노니 열매가루 첨가가 돈육 패티의 냉장저장 중 이화학적 품질에 미치는 영향

Abstract

This study examined the effects of noni (Morinda citrifolia L.) fruit powder on the physicochemical properties of pork patty during cold storage. Four samples were collected and grouped as follows: S0 (control, without noni fruit powder), S1 with 0.5% noni fruit powder, S2 with 1.0 noni fruit powder, and S3 with 1.5% noni fruit powder. The water holding capacity, cooking loss, color, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were determined for the pork patty as the physicochemical properties. The water holding capacity of S0 was significantly higher than that of S2 and S3 on day 7. The cooking losses of S0 and S1 were significantly lower than those of S2 and S3 on day 7. The L-value decreased according to the increased amount of the noni fruit powder during cold storage. The a-value decreased during storage, and S1 was highest on day 10. The b-value was not changed during storage days and increased according to the increased amount of the noni fruit powder. The pH decreased, and S3 was lowest during storage days. The VBN content and TBARS increased, and S0 was highest during storage days. The DPPH radical scavenging activity decreased, and S3 was highest during storage days. These results suggest that noni fruit powder can be used as a natural antioxidant to retard lipid and myoglobin oxidation in pork patty during cold storage.