|
|
|
| Effects of Rosemary Extract and Tea Polyphenols on Quality and Protein Oxidation in Pork Patties |
| WANG Shouyin, WANG Wenhui, ZHAO Yanan, WU Yuqi, LI Shengjie |
| 1.School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2.Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Provincial Collaborative Innovation Center for Marine Food Deep Processing, National Engineering Research Center of Seafood, Dalian 116034, China |
|
|
|
|
Abstract This study investigated the impacts of adding different amounts of rosemary extract, tea polyphenols or butylhydroxytoluene (BHT) on the formation of protein carbonyl compounds in pork patties during cold storage. The results demonstrated a significant increase in sulfhydryl loss and thiobarbituric acid reactive substance (TBARs) value during cold storage, while all three antioxidants reduced the content of sulfhydryl groups and inhibited fat oxidation. Interestingly, tea polyphenols were found to promote the formation of the protein carbonyl compounds α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) more than rosemary extract and BHT. Furthermore, tea polyphenols at a dosage of 0.2 g/kg resulted in good water retention, reducing cooking loss and drip loss. Also, tea polyphenols preserved the red color of pork patties. To sum up, tea polyphenols at 0.2 g/kg can effectively improve the quality of meat products.
|
|
|
|
|
|
|
|
|
|
|
2023, Vol. 37 
