Quality Characteristics of Ground Pork Meat containing Hot Water Extract from Dandelion (Taraxacum officinale)

Choi, Yeji; Park, Kyung-Sook; Jung, In-Chul

doi:10.17495/easdl.2015.8.25.4.651

Cited by 6 publications

(2 citation statements)

References 23 publications

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“…The addition of 10% powdered dandelion leaf extract was found to affect the functional properties of chicken meat loaves in particular, improving their antioxidant potential [12]. Similarly, Choi et al [13] suggested that dandelion leaf extracts could be beneficial in stabilizing the color, flavor, and antioxidant potential of ground pork. The effect of adding Taraxacum officinale on the antioxidant and angiotensin-converting enzyme inhibitory properties of protein extracts from sous-vide beef marinated in sour milk with simultaneous ultrasound application was also studied.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage

Wójciak,

Materska,

Pełka

et al. 2024

Molecules

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The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5–1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry.

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Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage

Wójciak,

Materska,

Pełka

et al. 2024

Molecules

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“…Ground meat products, such as patties and sausages, are the most common form of processed meat products consumed worldwide [ 10 , 11 ]. Since the introduction of hamburgers in Korea in 1973, the market has expanded to include various types of ground meat products [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties

Lee

Kim

Seol

2022

Foods

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This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The protein, fat, and ash contents in the crust samples were significantly higher than those in the control sample (p < 0.05). The CIE b* value of uncooked pork patties with crust added was significantly lower than that of the control patties (p < 0.05). The pH and CIE L* values of uncooked patty batter samples decreased with increasing concentrations of crust (p < 0.05). However, the viscosity increased proportionally with an increase in crust (p < 0.05). Samples containing 3% crust showed significantly higher uncooked and cooked CIE a*, water-holding capacity, cooking yield, and shear force than the control sample (p < 0.05). Moreover, samples containing 2% and 3% crust showed significantly lower diameter and thickness reductions than those of the control sample (p < 0.05). The sensory evaluation conferred by the crust was significantly higher than that of the control sample (p < 0.05). Overall, our results suggest that pork patties supplemented with 3% crust have improved properties.

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Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty

Lee¹,

Kang²,

Kim³

et al. 2020

Resour Sci Res

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This study aimed to investigate the effects of strawberry and red beet powder on the quality characteristics (pH, CIE color value, and sensory evaluation) and antioxidant activity (total phenol content and total flavonoid content) of beef patty. pH of samples containing 2% strawberry powder (S2) and 1% strawberry powder 1% red beet powder (S1R1) were significantly lower than those of control (p<0.05). The CIE L * value of samples containing 2% red beer powder (R2) were significantly lower than those of control and S2 (p<0.05). However, The CIE a * value of samples increased with an increase in red beet powder. The CIE b * of S2 were significantly higher than those of Control for 0 week and 1 week (p<0.05). Color of S2 were significantly higher than those of R2 (p<0.05). Flavor of R2 were significantly higher than those of control (p<0.05). These results were indicate that S1R1 could be enhance the antioxidant activity and quality characteristics of beef patty.

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Quality Characteristics of Ground Pork Meat containing Hot Water Extract from Dandelion (Taraxacum officinale)

Cited by 6 publications

References 23 publications

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties

Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty

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