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

Abstract

The addition of walnut leaf powder (WLP) at 0.2% and 0.5% as a natural antioxidant in salted pork meat patties during refrigerated storage for 15 days was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). Proximate composition, cooking yield, pH, total phenolic content, free radical scavenging activity, lipid peroxidation expressed as thiobarbituric acid reactive substances (TBARS) and sensory analyses were conducted on manufactured patties. The pork patties containing 0.5% WLP had lower TBARS values and higher antioxidant activity compared to the BHT added and control samples during the 15 days of refrigerated storage. Addition of WLP significantly (P