Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

다국어 초록 (Multilingual Abstract)

Enhanced meat is defined as fresh meat that has been minimally processed to improve quality
and consistency. The present work investigated the quality of enhanced pork loins manufactured
with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction
of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by
injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP),
ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine
containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were
stored at 4°C for 7 d, and its quality parameters were investigated. Addition of ERP decreased
the L*-value and increased the a*- and b*-values of enhanced pork loins compared to those
of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the
control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the
cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the
control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in
taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences
were found between the control and ERP 0.2. Enhanced pork loins can be produced
using ERP to improve their oxidative stability.

목차 (Table of Contents)

• Introduction
• Materials and Methods
• Results and Discussion
• Conclusion
• Acknowledgements