Effects of Sophora japonica L. Extract on the Quality Characteristics and Antioxidant Activity of Pork Patties during Refrigerated Storage

This study aimed to evaluate the antioxidant effects of Sophora japonica L. ethanolic extract, prepared with 50% and 70% ethanol, in pork patties stored at 4°C for 7 days. Pork patties were manufactured without antioxidants (Control) or with 0.2% S. japonica extracts by 50% or 75% ethanol (SE50 and SE70), and 0.05% ascorbic acid (AS). There were no significant differences in protein and ash content of pork patties (p>0.05). Extracts of S. japonica did not affect the pH, redness, and yellowness of pork patties during refrigerated storage. TBARS value was significantly lower in pork patties with S. japonica extract during the 7-day storage period (p<0.05). DPPH radical scavenging activity showed the highest value in SE70 pork patties. The results of this study indicate that the extract of S. japonica can inhibit lipid oxidation in pork patties during refrigerated storage without severe changes to other quality characteristics. Therefore, S. japonica extract could be a valuable natural antioxidant in meat products, potentially replacing synthetic antioxidants.