Roasted coffee is a source of antioxidants, but antioxidant Maillard reaction products and phenolic compound levels vary depending on degree of roast and form of coffee. The research objective was to evaluate the antioxidant effect of light and dark roasted coffee added to refrigerated minced pork (0.1 g/kg) as spent, ground, and lyophilized brewed coffee. After three weeks, all treated pork samples had TBARS values that were significantly lower than that of the negative control and comparable to rosemary. Metmyoglobin levels of meat treated with dark brew were higher than all other treatments after 3 weeks, while light brew had the lowest final thiol level. Hunter L* (lightness), a* (redness), and b* (yellowness) values showed no significant differences among treated pork samples. Sensory evaluation was conducted on pork that was cooked after 1 and 3 days of storage. Results of the tetrad test from day 1 gave d' = 0.66, pc = 0.54, and pd = 0.11, indicating that no difference between samples was detected. On day 3, d' = 1.1, pc = 0.41, and pd = 0.30, indicating that participants did perceive a difference between the samples. On both days, hedonic scores of pork with and without added coffee were not significantly different (p<0.05) for any attributes tested. Results indicated that coffee was equally or more effective at inhibiting lipid and protein oxidation compared to rosemary, while sensory acceptability was not affected. Therefore, coffee may be a potential ingredient used to lengthen the shelf life of ground pork.
Hashimoto, Tiffany; Were, Lilian; Toto, Criselda S.; and Caporaso, Fred, "Effects of Degree of Roast and Application Form of Incorporated Coffee on Inhibition of Oxidation in Raw Refrigerated Minced Pork and Sensory Analysis of Cooked Pork Patties with Added Coffee" (2015). Student Research Day Abstracts and Posters. 108.