Advanced SearchSearch Tips
Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties
Lee, Cheol Woo; Choi, Hyun Min; Kim, Su Yeon; Lee, Ju Ri; Kim, Hyun Joo; Jo, Cheorun; Jung, Samooel;
  PDF(new window)
This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS+ radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products.
Perilla frutescens var. acuta;beef patty;lipid oxidation;shelf life;
 Cited by
Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat,;;;;;;

아세아태평양축산학회지, 2016. vol.29. 11, pp.1639-1645 crossref(new window)
Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma, Food Chemistry, 2017, 237, 191  crossref(new windwow)
Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment, Innovative Food Science & Emerging Technologies, 2017, 39, 113  crossref(new windwow)
Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat, Asian-Australasian Journal of Animal Sciences, 2016, 29, 11, 1639  crossref(new windwow)
The use of atmospheric pressure plasma as a curing process for canned ground ham, Food Chemistry, 2018, 240, 430  crossref(new windwow)
Detection of malondialdehyde in processed meat products without interference from the ingredients, Food Chemistry, 2016, 209, 90  crossref(new windwow)
Ahn, H. (2006) Available components of Chajogi at different harvest periods. Korean J. Food Preserv. 13, 703-707.

Ahn, J., Grun, I. U., and Mustapha, A. (2007) Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiol. 24, 432-432. crossref(new window)

AOAC (2005) Official methods of analysis (18th revised ed.), Washington, DC: Association of Official Analytical Chemists.

Benli, M., Kaya, I., and Yigit, N. (2007) Screening antimicrobial activity of various extracts of Artemisia dracunculus L. Cell Biochem. Fun. 25, 681-686. crossref(new window)

Blois, M. S. (1958). Antioxidant determination by the use of a stable free radical. Nature 181, 1199-1200. crossref(new window)

Branen, A. L. (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-63. crossref(new window)

Crackel, R. L., Gray, J. I., Booren, A. M., Pearson, A. M., and Buckley, D. J. (1988) Effect of antioxidants on lipid stability in restructured beef steaks. J. Food Sci. 53, 656-657. crossref(new window)

Djeussi, D. E., Noumedem J. A. K., Seukep, J. A., Fankam, A. G., Voukeng, L. K., Tankeo, S. B., Nkuete A. H. L., and Kuete, V. (2013) Antibacterial activities of selected edible plants extracts against multidrug-resistant Gram-negative bacteria. BMC Complement. Altern. Med. 13, 164-171. crossref(new window)

El-Chaghaby, G. A., Ahmad, A. F., and Ramis, E. S. (2014) Evaluation of the antioxidant and antibacterial properties of various solvents extracts of Annona squamosa L. leaves. Arab. J. Chem. 7, 227-233. crossref(new window)

Eloff, J. N. (2001) Antibacterial activity of Marula (Sclerocarya birrea (A. rich.) Hochst. subsp. caffra (Sond.) Kokwaro) (Anacardiaceae) bark and leaves. J. Ethnopharmacol. 76, 305-308. crossref(new window)

Erel, O. (2004). A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clinical Biochem. 37, 277-285. crossref(new window)

Frankel, E. N. (1996) Antioxidants in lipid foods and their impact on food quality. Food Chem. 57, 51-55. crossref(new window)

Georgantelis, D., Blekas, G., Katikou, P., Ambrosiadis, I., and Fletouris, D. J. (2007) Effect of rosemary extract, chitosan and alpha-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci. 75, 256-264. crossref(new window)

Hong, E., Park, K. H., and Kim, G. H. (2011) Phenolicenriched fractions from Perilla frutescens var. acuta: Determinating rosmarinic acid and antioxidant activity. J. Food Biochem. 35, 1637-1645. crossref(new window)

Hsu, S. Y. and Sun L. Y. (2006) Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball. J. Food Eng. 73, 246-252. crossref(new window)

Huff-Lonergan, E. and Lonergan, S. M. (2005) Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204. crossref(new window)

Hygreeva, D., Pandey, M. C., and Radhakrishna, K. (2014) Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci. 98, 47-57. crossref(new window)

Jongberg, S., Skov, S. H., Torngren, M. A., Skibsted, L. H., and Lund, M. N. (2011) Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties. Food Chem. 128, 276-283. crossref(new window)

Jung, M. S. and Lee, M. S. (2000) Analysis of volatile flavor components from Perilla frutescens var. acuta and sensory evaluation as natural spice. Korean J. Soc. Food Sci. Technol. 16, 221-225.

