Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

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ID: 89725
2019
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Abstract
The addition of walnut leaf powder (WLP) at 0.2% and 0.5% as a natural antioxidant in salted pork meat patties during refrigerated storage for 15 days was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). Proximate composition, cooking yield, pH, total phenolic content, free radical scavenging activity, lipid peroxidation expressed as thiobarbituric acid reactive substances (TBARS) and sensory analyses were conducted on manufactured patties. The pork patties containing 0.5% WLP had lower TBARS values and higher antioxidant activity compared to the BHT added and control samples during the 15 days of refrigerated storage. Addition of WLP significantly (P < .05) reduced lightness and redness but increased the hue angle of pork patties. In the sensory evaluation, WLP produced satisfactory results concerning the appearance, flavor and overall acceptability. The results indicated the potential of walnut leaf powder to retard lipid oxidation and to enhance the quality of cooked ground pork meat.
Reference Key
boruzi2019walnutcyta Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Boruzi, Andrei Iulian;Nour, Violeta;
Journal cyta - journal of food
Year 2019
DOI
DOI not found
URL
http://dx.doi.org/10.1080/19476337.2019.1596984
Keywords
Microbiology Medicine Chemical technology Science food processing and manufacture nutrition. foods and food supply nutritional diseases. deficiency diseases arctic medicine. tropical medicine

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