Effect of Tea Polyphenols in Preservative Coating on Quality of Chilled Meat

doi:10.7506/spkx1002-6630-200924104

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 452-456.doi: 10.7506/spkx1002-6630-200924104

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Effect of Tea Polyphenols in Preservative Coating on Quality of Chilled Meat

LIU Guo-qing1，ZHANG Li-li1，ZONG Kai1，QIAN Xiao-yong1，ZHANG Xiao2

(1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China；
2. Anhui Changfeng Agriculture and Animal Husbandry Science and Technology Co. Ltd., Hefei 230000, China)

Received:2009-06-13 Online:2009-12-15 Published:2010-12-29
Contact: LIU Guo-qing1 E-mail:liugq_168@163.com

Abstract

Abstract:

In order to explore the feasibility of using cheaper preservative coating mixed with natural antibacterial or antioxidant materials for fresh-keeping of chilled pork, a cheaper preservative coating with tea polyphenols were prepared to use for the fresh-keeping of chilled pork. pH, color, cooking loss, tenderness, thiobarbituric acid (TBA) value for fat oxidation degree, peroxidase activity and total bacterial counts in treated chilled pork were determined. Results indicated that tea polyphenols could improve the fresh-keeping function of the cheaper preservative coating. Meanwhile, 0.2% tea polyphenols in the coating of soybean protein isolate and ferulic acid exhibited the best fresh-keeping effect on chilled pork.

Key words: chilled pork, tea polyphenols, preservative coating

CLC Number:

LIU Guo-qing1，ZHANG Li-li1，ZONG Kai1，QIAN Xiao-yong1，ZHANG Xiao2. Effect of Tea Polyphenols in Preservative Coating on Quality of Chilled Meat[J]. FOOD SCIENCE, 2009, 30(24 ): 452-456.

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Effect of Tea Polyphenols in Preservative Coating on Quality of Chilled Meat

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