Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties
This study investigated the effects of <i>L</i>-cysteine (C) combined with <i>Boswellia serrata</i> (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, s...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/993 |
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| author | Fengqi Yang Won-Young Cho Han Geuk Seo Byong-Tae Jeon Ji-Han Kim Yuan H. Brad Kim Yanmei Wang Chi-Ho Lee |
| author_facet | Fengqi Yang Won-Young Cho Han Geuk Seo Byong-Tae Jeon Ji-Han Kim Yuan H. Brad Kim Yanmei Wang Chi-Ho Lee |
| author_sort | Fengqi Yang |
| collection | DOAJ |
| description | This study investigated the effects of <i>L</i>-cysteine (C) combined with <i>Boswellia serrata</i> (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% <i>B. serrata</i>, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, <i>B. serrata</i>, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life. |
| first_indexed | 2024-03-10T18:14:27Z |
| format | Article |
| id | doaj.art-d68285dd93994cab9a79d97f95cce205 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:14:27Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d68285dd93994cab9a79d97f95cce2052023-11-20T07:53:33ZengMDPI AGFoods2304-81582020-07-019899310.3390/foods9080993Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork PattiesFengqi Yang0Won-Young Cho1Han Geuk Seo2Byong-Tae Jeon3Ji-Han Kim4Yuan H. Brad Kim5Yanmei Wang6Chi-Ho Lee7Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, KoreaDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, KoreaDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, KoreaHASUNG Co., Ltd. 201-164, Songi-ro, Songpa-gu, Seoul 05832, KoreaDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, KoreaMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USAJilin Sino-ROK Institute of Animal Science, Changchun 130600, ChinaDepartment of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, KoreaThis study investigated the effects of <i>L</i>-cysteine (C) combined with <i>Boswellia serrata</i> (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% <i>B. serrata</i>, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, <i>B. serrata</i>, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.https://www.mdpi.com/2304-8158/9/8/993<i>L</i>-cysteine<i>Boswellia serrata</i>whey proteinantioxidant potentialmeat qualitypork patties |
| spellingShingle | Fengqi Yang Won-Young Cho Han Geuk Seo Byong-Tae Jeon Ji-Han Kim Yuan H. Brad Kim Yanmei Wang Chi-Ho Lee Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties Foods <i>L</i>-cysteine <i>Boswellia serrata</i> whey protein antioxidant potential meat quality pork patties |
| title | Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties |
| title_full | Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties |
| title_fullStr | Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties |
| title_full_unstemmed | Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties |
| title_short | Effect of <i>L</i>-cysteine, <i>Boswellia serrata</i>, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties |
| title_sort | effect of i l i cysteine i boswellia serrata i and whey protein on the antioxidant and physicochemical properties of pork patties |
| topic | <i>L</i>-cysteine <i>Boswellia serrata</i> whey protein antioxidant potential meat quality pork patties |
| url | https://www.mdpi.com/2304-8158/9/8/993 |
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