Antioxidant activity of radish seed oil and the quality and storage characteristics of pork patties with added radish seed oil

soyoung Jang1,, Chaeri Kim1,, Sanghun Park1, Yunhwan Park1, Gyutae Park1, Sehyuk Oh1, Nayoung Choi1, Youngho Lim1, Jusung Cho2,*, Jungseok Choi1,*
Author Information & Copyright
1Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
2Department of Horticultural Science, Chungbuk National University, Cheongju 28644, Korea

† These authors contributed equally to this work.

*Corresponding Author: Jusung Cho. E-mail:
*Corresponding Author: Jungseok Choi. E-mail:

© Copyright 2023 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 18, 2023 ; Revised: Oct 18, 2023 ; Accepted: Oct 24, 2023

Published Online: Nov 14, 2023


This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and DPPH radical scavenging activity. Pork patties were manufactured with the addition of RSO—0.4%, 0.8%, 1.6%, and 2.4%—and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis (TPA), and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC) (p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.

Keywords: meat product; radish seed oil; antioxidant; quality characteristics; storage characteristics