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

被引：8

作者：

Cho, Jinwoo ^{[1
,2
]}

Barido, Farouq Heidar ^{[1
,3
]}

Kim, Hye-Jin ^{[1
,4
]}

Kwon, Ji-Seon ^{[1
]}

Kim, Hee-Jin ^{[5
]}

Kim, Dongwook ^{[1
]}

Hur, Sun-Jin ^{[6
]}

Jang, Aera ^{[1
,7
]}

机构：

[1] Kangwon Natl Univ, Coll Anim Life Sci, Dept Appl Anim Sci, Chunchon 24341, South Korea

[2] Shinsegae Food, Dept Res & Dev, Seoul 04793, South Korea

[3] Univ Sebelas Maret, Fac Agr, Dept Anim Sci, Surakarta 57126, Indonesia

[4] Seoul Natl Univ, Dept Agr Biotechnol, Seoul 08826, South Korea

[5] Natl Inst Anim Sci, Poultry Res Inst, Pyeongchang 25342, South Korea

[6] Chung Ang Univ, Dept Anim Sci & Technol, Anseong 17546, South Korea

[7] Kangwon Natl Univ, Dept Appl Anim Sci, Chunchon 24341, South Korea

来源：

FOOD SCIENCE OF ANIMAL RESOURCES | 2023年 / 43卷 / 01期

关键词：

polycyclic aromatic hydrocarbons; perilla leaves; ethanol extracts; pork patty; charcoal; ROSMARINIC ACID; MEAT QUALITY; ANTIOXIDANTS; BEEF; MARINADES; COOKING; INHIBITION; AMINES;

D O I：

10.5851/kosfa.2022.e67

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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*, CIE a*, and CIE b* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness 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 PAHs and 8 PAHs, and a total of 16 PAHs (p<0.05). Therefore, PLE at 0.4% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.

引用

页码：139 / 156

页数：18

共 37 条

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