FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Packaging,Storage and Transportation •     Next Articles

Effects of rye polyphenol extract on oxidative stability and quality of pork meatballs during refrigerated storage

2,Ming–Kai JIN 2, 2, 2, 2   

  • Received:2019-05-10 Revised:2020-02-26 Online:2020-05-15 Published:2020-05-15

Abstract: Abstract: The inhibitory effect of rye polyphenol extract (RPE) on the oxidation of fat and protein in pork meatballs during cold storage was studied. Meatballs were made from the pork mixed with RPE (0.04%, 0.08%, 0.12%, w/w) and refrigerated(4℃)for 12 days. The results showed that the pork meatballs with RPE had higher antioxidant capacity. The addition of RPE (0.08% and 0.12%) significantly reduced the levels of thiobarbituric acid reactive substances (TBARS)(P<0.05) , and inhibited the oxidation of proteins, which showed that the carbonyl content was significantly reduced and the sulfhydryl level was increased(P<0.05). The effect of 0.12%RPE was comparable to that of 0.02%BHT in inhibiting lipid and protein oxidation. In addition, the effects of rye polyphenol extract (RPE) on the quality of pork meatballs during cold storage were studied. Compared with the control group, the addition of 0.12%RPE significantly improved the L* and a* value of the pork meatballs, as well as the chewiness and resilience, and the sensory quality of the meatballs in the later storage. There was no significant difference between 0.12%RPE and 0.02%BHT on the quality of pork meatballs. The results showed that RPE, as a natural antioxidant, had good oxidation resistance and the potential to substitute synthetic antioxidant (0.02% BHT), which could improve the shelf life of the product without reducing or improving the quality, and had great application potential in the healthy meat products with improved functions.

Key words: Key words: Rye polyphenol extract, Antioxidant capacity, Healthy meat products

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