Quality Characteristics of Seasoned Pork Meat Added with Fermented Soybean Paste Sauce of Lotus Leaf Powder

This study examined the effects of lotus leaf freeze-dried powder on the color, texture, amino acid content, antioxidant activity, pH, thiobarbituric acid reactive substances (TBARS), and total bacterial numbers of seasoned pork meat stored at 4℃ for 10 days. The redness and yellowness values of the sauces were increased by the addition of lotus leaf freeze-dried powder. The sensory qualities of 2%, including the taste, color, flavor, texture, and overall acceptability, were improved significantly compared to the samples. The total bacterial numbers of pork seasoned with the lotus leaf freeze-dried powder. The TBARS values of 4% sauce were significantly lower than that of the samples. These results suggest that 4% lotus leaf powder can increase sensory quality antioxidant activities and bacterial growth when used as an additive to seasoned pork meat.