|
|
|
| Recent Advances in Application of Tea Polyphenols as Preservatives in Meat Products |
| ZHOU Jie1,2,3, WANG Luyuan1, WANG Ningze1, CUI Jilai1,2,3,* |
| 1.College of Life Sciences, Xinyang Normal University, Xinyang 464000, China; 2.Key Laboratory of Tea Biology of Henan Province, Xinyang 464000, China; 3.Institute for Conservation and Utilization of Agro-Bioresources in Dabie Mountains, Xinyang 464000, China |
|
|
|
|
Abstract Meat products are nutritious and tasty and are a delicacy on dining tables. However, meat products are easily spoiled due to microbial, physical and enzymatic action, limiting their shelf lives and circulation radii. Tea polyphenols, a class of compounds with multiple phenolic hydroxyl groups extracted from tea leaves, have been widely used as preservatives in meat products owing to their strong antioxidant property. This paper outlines the structure and properties of tea polyphenols and reviews the mechanism underlying their antioxidant and antimicrobial activity. Besides, this paper also summarizes the current status of the application of tea polyphenols as preservatives in meat products and discussed their future prospects.
|
|
|
|
|
|
|
|
|
|
|
2018, Vol. 32 
