Effects of Sea Lettuce (Ulva Prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties

This study investigated the effects of sea lettuce (SL, Ulva prolifera) extracted using various subcritical water (SW) temperatures (100°C–300°C) on the physicochemical properties of pork patties. The thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) of patties prepared with SL extracted at ≥200°C were significantly lower than those of the control after 2 weeks of chilled preservation (p < 0.05). In addition, the extracts subjected to ≥250°C temperatures exhibited lower total aerobic microbial count (TAC) than the control (p < 0.05). Although the brownish appearance originating from the SL extracts influenced the color of the pork patties, the patties containing SL extracted at temperatures of ≥200°C maintained a stable color even after preservation. The water-binding properties of the patties tended to increase as the extraction temperature of SL increased, and the extracts obtained at temperatures of 200°C–250°C exhibited texture characteristics similar to the fresh group after preservation. Although the optimal SW extraction temperature for SL in relation to the physicochemical properties of the patties was not distinguished, SL extracted at temperatures of 200°C–250°C generally demonstrated potential as an additive for extending the freshness of pork patties. Consequently, the results of this study revealed that SL extracted at 200°C–250°C effectively inhibited the oxidative deterioration of the patties.