Indian Journal of Animal Research

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Research Article

Indian Journal of Animal Research, volume 55 issue 7 (july 2021) : 853-859

Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis

Rongsensusang1,*, V. Appa Rao1, R. Narendra Babu1, R. Karunakaran2, R. Palani Dorai1, A. Serma Saravana Pandian3
1Department of Livestock Products Technology, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil Nadu, India.
2Department of Animal Nutrition, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai-600 007, Tamil Nadu, India.
3Department of Livestock Economics, Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, Chennai- 600 007, Tamil Nadu, India.
Cite article:- Rongsensusang, Rao Appa V., Babu Narendra R., Karunakaran R., Dorai Palani R., Pandian Saravana Serma A. (2020). Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis . Indian Journal of Animal Research. 55(7): 853-859. doi: 10.18805/ijar.B-4118.

ABSTRACT

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1oC) temperature. 

Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. 

Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.

INTRODUCTION

The application of spices to enhance the sensory as well as storage properties is as old as the history of meat as a food for humans. Different spices are widely used for imparting distinctive unique flavours to meat as well as to enhance the keeping quality. Perilla (Perilla frutescens) is an erect, annual herb whose leaves and seeds are used for flavouring dishes. Ran et al., (2020) reported that addition of 10% (w/ w) perilla seeds significantly (P<0.05) improved the texture, composition and content of polyunsaturated fatty acids (PUFAs), dietary fiber and protein in pork meatballs. They also observed that the perilla enhanced the taste, flavour and satiety of the pork meatballs.
       
Roselle (Hibiscus sabdariffa L.) is an annual herbaceous shrub. The stem, leaves, calyces and seeds of roselle have industrial, medicinal and other applications. The calyx has a berry-like taste and tart flavour. The juice from the calyces is claimed to be a health-enhancing drink due to its high content of vitamin C, anthocyanins and other antioxidants (Mohamad et al., 2002). Zanthoxylum (Zanthoxylum rhetsa) is mainly utilized as spices and medicinal agent. The dried fruit of zanthoxylum is pleasantly aromatic and the pericarp of the fruit has a pungent flavour (Shankaracharya et al., 1994). Joshi et al., (2016) reported that ground and roasted seed coat powder of zanthoxylum act as a good flavouring agents and it was highly acceptable in selected Indian food products.
       
Perilla, roselle and zanthoxylum are among the many commonly used spices by the people of northeastern India in the culinary preparation of different meat dishes. However, very little work has been done on their effect when used in the production of processed meat products. The present study was conducted with the objective to determine the optimum level of the combination of perilla, roselle and zanthoxylum for addition in pork patties and also to study the storage stability.

MATERIALS AND METHODS

The experiment was conducted during 2018-19 at the Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai, Tamil Nadu. Perilla seeds, dried roselle calyxes and dried fruits of zanthoxylum were procured from the market of Mokokchung in Nagaland which were processed to get fine powder and used in the experiment. The patty formulation consist of the following ingredients minced lean pork 69.3%, back fat 10%, salt 1.5%, spice mix 1.5%, maida 5%, whole egg 5%, condiment (garlic and onion in 1:3 ratio) 3%, ice flakes 4.5%, sodium tripolyphsphate (STPP) 0.2%. Different combination levels of perilla, roselle and zanthoxylum were replaced from the minced meat. Patties weighting approximately 30 gm each were made using a manual patty maker, cooked in a pre-heated oven at 180oC for 30 minutes to an internal temperature of 72±2oC. Three levels of perilla, roselle and zanthoxylum were selected on the basis of preliminary trial, Table 1. For storage studies, after the finalization of the different levels of perilla, roselle and zanthoxylum in combination as per the outcome of the conjoint analysis, pork patties were prepared as mentioned earlier, the control sample without any of the tested spice (perilla, roselle and zanthoxylum) and treated patties with the most preferred combination level of test spices (refer to the result below). The patties were stored at refrigeration temperature (4±1oC) and samples were drawn at an interval of 7 days for analysis of different parameters upto 21 days.
 
Conjoint analysis
 
According to Hair et al., (1998) conjoint analysis (CA) is a multivariate technique used specially to understand how consumers develop preferences for products or services. This method is based on the multi-attribute product concepts, i.e on the premise that consumers evaluate the value or utility of a product by combining the separate amounts of utility provided by each attribute to determine the optimum combination levels.
 
