Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

Figures & data

Table 1. Cooking yield, moisture, protein and fat content of pork patties.^*

Tabla 1. Rendimiento de cocción, humedad, proteína y contenido de grasa de los medallones de cerdo.*

Treatment^1	Moisture (%)	Protein (%)	Fat (%)	Cooking yield (%)
C0	51.77 ± 0.59^a	22.14 ± 0.30^b	17.03 ± 0.22^b	78.83 ± 0.55^a
C1	52.26 ± 0.38^ab	21.97 ± 0.48^ab	16.86 ± 0.38^ab	79.61 ± 0.84^a
P1	53.20 ± 0.47^bc	21.68 ± 0.22^ab	16.52 ± 0.34^ab	81.23 ± 0.48^b
P2	53.65 ± 0.63^c	21.47 ± 0.35^a	16.35 ± 0.28^a	82.02 ± 0.71^b

* Data represent mean ± standard deviation of three replicates. Different superscript letters indicate significant differences due to treatment (P < 0.05)

¹ C0: control, meat without antioxidant; C1: meat + 0.1% BHT; P1: meat + 0.2% WLP; P2: meat + 0.5% WLP.

* Los datos representan la media ± desviación estándar de tres repeticiones. Las diferentes letras en superíndice indican diferencias significativas debido al tratamiento (P < 0.05).

¹ C0: control, carne sin antioxidante; C1: carne + 0.1% BHT; P1: carne + 0.2% WLP; P2: carne + 0.5% WLP.

Table 2. TBARS values, pH, total phenolic content and ABTS antioxidant activity of the pork patties during refrigerated storage for 15 days.

Tabla 2. Valores de TBARS, pH, contenido fenólico total y actividad antioxidante ABTS de las muestras de medallones de cerdo durante los 15 días de almacenamiento refrigerado.

	Storage period (days)
Treatment^1	0	5	10	15
TBARS values (mg MDA/kg)
C0	2.81 ± 0.26^Ac	3.02 ± 0.34^Ad	3.28 ± 0.29^Ad	3.37 ± 0.35^Ad
C1	0.31 ± 0.04^Aab	1.36 ± 0.23^Bc	1.74 ± 0.22^Cc	2.06 ± 0.19^Cc
P1	0.32 ± 0.06^Ab	0.82 ± 0.11^Bb	1.23 ± 0.16^Cb	1.34 ± 0.09^Cb
P2	0.06 ± 0.02^Aa	0.07 ± 0.02^Aa	0.13 ± 0.02^Ba	0.15 ± 0.03^Ba
pH
C0	6.00 ± 0.03^Ba	6.04 ± 0.03^Ba	5.93 ± 0.06^Ba	5.85 ± 0.05^Aa
C1	6.11 ± 0.03^Cb	6.04 ± 0.02^Ba	5.95 ± 0.03^Aa	5.97 ± 0.05^Ab
P1	6.03 ± 0.07^Aab	6.06 ± 0.05^Aa	5.98 ± 0.03^Aa	6.06 ± 0.07^Abc
P2	6.09 ± 0.06^Bab	6.03 ± 0.02^ABa	5.97 ± 0.05^Aa	6.05 ± 0.04^Bc
Total phenolic content (mg GAE/100 g)
C0	7.35 ± 0.32^Ca	6.53 ± 0.40^Bab	5.68 ± 0.33^Aa	5.42 ± 0.18^Aa
C1	6.85 ± 0.21^Ca	5.87 ± 0.35^Ba	5.17 ± 0.29^Aa	4.95 ± 0.25^Aa
P1	9.00 ± 0.38^Bb	8.18 ± 0.26^Ab	8.00 ± 0.36^Ab	7.57 ± 0.44^Ab
P2	12.27 ± 0.56^Ac	13.07 ± 0.66^Ac	13.22 ± 0.69^Ac	12.68 ± 0.57^Ac
ABTS antioxidant activity (mmol Trolox/100 g)
C0	0.49 ± 0.03^Aa	0.49 ± 0.02^Aa	0.49 ± 0.02^Aa	0.48 ± 0.02^Aa
C1	0.69 ± 0.03^Bc	0.59 ± 0.03^Ab	0.56 ± 0.02^Ab	0.55 ± 0.02^Ab
P1	0.62 ± 0.02^Ab	0.62 ± 0.03^Ab	0.61 ± 0.02^Ac	0.60 ± 0.02^Ac
P2	0.72 ± 0.03^ABc	0.69 ± 0.02^Ac	0.75 ± 0.03^Bd	0.70 ± 0.03^ABd

* Data represent mean ± standard deviation of three replicates. Different lowercase letters indicate significant differences due to treatment (P < 0.05), while different uppercase letters are indicative of significant differences due to storage period (P < 0.05).

¹ C0: control, meat without antioxidant; C1: meat + 0.1% BHT; P1: meat + 0.2% WLP; P2: meat + 0.5% WLP.

* Los datos representan la media ± desviación estándar de tres repeticiones. Las letras minúsculas diferentes indican diferencias significativas debido al tratamiento (P < 0.05), mientras que las letras mayúsculas diferentes señalan diferencias significativas debido al periodo de almacenamiento (P < 0.05).

