Antioxidative and Sensory Properties of Alliumhookeri Fermented by Leuconostoc mesenteroides inPork Patties

摘要

This study was performed to investigate the antioxidative and sensory propertiesof fermented by in pork patties. The patties were divided into threegroups: CON, with no powder; AH, containing 1% powder; and FAH, containing 1% fermented powder. fermented by significantly increased theradical scavenging activities of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal (p<0.05). The cooking loss and expressible drip forFAH were significantly lower than the corresponding values of other groups(p<0.05). The pH and 2-thiobarbituric acid reactive substances value ofthe FAH were significantly lower than that of CON on the day 3 and 7(p<0.05). In the texture analysis (TPA), FAH showed significantlydecreased hardness and chewiness grades compared to the CON and AH(p<0.05). FAH had significantly higher color, flavor, tenderness,juiciness, and overall acceptability scores than the CON and AH (p<0.05).This study suggests that the adding fermented effectively improved the quality characteristic of the food.