Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of PorkPatties during Cold Storage Period

摘要

Cacao has been shown to have antioxidant effects and health benefits. However,the applicability of cacao as a meat preservative has not been thoroughlyevaluated. Here, we examined the effects of cacao nib extracts (CEs) onsuppression of fat oxidation and enhancement of quality characteristics of porkpatties. Cacao nib powder was extracted in distilled water or 50%,70%, or 99% ethanol. CEs prepared using 70% ethanol had thehighest total phenolic and total flavonoid contents, and the highest1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities.Decompression-concentrated CEs prepared using 70% ethanol and 0.1%ascorbic acid were added to pork patties, and the physiochemical properties ofthe patties were measured. The pH of all pork patties increased during storage,but tended to decrease according to the CEs content. CEs enhanced thepreservation of redness and texture of the pork patties during storage. Analysisof thiobarbituric acid reactive substances (TBARS) in patties revealed that fatoxidation was highly suppressed in all treatment groups containing CEs duringstorage, and TBARS values decreased according to CE content. Treatment with0.1% CE reduced fat oxidation to a level similar to that of treatmentwith 0.1% ascorbic acid. Consumer flavor preference increased accordingto CE content, and overall preference was the highest for patties prepared with0.05% and 0.075% CEs. Overall, 70% ethanol was found to bethe optimal concentration for extraction of cacao nibs, and adding 0.05%or 0.075% CEs to pork patties yielded the highest quality.