Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

Abstract

This study was conducted to evaluate the antioxidant effects of pumpkin leaf extracted using a 50% ethanol on ground pork during storage. The pumpkin leaf extracts were added at concentrations of 0.05 (PE-0.05), 0.1 (PE-0.1), and 0.2% (PE-0.2) to ground pork, and 0.05% of ascorbic acid (As-0.05) was added as a control. Each sample was collected after 1, 4, 7, and 10 d of storage and the pH, total viable counts (TVC), conjugated dienes (CD), free fatty acids (FFA), and thiobarbituric reaction substance (TBARS) values were measured. The pH of the pork samples decreased until day 7, and then increased thereafter, except for the control and PE-0.05 sample. Lower CIE a * values were observed for pork samples containing PE relative to As-0.05 at increasing storage time (p<0.05). The addition of PE decreased the TVC, CD, FFA and TBARS values levels in the ground pork when compared to the control during 10 d of storage. These results indicate that PE can produce notable effects on meat products, such as inhibiting lipid oxidation and discoloration.

Lipid oxidation and antimicrobial activity of cooked beef patties as influenced by leaf extracts of “Cemba” (Albizia lebbeckoides [DC.] Benth)

“…It indicated that addition of CLE up to 1% in the patty exerted the similar characteristics of the proximate composition. This result confirmed other studies that plant extract did not affect the proximate composition of the chicken patties (Babatunde and Adewumi, 2015) and raw ground pork (Choe et al, 2011).…”

Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen

“…Various researchers also reported that non-meat ingredients such as oat bran ( Yilmaz and Daglioglu, 2003 ), honey ( Johnston et al ., 2005 ), okara ( Turhan et al ., 2007 , 2009 ) and pumpkin ( Cucurbitamoschata Duch.) leaf extract ( Choe et al , 2011 ) changed pH value of meat products. In general, pH value of control sample decreased during storage, while pH values of meatballs formulated with bee pollen slightly increased until the 3 d of storage and then, began to decreased ( p <0.05).…”

“…Reformulation of meat products is one of the strategies ( Arihara, 2006 ; Fernandez-Gines et al , 2005 ; Jimenez-Colmenero et al , 2001 ). Much attention in recent years has been focused on this application to improve nutritional and storage quality of meatballs ( Aleson-Carbonell et al , 2005 ; Bilek and Turhan, 2009 ; Choe et al , 2011 ; Huang et al , 2005 ; Johnston et al ., 2005 ; Sanchez-Escalante et al ., 2003 ; Turhan et al , 2007 , 2009 ).…”

Antimikrobiyal Film ve Kaplamaların Kırmızı Et ve Köftelerin Mikrobiyal Kalitesine Etkisi

“…Et ürünlerinin yeniden formüle edilmesi bu stratejilerden biridir (Arihara 2006); (Fernández-Ginés, Fernández-López, Sayas-Barberá and Pérez-Alvarez 2005). Son yıllarda köftelerin besin ve depolanma kalitesini artıran uygulamalara odaklanılmıştır: Sığır eti burgerinin çeşitli limon albedosu türlerinden European Journal of Science and Technology e-ISSN: 2148-2683 etkilenen özelliklerini belirlemek amacıyla yapılan çalımada; albedo kullanımının sığır köftelerinin pişirme özelliklerini geliştirmek için fonksiyonel bir bileşen olarak potansiyele sahip olduğu belirlenmiştir (Aleson-Carbonell, Fernández-López, Pérez-Alvarez and Kuri 2005); Yapılan bir çalışmada; bileşim veya duyusal özelliklerde minimum değişikliklerle sığır köftelerinin besin değerini ve sağlık yararlarını arttırmak için keten tohumu unu eklenebileceği bidirilmiştir (Bilek and Turhan 2009); Depolama sırasında kıyılmış domuz etine, etanol kullanılarak ekstrakte edilen kabak yaprağı özlerinin ilavesi, 10 günlük depolama süresince kontrole kıyasla, domuz kıymasında toplam aerobik bakteri sayısı, konjuge dienler (CD), serbest yağ asitleri (FFA) ve tiyobarbitürik reaksiyon maddesi (TBARS) değerlerini azaltmıştır (Choe, Kim, Choi, Han, Choi, Kim and Kim 2011). Emülsifiye domuz köftesi olan Kung-wan'da pirinç kepeği kullanımı araştırılmıştır (Huang, Shiau, Liu, Chu and Hwang 2005).…”