Effect of Freeze Dried Ramie Leaf Powder on the Quality Characteristics of Pork Patties

Abstract

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness () and redness (), but increased in yellowness () in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.