Effects of Green Tea Extract on Preservation of Chilled Mutton

doi:10.7506/spkx1002-6630-200912066

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 289-292.doi: 10.7506/spkx1002-6630-200912066

Previous Articles Next Articles

Effects of Green Tea Extract on Preservation of Chilled Mutton

QIAO Jin-ling1，HU Yong-jin2，CAO Zhen-hui1，GE Chang-rong1,*

(1. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China；
2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China)

Received:2008-09-22 Revised:2009-01-03 Online:2009-06-15 Published:2010-12-29
Contact: GE Chang-rong1,* E-mail:gcrzal@yahoo.com.cn

Abstract

Abstract:

To extend the limited shelf life of chilled mutton, which is one of the main obstacles hindering the further development of chilled meat, the effects of different concentrations of green tea extracts on the shelf-life of chilled Guishan goat meat were assessed in the present study. The results showed that the 2%, 4% and 6% green tea extracts could significantly inhibit the growth of intestinal flora, Pseudomonas and total bacteria, and the accumulation of the total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARs). Furthermore, the L*, a* and b* values as well as the sensory evaluation score of samples treated with 2% and 4% green tea extracts were higher than those of the control. These results suggest the high potential of using green tea extracts to enhance the freshness and quality of chilled meats.

Key words: chilled mutton, green tea extract, inhibitoryl effect, shelf life

CLC Number:

TS205.9

QIAO Jin-ling1，HU Yong-jin2，CAO Zhen-hui1，GE Chang-rong1,*. Effects of Green Tea Extract on Preservation of Chilled Mutton[J]. FOOD SCIENCE, 2009, 30(12): 289-292.

[1]	ZHANG Yuan, JIA Jingxian, ZHENG He, DING Wenqi, YANG Ruining. Green Synthesis of Gold Nanoparticles Using Green Tea Extract and Their Application for Colorimetric Analysis of Vitamin C [J]. FOOD SCIENCE, 2021, 42(4): 107-114.
[2]	NIU Yaoxing, WANG Ting, BI Yang, ZHANG Yu, LIU Hong, YUN Jianmin. Effect of Storage Temperature on the Quality of Flammulina velutipes and Shelf Life Predictive Modeling [J]. FOOD SCIENCE, 2021, 42(1): 264-271.
[3]	LUO Huabin, SHENG Zhenzhen, SI Yongli, CHEN Yanting, LIN Lu, GAO Xing, YANG Wenge. Effect of Ultra-high Pressure on Quality Preservation of Hairtail Fish Balls during Refrigerated Storage [J]. FOOD SCIENCE, 2021, 42(1): 157-162.
[4]	XU Ranran, YUAN Yang, ZHAO Yumei, CAO Jiankang. Effect of Cold Controlled Atmosphere Storage on Quality of ‘Tunisia’ Soft Seed Pomegranate during Subsequent Shelf Life [J]. FOOD SCIENCE, 2020, 41(9): 153-160.
[5]	LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu. Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures [J]. FOOD SCIENCE, 2020, 41(3): 198-204.
[6]	WANG Shuhui, YANG Xiaobin, LUO Xuguang, LIU Jingyi, ZHOU Aimei. Stability Evaluation of Round Scad (Decapterus maruadsi) Oil Microcapsules and Establishment and Evaluation of Shelf Life Prediction Model [J]. FOOD SCIENCE, 2020, 41(21): 66-72.
[7]	XI Zewen, CHENG Ce, PENG Shengfeng, ZOU Liqiang, LIU Wei. Effect of Lemon Essential Oil Emulsion Edible Coating on Quality Preservation of Refrigerated Pot-Stewed Duck Neck [J]. FOOD SCIENCE, 2020, 41(1): 237-243.
[8]	LIU Wenying, WANG Shouwei. Recent Progress in Understanding the Effect of Mutton Production and Processing Technologies on the Quality of Meat and Meat Products [J]. FOOD SCIENCE, 2020, 41(1): 304-311.
[9]	CHEN Xue, LUO Xin, ZHU Lixian, DONG Pengcheng, HANG Mingshan, HAO Jiangang, ZHANG Yimin. A Review of the Application of Superchilling on Beef and Mutton [J]. FOOD SCIENCE, 2019, 40(7): 314-319.
[10]	YANG Da, LIU Huixian, LI Dongli, XU Wencai, LIAO Ruijuan, SHI Jiazi, FU Yabo, WANG Jigang. Application of Multi-functional Integrated Packaging Design in the Preservation of ‘Kyoho’ Table Grapes [J]. FOOD SCIENCE, 2019, 40(5): 228-233.
[11]	ZHANG Jianyou, ZHAO Yuliang, ZHANG Mengyu, DING Yuting, Lü Fei. Quality Changes and Predictive Modeling of Shelf Life of Sauced Duck Stored at Different Temperatures [J]. FOOD SCIENCE, 2019, 40(5): 250-257.
[12]	WU Haihong, SUN Zhilan, ZHANG Xinxiao, LIU Fang, XU Weimin. Microbial Community Diversity Analysis of Chilled Prawn (Macrobrachium nipponense) with Different Packaging Treatments [J]. FOOD SCIENCE, 2019, 40(3): 251-258.
[13]	LI Wenhui, LIU Fei, LI Yingbiao, RAN Lidan, HOU Ran, ZHONG Yuanyuan, DONG Juan. Inhibitory Mechanism of Plant Polyphenols on Protein Oxidation and Their Application for Shelf-Life Extension of Meat Products: A Literature Review [J]. FOOD SCIENCE, 2019, 40(21): 266-272.
[14]	SUN Ying, MIAO Rongxin, JIANG Lianzhou. Analysis of Volatile Components of Potato Bread under Different Storage Conditions by Electronic Nose Combined with HS-SPME-GC-MS [J]. FOOD SCIENCE, 2019, 40(2): 222-228.
[15]	ZHAO Jiayue, LUO Xin, YANG Xiaoyin, MAO Yanwei, LIANG Rongrong, DONG Pengcheng, ZHU Lixian, ZHANG Yimin, LIU Guoxing, GAO Hejiang. Effect of Modified Atmosphere Packaging on Shelf Life and Microbial Diversity of Roast Duck Legs [J]. FOOD SCIENCE, 2019, 40(19): 272-280.

Effects of Green Tea Extract on Preservation of Chilled Mutton

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments