JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage
Choi, Yun-Sang; Choi, Ji-Hun; Kim, Hack-Youn; Kim, Hyun-Wook; Lee, Mi-Ai; Chung, Hai-Jung; Lee, Sung-Ki; Kim, Cheon-Jei;
  PDF(new window)
 Abstract
This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
 Keywords
lotus leaf;chicken patties;shelf-life;thiobarbituric acid;volatile basic nitrogen;sensory evaluation;
 Language
English
 Cited by
1.
냉장 중 연근 및 연잎분말을 첨가한 돈육 패티의 품질변화,박경숙;박현숙;최영준;문윤희;이경수;김민주;정인철;

생명과학회지, 2011. vol.21. 12, pp.1732-1739 crossref(new window)
2.
Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on Oxidative Stability of Deep Fried Chicken Nuggets,;;;;;;;;

Food Science and Biotechnology, 2011. vol.20. 5, pp.1381-1388 crossref(new window)
3.
연잎 및 연근 추출물을 함유한 분쇄돈육의 품질 특성 및 기호성,이경수;김주남;정인철;

동아시아식생활학회지, 2012. vol.22. 6, pp.851-859
4.
Antioxidative Properties of Onion Peel Extracts against Lipid Oxidation in Raw Ground Pork,;;;;;;;;;

Food Science and Biotechnology, 2012. vol.21. 2, pp.565-572 crossref(new window)
5.
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage,;;;;

한국축산식품학회지, 2014. vol.34. 4, pp.533-542 crossref(new window)
6.
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork,;;;;;;;;

한국축산식품학회지, 2015. vol.35. 4, pp.421-430 crossref(new window)
1.
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage, Korean Journal for Food Science of Animal Resources, 2014, 34, 4, 533  crossref(new windwow)
2.
Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage, Korean Journal for Food Science of Animal Resources, 2015, 35, 1, 71  crossref(new windwow)
3.
Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork, Korean Journal for Food Science of Animal Resources, 2015, 35, 4, 421  crossref(new windwow)
4.
Effect of chicken skin on the quality characteristics of semi-dried restructured jerky, Poultry Science, 2016, 95, 5, 1198  crossref(new windwow)
5.
Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork, Food Science and Biotechnology, 2012, 21, 2, 565  crossref(new windwow)
6.
Effect of walnut green husk addition on some quality properties of cooked sausages, LWT - Food Science and Technology, 2016, 65, 751  crossref(new windwow)
7.
Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storage, Korean journal of food and cookery science, 2016, 32, 3, 261  crossref(new windwow)
8.
Quality Change of Pork Patty Containing Lotus (Nelumbo nucifera) Leaf and Root Powder during Refrigerated Storage, Journal of Life Science, 2011, 21, 12, 1732  crossref(new windwow)
9.
A Comprehensive Review on Chemical Profiling ofNelumbo Nucifera: Potential for Drug Development, Phytotherapy Research, 2016  crossref(new windwow)
 References
1.
Ahmad, S. and Srivastava, P. K. (2007) Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Sci. 75, 603-609. crossref(new window)

2.
Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.

3.
Brannan, R. G. (2008) Effect of grape seed extract on physicochemical properties of ground, salted chicken thigh meat during refrigerated storage at different relative humidity levels. Food Chem. 73, 36-38.

4.
Brewer, M. S. and Wu, S. Y. (1993) Display packaging and meat block location effects on colour lipid oxidation on frozen lean ground beef. J. Food Sci. 58, 1219-1223. crossref(new window)

5.
Chen, C. M. and Trout, G. R. (1991) Color and its stability in restructured beef steaks during frozen storage: Effects of various binders. J. Food Sci. 56, 1461-1464, 1475. crossref(new window)

6.
Choe, J. H., Jang, A. R., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., and Kim, C. J. (2010) Antioxidant activities of lotus leaves (Nelumbo nucifera) and barley leaves (Hordeum vulgare) extracts. Food Sci. Biotechnol. 19, 831-836. crossref(new window)

7.
Choi, H. Y., Jung, K. H., and Shin, H. S. (2009) Antioxidant activity of the various extracts from different parts of lotus (Nelumbo nucifera Gaertner). Food Sci. Biotechnol. 81, 1051-1054.

8.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Jeong, J. Y., Chung, H. J., and Kim, C. J. (2010) Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters. Meat Sci. 84, 557-563. crossref(new window)

9.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., Paik, H. D., and Kim, C. J. (2008) Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product. Korean J. Food Sci. Ani. Resour. 28, 319-326. crossref(new window)

10.
Chouliara, E., Karatapanis, A., Savvaidis, I. N., and Kontominas, M. G. (2007) Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4${^{\circ}C}$. Food Microbiol. 24, 607-617. crossref(new window)

11.
Das, A. K., Anjaneyulu, A. S. R., Gadekar, Y. P., Singh, R. P., and Pragati, H. (2008) Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci. 80, 607-614. crossref(new window)

12.
Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez- Alvarez, J. A., and Kuri, V. (2005) Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci. 69, 371-380. crossref(new window)

13.
Field, R. A. and Chang, Y. D. (1969) Free amino acids in bovine muscle and their relationship to tenderness. J. Food Sci. 34, 329-331. crossref(new window)

14.
Greene, B. A. and Cumuze, T. H. (1982) Relationship between TBA numbers and inexperienced panelists. Assessments of oxidized flavour in cooked beef. J. Food Sci. 47, 52-58. crossref(new window)

15.
Han, K. H., Choi, I. S., and Lee, C. H. (2006) The physicochemical and storage characteristics of sausage added mugwort powder. Korean J. Food Sci. Ani. Resour. 36, 356-361.

16.
Hernández-Hernández, E., Ponce-Alquicira, E., Jaramillo- Flores, M. E., and Legarreta, I. G. (2009) Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters. Meat Sci. 81, 410-417. crossref(new window)

17.
Hoe, S. K., Park, K. H., Yang, M. R., Jeong, K. J., Kim, D. H., Choi, J. S., Jin, S. K., and Kim, I. S. (2006) Quality characteristics of low-fat emulsified sausage containing tomatoes during cold storage. Korean J. Food Sci. Ani. Resour. 26, 297-305.

18.
Huang, B., Ban, X., He, J., Tong, J., Tian, J., and Wang, Y. (2010) Hepatoprotective and antioxidant activity of ethanolic extracts of edible lotus (Nelumbo nucifera Gaertn.) leaves. Food Chem. 120, 873-878. crossref(new window)

19.
Jung, H. A., Jung, Y. J., Yoon, N. Y., Jeong, D. M., Bae, H. J., Kim, D. W., Na, D. H., and Choi, J. S. (2008) Inhibitory effects of Nelumbo nucifera leaves on rat lens aldose reductase, advanced glycation endproducts formation, and oxidative stress. Food Chem Toxicol. 46, 3818-3826. crossref(new window)

20.
Jung, S., Choe, J. H., Kim, B., Yun, H., Kruk, Z. A., and Jo, C. (2010) Effect of dietary mixture of gallic acid and linoleic acid on autioxidative potential and quality of breast meat from broilers. Meat Sci. 86, 520-526. crossref(new window)

21.
Kim, G. S. and Park, G. S. (2008) Quality characteristics of cookies prepared with lotus leaf powder. Korean J. Food Cookery Sci. 24, 398-404.

22.
Kim, I. S., Jin, S. K., and Ha, C. J. (2008a) Improved quality properties of low-fat meat patties containing sweet persimmon powder during freeze storage. Korean J. Food Sci. Ani. Resour. 28, 113-121. crossref(new window)

23.
Kim, I. S., Jin, S. K., Jo, C. R., Lee, M. H., and Jang, A. R. (2008b) Quality characteristics of pork patties containing silkworm powder and vegetable worm (Paecilomyces Japonica) during cold storage. Korean J. Food Sci. Ani. Resour. 28, 521-528. crossref(new window)

24.
Kim, S. B., Rho, S. B., Rhyu, D. Y., and Kim, D. W. (2005) Effect of Nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio F1B hamster. Kor. J. Pharmacogn. 36, 229-234.

25.
Kim, S. J., Choi, W. S., You, S. G., and Min, Y. S. (2007) Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J. Food Sci. Technol. 39, 55-60.

26.
Ko, B. S., Jun, D. W., Jang, J. S., Kim, J. H., and Park, S. M. (2006) Effect of Sasa borealis and white lotus roots and leaves on insulin action and secretion in vitro. Korean J. Food Sci. Technol. 38, 114-120.

27.
Kohsaka, K. (1975) Freshness preservation of food and measurement. Food Ind. 18, 105-108.

28.
Lee, K. S., Kim, M. G., and Lee, K. Y. (2006) Antioxidative activity of ethanol extract from lotus (Nelumbo nucifera) leaf. J. Korean Soc. Food Sci. Nutr. 35, 182-186. crossref(new window)

29.
Lee, M. A., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., Shim, S. Y., Chung, H. K., and Kim, C. J. (2010) The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Sci. 84, 498-504. crossref(new window)

30.
Liepe, H. U. and Probic, B. (1986) Composition and use of sugars in dry sausage manufacture. Fleischwirtschaft 66, 401-402.

31.
Lin, K. W. and Lin, S. N. (2002) Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage. Meat Sci. 60, 147-154. crossref(new window)

32.
Mansour, E. H. and Khalil, A. H. (2000) Evaluation of antioxidant activity of some plant extracts and their application to ground beef patties. Food Chem. 69, 135-141. crossref(new window)

33.
Melton, S. T. (1983) Methodology for following lipid oxidation in muscle foods. Food Technol. 37, 105-116.

34.
Na, A. N., Hong-bo, G. U. O., and Wei-dong, K. E. (2009) Genetic variation rhizome lotus (Nelumbo nucifera Gaertn. ssp. nucifera) germplasms from China assessed by RAPD markers. Agr. Sci. China 8, 31-39. crossref(new window)

35.
Naveena, B. M., Sen, A. R., Kingsly, R. P., Singh, D. B., and Kondaiah, N. (2008) Antioxidant activity of pomegranate rind powder extract in cooked chicken patties. Int. J. Food Sci. Technol. 43, 1807-1812. crossref(new window)

36.
Ono, Y., Hattori, E., Fukaya, Y., Imai, S., and Ohizumi, Y. (2006) Anti-obesity effect of Nelumbo nucifera leaves extract in mice and rats. J. Ehtnopharmacol. 106, 238-244. crossref(new window)

37.
Park, B. H., Cho, H. S., Jeon, E. R., and Kim, S. D. (2009a) Quality characteristics of Jook prepared with lotus leaf powder. Korean J. Food Cookery Sci. 25, 55-61.

38.
Park, B. H., Cho, H. S., Jeon, E. R., Kim, S. D., and Koh, K. M. (2009b) Quality characteristics of soybean curd prepared with lotus leaf powder. Korean J. Food Cult. 24, 315-320.

39.
Park, C. H., Hur, J. M., Song, K. S., and Park, J. C. (2007) Phenolic compounds from the leaves of Nelumbo nucifera showing DPPH radical scavenging effect. Kor. J. Pharmacogen. 38, 263-269.

40.
Park, J. H. and Kim, C. S. (2007) Effect of paprika (Capsicum annuum L.) on inhibition of lipid oxidation in lard-pork model system during storage at 4${^{\circ}C}$. Food Sci. Biotechnol. 16, 753-758.

41.
Park, S. H., Chang, K. H., Byun, G. I., and Kang, W. W. (2009c) Quality characteristics of bread made with flour partly substituted by lotus leaf powder. Korean J. Food Preserv. 16, 47-52.

42.
Pearson, D. (1968) Assesment of meat freshness in quality control employing chemical techniques. A review. J. Food Sci. 19, 357-363. crossref(new window)

43.
Rosmini, M. R., Perlo, F., Perez-Alvarez, J. A., Pagan- Moreno, M. J., Gago-Gago, A., Lopez-Santoveoa, F., and Aranda-Catalel, V. (1996) TBA test by an extractive method applied to 'pate'. Meat Sci. 42, 103-110. crossref(new window)

44.
SAS (1999) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC, USA.

45.
Sayago-Ayerdi, S. G., Brenes, A., Viveros, A., and Goni, I. (2009) Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties. Meat Sci. 83, 528-533. crossref(new window)

46.
Serrano, A., Cofrades, S., and Jimenez-Colmenero, F. (2006) Characteristics of restructured beef steak with different proportions of walnut during frozen storage. Meat Sci. 72, 108-115. crossref(new window)

47.
Shikma, K. and Sugawara, Y. (1978) Antioxidation of native oxymyoglobin: Kinetics analysis of the pH-profile. Eur. J. Biochem. 91, 407-413. crossref(new window)

48.
Shin, M. K. and Han, S. H. (2006) Effect of lotus (Nelumbo nucifera) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J. Food Cult. 21, 202-208.

49.
Shin, Y. J. (2007) Quality characteristics of fish paste containing lotus (Nelumbo nucifera) leaf powder. Korean J. Food Cookery Sci. 23, 947-953.

50.
Tarladgis, B. G., Watts, B. M., Younthan, M. T., and Dugan, L. R. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 403-406.

51.
Ulu, H. (2004) Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meat products. Meat Sci. 67, 683-687. crossref(new window)

52.
Verma, M. M., Ledward, D. A., and Lawrie, R. A. (1984) Utilization of chick pea flour in sausages. Meat Sci. 11, 109-121. crossref(new window)

53.
Yoon, S. J. and Noh, K. S. (2009) The effect of lotus leaf powder on the quality of Dasik. Korean J. Food Cookery Sci. 25, 25-30.