title: Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.
abstract: This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty.
authors.affiliation: National Institute of Animal Science, RDA, Wanju 55365, Korea.
authors.forename: Hyun-Woo
authors.initials: HW
authors.lastname: Seo
authors.affiliation: Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.
authors.forename: Jin-Kyu
authors.initials: JK
authors.lastname: Seo
authors.affiliation: Division of Applied Life Science (BK21 plus) · Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea.
authors.forename: Han-Sul
authors.initials: HS
authors.lastname: Yang
keywords: antioxidant activity; bovine plasma; pork patty; protein hydrolysates; quality properties