Jung, S., Jo, C., Kang, M., Ahn, D. U., and Nam, K. C. (2012a) Elucidation of antioxidant activity of phosvitin extracted from egg yolk using ground meat. Korean J. Food Sci. An. 32, 162-167. crossref(new window)

Jung, S., Nam, K. C., Ahn, D. U., Kim, H. J., and Jo, C. (2013) Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure. Meat Sci. 95, 8-13. crossref(new window)

Jung, S., Yun, H., Kim, H. J., Ham, J. S., Kim, I. S., Lee, M., and Jo, C. (2012b) Inactivation efficiency of Escherichia coli and Listeria monocytogenes in groun pork by combination of natural food ingredients and high pressure processing. Korean J. Food Sci. An. 32, 1-5. crossref(new window)

Kim, D. H., Kim, Y. C., and Choi, U. K. (2011) Optimization of antibacterial activity of Perilla frutescens var. acuta leaf against Staphylococcus aureus using evolutionary operation factorial design technique. Int. J. Mol. Sci. 12, 2395-2407. crossref(new window)

Kim, J. M., Marshall, M. R., Cornell, J. A., Preston, J. F., and Wei, C. I. (1995) Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. J. Food Sci. 60, 1364-1368. crossref(new window)

Kim, M. H., Kang, W. W., Lee, N. H., Kwoen, D. J., and Choi, U. K. (2007) Antioxidant of extract with water and ethanol of Perilla frutescens var. acuta Kudo leaf. J. Korean Soc. Appl. Biol. Chem. 50, 327-333.

Kim, S. A., Seo, J. E., and Bae, J. H. (2004) Effect of Perilla frutescens extract on the growth of food borne pathogens. J. East Asian Soc. Dietary Life 14, 472-478.

Korea Meat Industries Association 2014 Statistics of current meat import status. Accessed on January 19, 2015.

Lorenzo, J. M., Sineiro, J., Amado, I. R., and Franco, D. (2014) Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. Meat Sci. 96, 526-534. crossref(new window)

Makino, T., Furata, Y., Wakushima, H., Fujii, H., Saito, K., and Kano, Y. (2003) Anti-allergic effect of Perilla frutescens and its active constituents. Phytother. Res. 17, 240-243. crossref(new window)

Pegg, R. B. and Shahidi, F. (2000). Nitrite curing of meat: The N-nitrosamine problem and nitrite alternatives. Trumbull, CT: Food & Nutrition Press, Inc.

Schlesier, K., Harwat, M., Bohm, V., and Bitsch, R. (2002) Assessment of antioxidant activity by using different in vitro methods. Free Radical Res. 36, 177-187. crossref(new window)

Sebranek, J. G. and Bacus, J. (2007) Natural and organic cured meat products: Regulatory, manufacturing, marketing, quality, and safety issues. American Meat Science Association white paper series, no. 1.

Sebranek, J. G., Jackson-Davis, A. L., Myers, K. L., and Lavieri, N. A. (2012) Beyond celery and starter culture: Advances in natural/organic curing processes in the United States. Meat Sci. 92, 267-273. crossref(new window)

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)

Son, H. U., Heo, J.C., Seo, S. M., and Lee, S. H. (2010) Effects of Perilla frutescens L. on anti-oxidant and antiinflammation activity. Korean J. Food Preserv. 17, 757-761.

Subramanian, K. N., Padmanaban, G., and Sarma, P. S. (1965) Folin-Ciocalteu reagent for the estimation of siderochromes. Anal. Biochem. 12, 106-112. crossref(new window)

Wendakoon, C. N. and Sakaguchi, M. (1995) Inhibition of amino-acid decarboxylase activity of enterobacter-aerogenes by active components in spices. J. Food Prot. 58, 280-283. crossref(new window)

Westphalen, A. D., Briggs, J. L., and Lonergan, S. M. (2005) Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation. Meat Sci. 70, 293-299. crossref(new window)