Ethanol extracts from mistletoe (Viscum album L.) act as natural antioxidants and antimicrobial agents in uncooked pork patties during refrigerated storage

Abstract

The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VA L extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VA L extract acts as a natural antioxidant in uncooked pork products.