Establishing relevant attributes and level of attributes
 
The first task in CA study is to establish the level of spices to include in the actual questionnaire as depicted in Table 1. The most important decision in conjoint analysis is selecting the optimum levels of spices combinations to characterize the product acceptability. Based on the spices levels given in the Table 1, if full profile method is used, the numbers of combinations are: 27 (3*3*3).
 

Table 1: Selected spices and their levels for incorporation in pork patties.


 
Construction of profiles
 
Hypothetical profiles with different combinations of attributes levels were constructed after the relevant spice levels were established. When large numbers of combinations are presented to consumers, the non response rate (due to fatigue, boredom, time consumtion) becomes very high. Thus, to overcome this problem, a fractional factorial design using Statistical Package for the Social Sciences (SPSS) was used to reduce the number of profiles to a manageable size by orthogonal method. The total number of profiles was successfully reduced to 9 (Table 2).
 

Table 2: Combination of different levels of perilla, roselle and zanthoxylum in different combinations.


 
Data collection
 
Throughout this study, ranking score of 36 respondents from Department of Livestock Products Technology (Meat Science), Madras Veterinary College was collected using convenience sampling. The questions were then presented to respondents where respondents were asked to rate the profiles of pork patties in the range of one to nine (one is the most preferred and nine is the least preferred). Based on rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure to identify the attribute combinations that confer the highest utility.
       
The pH was determined (Trout et al., 1992) using a digital pH meter (Cyberscan pH 510). Emulsion stability (ES) was estimated as per the method outlined by Baliga and Madaiah (1970). Cooking yield percentage (%) was determined by the method outlined by Verma et al., (2012). Water holding capacity (WHC) was estimated as per the method prescribed by Wardlaw et al., (1973). Colour was measured using a MiniScan XE Spectrophotmeter (Hunter Associates Laboratory, Reston, Virgina,USA). Texture profile analysis (TPA) was conducted using the procedure outlined by Bourne (1978) using a Stable Microsystems Texturometer (Stable System Ltd., England, UK) model TX_HD plus texture analyser attached to a software texture expert system. The ability to scavenge 1, 1 diphenyl2picrylhydrazyl (DPPH) radical by added antioxidants in the pork patties was estimated following the method of Blois (1958) modified by Jung et al., (2010). The ABTS was determined according to the method as described by Re et al., (1999). The peroxide value (POV) was measured as per procedure described by Koniecko (1979). The TBARS value was estimated as described by Witte et al., (1970). Standard plate count (SPC), coliform count and yeast and mould count in the samples were determined as per the method described by APHA (1984). A panel of six experienced panel members evaluated the samples for the attributes of appearance, flavour, texture, juiciness and overall acceptability using on 9-point hedonic scale (Keeton., 1983), where 9 = Excellent and 1 = highly undesirable. The experiment was repeated six (n=6) times for the consistency of the results. The data were analyzed by conjoint analysis, one way ANOVA, independent sample test and Duncan’s multiple range test using IBM SPSS Ver. 20.0 for windows.

RESULTS AND DISCUSSION

Physico-chemical parameters
 
Results from the Table 3 showed that pH of cooked patties were higher as compared to uncooked (raw emulsion), might be due to higher degree of protein denaturation and production of imidazolium (Kumar et al., 2018) during cooking. In both the emulsion and cooked patties the pH was lower in those combinations containing 0.4% level of roselle which may be due to the lower pH of roselle calyx powder (pH 3.47) which is in consonance with the finding of Chumsri et al., (2008) who also reported pH 2.89 in dried roselle calyx extract. Significantly (P<0.05) higher cooking yield and WHC in the three combinations (C2, C4 and C9) could be because of the higher levels (0.9%) of perilla seed powder in all the three combinations. Ran et al., (2020) reported that addition of perilla seeds in preparation of pork meat balls resulted in increase in cooking yield. No significant difference was found among the different combinations for instrument colour profile and texture profile which are depicted in Table 4 and Table 5 respectively. The marginal difference in the different levels of the test ingredients in percentage ranging from 0.1 to 0.9% may have resulted in no difference in the colour and texture profiles of the patties.
 

