Abstract: The inhibitory effect of rye polyphenol extract (RPE) on the oxidation of fat and protein in pork meatballs during refrigerated storage was studied along with its effect on the storage quality of pork meatballs. Meatballs were made from ground pork mixed with different levels of RPE (0.04%, 0.08% and 0.12%, m/m) and refrigerated at 4 ℃ for 12 days. The results showed that the pork meatballs with RPE had higher antioxidant capacity than did the control without any antioxidant. Addition of RPE at 0.08% and 0.12% significantly reduced the level of thiobarbituric acid reactive substances (TBARS) value (P < 0.05), and inhibited the oxidation of proteins, as evidenced by significantly reduced carbonyl content and increased sulfhydryl level (P < 0.05). The effect of 0.12% RPE was comparable to that of 0.02% butylated hydroxytoluene (BHT) in inhibiting lipid and protein oxidation and maintaining the storage quality of pork meatballs. Compared with the control group, addition of 0.12% RPE significantly increased the L* and a* values, and improved the chewiness and resilience, as well as the sensory quality during the later stage of storage. These findings showed that RPE, a potent natural antioxidant, is a potential alternative to synthetic antioxidants (0.02% BHT), which could improve the shelf life of the product while maintaining and even improving the quality, and it has great application potential in the production of healthy meat products with improved functions.

Key words: rye polyphenol extract, antioxidant capacity, healthy meat products