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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Korean J. Food Sci. An. 2017;37:898-905
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Da Gyeom Lee1, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee1, Cheorun Jo1,2, and Samooel Jung*

Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
1Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
2Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
Correspondence to: Samooel Jung
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
Tel: +82-42-821-5774 Fax: +82-42-825-9754 E-mail: samooel@cnu.ac.kr
Received September 1, 2017; Revised November 21, 2017; Accepted November 23, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at 4°C for 7 d, and its quality parameters were investigated. Addition of ERP decreased the L*-value and increased the a*- and b*-values of enhanced pork loins compared to those of the control group at all storage intervals (P<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (P<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (P<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.
Keywords : enhanced meat, oxidative stability, natural antioxidant, red perilla


December 2017, 37 (6)