Table 3: Effect of different levels of perilla, roselle and zanthoxylum in pork patties on emulsion pH, product pH, emulsion stability, cooking yield (%) and water holding capacity (WHC) %.


 

Table 4: Effect of different levels of perilla, roselle and zanthoxylum on instrumental colour attributes of pork patties.


 

Table 5: Effect of different levels of perilla, roselle and zanthoxylum on texture profile of pork patties.


 
Preferences for pork patties with different combination levels of perilla, roselle and zanthoxylum
 
The result (Table 6) revealed that among the attributes under study, roselle (36.365%) was found to be the most important factor followed by perilla (32.685%) and zanthoxylum (30.95%) respectively. It was also observed that the highest preference level for perilla, roselle and zanthoxylum were 0.5% (U=1.00), 0.2% (U=1.389) and 0.2% level (U=1.389) respectively. Ran et al., (2020) reported that addition of 10% perilla seed in the preparation of pork meatballs improved the taste and odour. Jung and Joo (2013) also concluded that pork patties enriched with less than 0.85% roselle extract were found to be more suitable with respect to overall sensory quality. Oils from perilla seeds roasted above 170oC, predominantly contains pyrazines and furans (Kim et al., 2000). Pyrazines are heterocyclic, nitrogen-containing compounds which possess a nutty and roasted flavour (Longo and Sanromán, 2006) which are normally formed during conventional cooking/roasting of food through the Maillard reaction (Seitz, 1994). The predominant organic acids found in roselle are succinic, ascorbic and oxalic acids (Wong et al., 2002) that may be responsible for the acidic (sour) taste which may provide a nice tart flavour that enhances many food products. The presence of over two hundred volatile compounds in Sichuan pepper (Zanthoxylum genus) have been identified, that are responsible for its citrus, woody, spicy notes (Cardeal et al., 2006). Sichuan pepper (Zanthoxylum genus) provides a unique flavour with tingling and numbing sensation which is caused mainly by the alkylamide hydroxy-a-sanshool (Ji et al., 2019). Hence, to give better aesthetic taste to the consumer, the optimum combination of spices should be 0.5% perilla, 0.2% roselle and 0.1% zanthoxylum.
 

Table 6: Conjoint analysis for spices levels of pork patties.


 
Storage stability
 
Results from Table 7, showed during storage pH of both control and treated patties progressively decreased which may be due to metabolic activities of bacteria, which utilizes fermentable carbohydrates (Borch et al., 1996). Oxidative parameters TBARS and POV values of the control were significantly higher than treated patties and that of DPPH and ABTS, control patties were significantly lower than the treated patties which could be due to the antioxidant properties of perilla (Sargi et al., 2013) ground roselle (Bozkurt and Belibagli 2009) and zanthoxylum (Kanwal et al., 2015). Significantly lower (P<0.01) TPC and yeast and Mould (Table 7) in treated patties could be due to the antimicrobial effect of perilla (Yamamoto and Ogawa 2002), roselle (Chao and Yin, 2009) and zanthoxylum (Utama et al., 2018). Coliforms were not detected throughout the study in both control and treated patties. Higher sensory scores of treated patties as compared to that of control could be due to the sensory enhancing compound in perilla (Longo and Sanromán, 2006), roselle (Wong et al., 2002) and zanthoxylum (Cardeal et al., 2006). Decline in sensory scores during storage may be attributed to the increase in the oxidative and microbial values of both the control and treated patties.
 

Table 7: Effect of perilla, roselle and zanthoxylum added pork patties during refrigerated (4±1oC) storage on physico-chemical and microbiological characteristics (Mean ± S.E.).



Table 8: Effect of perilla, roselle and zanthoxylum added pork patties during refrigerated (4±1oC) storage on sensory characteristics (Mean ± S.E.).

CONCLUSION

The inbuilt natural benefits along with the nutty flavour of perilla, tarty (sour) taste of roselle and numbing and tingling sensation of zanthoxylum combined together along with the added benefits of natural source of antioxidants and antimicrobials will give an opportunity for exotic and adventurous consumers which have seen an emerging trend in the recent past. Hence, it is concluded that the optimum combination level of 0.5% perilla, 0.2% roselle and 0.1% zanthoxylum can be recommended for the preparation of pork patties which showed acceptable physicochemical, oxidative stability, microbiological and sensory properties during 21 days of refrigerated (4±1oC) storage.

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