Abstract
The purpose of this study is to investigated the effects of Sprgularia marina L. griseb powder on the quality characteristics and antioxidant activity of pork patties containing Spergularia marina L. Griseb powder. Patties were provided with different amounts (0, 1, 2, 3 and 4%) of Spergularia marina L. Griseb powder. Notably, the cooking loss rate of the group added with 2% Spergularia marina L. Griseb powders was lowest (P<0.01). As the content of Spergularia marina L. Griseb powder increased, L*, a* and b* values decreased. The result of texture analysis showed that the group with 1% and 2% Spergularia marina L. Griseb powders had the highest chewiness and springiness (P<0.05). Evaluation of consumer acceptability, revealed that the 2% Spergularia marina L. Griseb groups had a higher score in respect to overall preference, taste, flavor and juiciness compared to the other groups. For antioxidant activities, both total phenol content and DPPH were increased (p<0.001) as the amount of added Spergularia marina L. Griseb powder was increased. As a result, it can be concluded that adding the Spergularia marina L. Griseb to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 2% of total weight.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
