Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties

아로니아 분말 첨가가 돈육 패티의 항산화 활성과 품질 특성에 미치는 영향

  • Kim, Myung-Hyun (Dept. of Food Science and Nutrition, Sookmyung Womens University) ;
  • Joo, Shin-Youn (Dept. of Food Science and Nutrition, Daejin University) ;
  • Choi, Hae-Yeon (Dept. of Food Service Management and Nutrition, Kongju National University)
  • 김명현 (숙명여자대학교 식품영양학과) ;
  • 주신윤 (대진대학교 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Received : 2015.01.15
  • Accepted : 2015.02.24
  • Published : 2015.02.28
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Abstract

This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.

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References

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