Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil

Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) r...

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Veröffentlicht in:Food science of animal resources 2024-01, Vol.44 (1), p.189-203
Hauptverfasser: Soyoung Jang, Chaeri Kim, Sanghun Park, Yunhwan Park, Gyutae Park, Sehyuk Oh, Nayoung Choi, Youngho Lim, Ju-Sung Cho, Jungseok Choi
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container_end_page 203
container_issue 1
container_start_page 189
container_title Food science of animal resources
container_volume 44
creator Soyoung Jang
Chaeri Kim
Sanghun Park
Yunhwan Park
Gyutae Park
Sehyuk Oh
Nayoung Choi
Youngho Lim
Ju-Sung Cho
Jungseok Choi
description This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p
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To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p&gt;0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p&lt;0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. 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To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p&gt;0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p&lt;0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. 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To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p&gt;0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p&lt;0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.</abstract><pub>한국축산식품학회</pub><tpages>15</tpages><oa>free_for_read</oa></addata></record>
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title Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil
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