ScholarWorks@숙명여자대학교

초록

Purpose: This study examined the antioxidant activities of freeze-dried bilberry(Vaccinium myrtillus L.) powder and developed a pork patty with the added benefits of bilberry. Methods: The antioxidant activity of freeze-dried and powdered bilberry was analyzed to confirm its antioxidant properties by evaluating the total polyphenol, total flavonoids and DPPH free radical scavenging activity. Bilberry powder was then incorporated into the pork patty, and the physicochemical properties and textural properties were analyzed, followed by a sensory evaluation of the resulting patties. The optimal ratio of bilberry and soybean oil was also determined using the Response Surface Methodology. Results: The results suggested that bilberry had better or similar antioxidant activities to blueberries or aronia berries. When applied to pork patties, the addition of bilberry powder affected the color, appearance and flavor of the patty. Conclusion: Bilberries have potent antioxidant activities which can provide added antioxidant properties to pork patties while also adding distinct color and sensory characteristics. This suggests that adding bilberry powder is a suitable method for enhancing the value of pork patties or other similar processed meat products.

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