Antioxidant extract from cauliflower leaves effectively improve the stability of pork patties during refrigerated storage

The present study was conducted to study the impacts of cauliflower leaf extract (CLE) at 2.5, 5.0, and 10 (g/kg) on lipid and protein oxidation, microbiological and quality deterioration of pork patties stored for 9 days at 4 degrees C. Pork patties incorporated with CLE showed higher total phenolic content (TPC) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) values, and lower 2-thiobarbituric reactive substances (TBARS) values and protein carbonyl contents than the control sample during storage. Pork patties incorporated with CLE also had decreased L* values (p < .05) and increased a* values (p < .05) when compared with the control. Similarly, microbial growth was retarded in pork patties containing CLE when compared with the control during refrigerated storage. Moreover, the addition of CLE improved sensory scores of pork patties. These results suggested that CLE was effective in protecting pork patties from oxidation and quality deterioration during refrigerated storage for 9 days. Practical applications Rich in flavonoids and phenolic acids, cauliflower leaf extract (CLE) exhibited significant antioxidant and antimicrobial activities in pork patties during refrigerated storage. In addition, CLE was effective in protecting pork patties from quality deterioration. The utilization of CLE for extending the shelf life of meat products could not only meet the consumer's requirements for natural, healthy, and safe food additives, but also increase business value in cauliflower by-products.