Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

Jinwoo Cho¹^,²^,^†, Farouq Heidar Barido¹^,³^,^†, Hye-Jin Kim¹^,⁴, Ji-Seon Kwon¹, Hee-Jin Kim⁵, Dongwook Kim¹, Sun-Jin Hur⁶, Aera Jang¹^,^*

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¹Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea

²Department of Research and Development, Shinsegae Food, Seoul 04793, Korea

³Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia

⁴Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

⁵Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea

⁶Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea

† These authors contributed equally to this work.

^*Corresponding Author: Aera Jang, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea. Phone: +82-33-250-8643. E-mail: ajang@kangwon.ac.kr.

© Copyright 2022 Korean Society for Food Science of Animal Resources. 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.

Received: Sep 03, 2022 ; Revised: Nov 01, 2022 ; Accepted: Nov 14, 2022

Published Online: Nov 18, 2022

Abstract

This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (P > 0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L*, a*, and b* values when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (P < 0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAH and 8 PAH, and a total of 16 PAHs (P < 0.05). Therefore, PLE at 0.40% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.

Keywords: Polycyclic aromatic hydrocarbons; Perilla leaves; Ethanol extracts; pork patty; Charcoal