¹ C0: control, carne sin antioxidante; C1: carne + 0.1% BHT; P1: carne + 0.2% WLP; P2: carne + 0.5% WLP.

Table 3. Color parameters of the pork patties samples during refrigerated storage for 15 days.

Tabla 3. Parámetros de color de las muestras de medallones de cerdo durante los 15 días de almacenamiento refrigerado.

Color parameters	Treatment^1	Storage period (days)
		0	5	10	15
L*	C0	76.00 ± 1.39^ABb	75.85 ± 1.18^ABc	74.04 ± 0.39^Ac	76.73 ± 2.00^Bc
	C1	75.04 ± 1.08^ABb	75.67 ± 0.97^Bbc	73.26 ± 2.03^Ac	75.18 ± 0.64^ABc
	P1	74.18 ± 1.40^Bab	73.93 ± 1.33^Bb	70.25 ± 0.98^Ab	69.80 ± 2.44^Ab
	P2	72.23 ± 1.86^Ba	70.60 ± 1.17^Ba	65.27 ± 1.68^Aa	65.51 ± 0.37^Aa
a*	C0	5.32 ± 0.19^Cb	4.49 ± 0.15^Bb	4.55 ± 0.28^Bb	3.97 ± 0.04^Ab
	C1	6.82 ± 0.22^Dc	6.16 ± 0.09^Cc	5.82 ± 0.05^Bc	5.40 ± 0.10^Ac
	P1	5.26 ± 0.46^Bb	4.54 ± 0.44^Ab	4.75 ± 0.39^ABb	4.16 ± 0.30^Ab
	P2	4.25 ± 0.24^Ba	3.85 ± 0.37^Aa	3.88 ± 0.24^ABa	3.59 ± 0.07^Aa
b*	C0	13.10 ± 0.35^Aa	13.84 ± 0.14^Bb	14.27 ± 0.41^Bc	13.96 ± 0.28^Bc
	C1	12.87 ± 0.53^Aa	13.42 ± 0.20^Bb	13.37 ± 0.11^Bb	13.21 ± 0.16^ABb
	P1	13.19 ± 0.31^Ba	12.11 ± 0.30^Aa	12.64 ± 0.62^ABab	12.25 ± 0.57^Aa
	P2	13.27 ± 0.52^Ba	12.21 ± 0.54^Aa	12.24 ± 0.66^Aa	12.06 ± 0.05A^a
C	C0	14.14 ± 0.39^Aa	14.55 ± 0.13^ABb	14.98 ± 0.47^Bb	14.51 ± 0.28^ABb
	C1	14.57 ± 0.58^Aa	14.76 ± 0.21^Ab	14.60 ± 0.07^Ab	14.27 ± 0.18^Ab
	P1	14.20 ± 0.46^Ba	12.93 ± 0.42^Aa	13.50 ± 0.71^ABa	12.94 ± 0.62^Aa
	P2	13.93 ± 0.57^Ba	12.81 ± 0.62^Aa	12.84 ± 0.69^Aa	12.56 ± 0.03^Aa
h	C0	67.89 ± 0.20^Ab	72.03 ± 0.64^Bc	72.33 ± 0.71^Bc	74.14 ± 0.15^Cc
	C1	62.07 ± 0.25^Aa	65.35 ± 0.21^Ba	66.53 ± 0.11^Ca	67.75 ± 0.16^Da
	P1	68.28 ± 1.27^Ab	69.47 ± 1.45^Ab	69.42 ± 0.77^Ab	71.25 ± 0.72^Bb
	P2	72.25 ± 0.30^Ac	72.56 ± 0.94^Ac	72.44 ± 0.53^Ac	73.87 ± 0.37^Bc

* Data represent mean ± standard deviation of three replicates. Different lowercase letters indicate significant differences due to treatment (P < 0.05), while different uppercase letters are indicative of significant differences due to storage period (P < 0.05).

¹ C0: control, meat without antioxidant; C1: meat + 0.1% BHT; P1: meat + 0.2% WLP; P2: meat + 0.5% WLP.

* Los datos representan la media ± desviación estándar de tres repeticiones. Las letras minúsculas diferentes indican diferencias significativas debido al tratamiento (P < 0.05), mientras que las letras mayúsculas diferentes señalan diferencias significativas debido al periodo de almacenamiento (P < 0.05).

¹ C0: control, carne sin antioxidante; C1: carne + 0.1% BHT; P1: carne + 0.2% WLP; P2: carne + 0.5% WLP.

Figure 1. Appearance, color, flavor and overall acceptability scores of pork patties during refrigerated storage for 15 days. Different lowercase letters indicate significant differences due to treatment (P < .05), while different uppercase letters are indicative of significant differences due to storage period (P < 0.05).

Figura 1. Puntuaciones de apariencia, color, sabor y aceptabilidad general de los medallones de cerdo durante los 15 días de almacenamiento refrigerado. Las letras minúsculas diferentes indican diferencias significativas debido al tratamiento (P < .05), mientras que las letras mayúsculas diferentes señalan diferencias significativas debido al periodo de almacenamiento (P < 0.05).