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| Effect of Gallic Acid on Inhibition of Lipid and Protein Oxidation and Quality of Pork Patties during Chilled Storage |
| JIA Na, SUN Jia, WANG Letian, ZHANG Fengxue, LIU Dengyong* |
| National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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Abstract We undertook this study to evaluate the inhibitory effect of gallic acid on lipid and protein oxidation of chilled pork patties (4 ℃, 9 d) as well as the effect on meat quality. Gallic acid was added to pork patties (0, 0.05, 0.10 and 0.20 g/kg) and patties with 0.20 g/kg butylated hydroxyanisole (BHA) used as a control group. Thiobarbituric acid reactive substances (TBARs) value, thiol content, carbonyl content, surface hydrophobicity, color and cooking loss were measured over the storage period. The patties without antioxidant showed increases in TBARs value, protein carbonyl content, surface hydrophobicity and cooking loss and decreases in total thiol group content and a* value. The addition of gallic acid reduced the increment in TBARs value, blocked the formation of carbonyl-containing compounds and the increase in surface hydrophobicity, and lowered total thiol group loss and the degree of lipid and protein oxidation. Gallic acid also contributed to the maintenance of meat redness, but did not improve the cooking loss. Therefore, gallic acid can be used as a natural antioxidant in meat and meat products.
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2019, Vol. 33 
