Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Characterization of pork patties containing dry radish (Raphanus sativus) leaf and roots

  • Ahn, Su-Jin (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyung Joo (National Forensic Service) ;
  • Lee, Nayeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2018.05.18
  • Accepted : 2018.08.06
  • Published : 2019.03.01
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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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