental groups during all storage periods. T3 presented higher DPPH radical scavenging values during all storage periods. These results indicate that adding 0.4% GMPP and 0.1% GMPP can effectively improve quality and storage characteristics of pork sausages.

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“…The content of amino acids in meat was closely associated with the nutritional value [56] of meat protein and meat flavor [57]. The content of essential amino acids determined the quality of the protein, while flavor amino acids contributed to the taste.…”

Section: Discussionmentioning

confidence: 99%

Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds

Liu

Zhi

et al. 2023

Foods

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Probiotics are being used in diets to improve the quality of chicken meat. The aim of the study was to investigate the effects of dietary supplementation with Brevibacillus laterosporus S62-9 microbial agent on the meat quality, amino acids, and volatile compounds of chicken. The experiment was carried out with 160 1-day-old Arbor Acres male broiler chickens, rearing for 42 d. The chickens were randomly divided into two groups of 8 replicates each, with 10 chickens in each group. No supplement was added to the basal diet in the control group and Brevibacillus laterosporus S62-9 microbial agent was added to the diet of the experimental group. At the end of the experiment, the meat quality, meat chemical composition, amino acid composition, and volatile compounds of chicken were determined. The results showed that pH (p < 0.05), pressing loss (p < 0.05), cooking loss (p < 0.05), and shear force (p < 0.01) were notably decreased, the percentage of breast meat (p < 0.01), protein content (p < 0.05) were visibly increased, and remarkable changes were observed in the amino acid composition (change in seven amino acids) and volatile compounds profile (an increase of about 20-fold in the contents of 1-octen-3-ol and hexanal). In summary, it was found that Brevibacillus laterosporus S62-9 microbial agent can be used as a novel and effective feed supplement to improve the nutritional quality and flavor characteristics of broilers.

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Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

Cited by 9 publications

References 55 publications

Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

Dietary Effect of Brevibacillus laterosporus S62-9 on Chicken Meat Quality, Amino Acid Profile, and Volatile Compounds

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