FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (15): 50-57.doi: 10.7506/spkx1002-6630-20200704-045

• Basic Research • Previous Articles     Next Articles

Inhibitory Effect of Natural Antioxidants on the Formation of Thermal Processing Hazards in Red Braised Pork

LIU Lichun, JIANG Yujie, SHEN Mingyue, XIE Mingyong, NIE Shaoping   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2021-08-15 Published:2021-08-27

Abstract: This study aimed to explore the inhibitory effects of three natural antioxidants (bamboo leaf antioxidant, tea polyphenols, and rosemary acid) applied at different concentrations (0, 0.1, 0.15, 0.2 and 0.5 g/L) on the formation of thermal processing hazards (acrylamide, trans fatty acids and furan) in red braised pork as a typical Chinese dish. The results showed that the three antioxidants had significantly different effects on the formation of various thermal processing hazards. The inhibition rate of 0.2 g/L bamboo leaf antioxidant on furan formation in red braised pork was 72.7%, and the inhibition rates of 0.15 g/L tea polyphenols on the formation of acrylamide and trans fatty acid were 47.8% and 19.1%, respectively, while rosmarinic acid at 0.5 g/L was able to effectively inhibit all three hazards. The results from this study can provide a technical reference for inhibiting the formation of harmful substances in Chinese dishes.

Key words: acrylamide; trans fatty acid; furan; antioxidant of bamboo leaves; tea polyphenols; rosmarinic acid; red braised pork

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