AI Article Synopsis
- This study examined how adding dry radish leaf and root affects the quality of pork patties during storage.
- The patties were created with varying amounts of radish powder (0%, 0.5%, 1%, and 2%) and tested for various quality metrics such as moisture content, pH, and cooking loss.
- Results showed that patties with higher radish powder content had better moisture and protein levels, less fat, and improved juiciness, suggesting that dried radish can enhance pork patties and extend their shelf life.
Article Abstract
Objective: This study investigated the effects of dry radish leaf and root on the quality of pork patties during refrigeration storage.
Methods: The patties were divided into the following three groups: the control containing 0% dry radish leaf root powder, RL1 containing 0.5% dry radish leaf root powder, and RL2 and RL3 containing 1% and 2% dry radish leaf root powder, respectively. Proximate composition, pH, cooking loss, microbial analysis, lipid oxidation analysis, color, texture profile analysis and sensory test were performed.
Results: Moisture, crude protein, and crude ash contents in RL2 and RL3 were significantly higher than those in other groups (p<0.05), whereas crude fat contents in RL2 and RL3 were significantly lower than other groups (p<0.05). Lightness was significantly lower in RL2 and RL3 than in CON (p<0.05). Cooking loss for RL2 and RL3 were significantly lower than those for the other groups (p<0.05). The pH, thiobarbituric acid levels, and total plate counts of RL2 and RL3 were significantly lower than those of CON at days 7 and 14 (p<0.05). Hardness values of RL2 and RL3 were significantly lower than those of CON, whereas chewiness values were higher than those of CON (p<0.05). In addition, the juiciness of RL2 were significantly greater (p<0.05) than those of the other groups.
Conclusion: Dried radish leaves and roots improved the proximate composition and quality characteristics of pork patties, providing a basis to produce high-quality patties with extended expiration dates. Thus, dried radish leaves and roots are effective ingredients for health or functional foods.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409476 | PMC |
| http://dx.doi.org/10.5713/ajas.18.0384 | DOI Listing |
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