Effect of Dimocarpus longan var. obtusus seed aqueous extract on lipid oxidation and microbiological properties of cooked pork patties during refrigerated storage

Abstract

Meat spoilage is a predominant cause of rancidity, colour, texture, and flavour alterations in meat products. The use of natural compounds as antioxidants in food products has been of considerable interest for consumers in recent years. The purpose of the present work was therefore to determine the peroxide value, thiobarbituric acid reactive substances, physicochemical, and sensory characteristics of Lumyai Thao (LT) (Dimocarpus longan var. obtusus) seed aqueous extract incorporated in cooked pork patties during storage at 4°C for 21 days. Different concentrations of LT seed aqueous extract (0, 0.05, 0.10, and 0.20% (w/w)) and butylated hydroxyanisole (BHA) (0.01% (w/w)) were added to cooked pork patties. Results revealed that the addition of 0.20% LT seed aqueous extract was the most effective in inhibiting lipid oxidation in cooked pork patties, and the inhibition was observed to be stronger than that with BHA treatment (p < 0.05). LT seed aqueous extract at 0.20% could significantly preserve the colour of cooked pork patties (p < 0.05). The increasing concentration of LT seed aqueous extract decreased the moisture content, while the textural properties of cooked pork patties were enhanced. LT seed aqueous extract at 0.20% effectively inhibited the growth of microorganisms in cooked pork patties. A sensory analysis using a 9-point hedonic scale showed that the treatments of LT seed aqueous extract (0.05 - 0.20%) exhibited no significant difference in terms of appearance, taste, and overall acceptability of cooked pork patties in comparison to control (p > 0.05). The present work demonstrated the benefit of LT seed aqueous extract at 0.20% as a natural antioxidant, and that it may be used as a food preservative to extend the shelf life of cooked pork patties, and possibly other meat products.