EFFICACY OF WALNUT LEAVES AND SWEET CHERRY STEMS AS NATURAL ANTIOXIDANTS IN RAW PORK PATTIES DURING FROZEN STORAGE
ANDREI I. BORUZI 1, VIOLETA NOUR 1, 2* 1. Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca Street 111, 800201, Galati, Romania
2. University of Craiova, Faculty of Horticulture, Str. A.I. Cuza no.13, Craiova, Romania
*Corresponding author: vionor@yahoo.com
The effect of walnut leaf and cherry stem extracts on lipid oxidation, instrumental color, pH and antioxidant activity of raw pork patties stored at -18 °C for nine months was evaluated. Incorporation of the phenolic-rich extracts into pork patties reduced the extent of lipid oxidation significantly (p<0.05) and showed better results than butylated hydroxytoluene (BHT). Walnut leaf extract demonstrated a stronger lipid oxidation inhibitory effect than cherry stem extract. Addition of plant extracts significantly (p<0.05) increased the total phenolic content and the antioxidant activity of raw pork patties. pH values increased while total phenolic content and radical scavenging activity significantly decreased throughout the nine months storage period. The extracts determined color alterations but they were effective for inhibiting the browning and discoloration of frozen pork patties by reducing the loss of redness and the increase of yellowness. The present results indicated that walnut leaf and cherry stem extracts are effective in retarding lipid oxidation of raw pork patties during frozen storage.
