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This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs),such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenolcontents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A.tasoko (39.87±5.77 mg GAE/g), A. oxyphylla (30.28±3.36 mg GAE/g), C. unshiu (28.13±5.01 mg GAE/g) and M. fragrans(6.36±0.30 mg GAE/g) (p<0.05), and extract of A. tasoko showed significantly higher antioxidative effect than butylatedhydroxyanisole (BHA) on linoleic acid peroxidation at 72 h after incubation (p<0.05). Addition of extracts in pork pattiesdid not affect the pH value and total microbes during cold storage. However, thiobarbituric acid reative substances (TBARS)of treated patties were lower in dose dependant manner than that of control as storage period increased (except pattiestreated with C. unshiu extract), and patties treated with 0.5% A. tasoko extract showed no significant difference with pattiestreated with 0.5% BHA at day 7.Key words: digestive medicinal plant extracts, antioxidative effect, pork patty, shelf-life

The Effect of the Water Extracts of Digestive Medicinal Plants on the Shelf-life of Pork Patties