Effects of Modified Tea Polyphenols on Lipid Oxidation in Chinese Bacon during Fermentation and Aging

Abstract

Abstract: Excessive lipid oxidation has a negative impact on the quality and safety of traditional Chinese cured meat products. In the present study, the effect of antioxidant coating treatment with modified oil-soluble tea polyphenols (MTP) on lipid oxidation in Chinese bacon during fermentation and aging. Combined treatment with MTP and chitosan resulted in a decrease of 28.82%, 12.76%, and 7.91% for internal muscle and of 12.73%, 17.11%, and 14.37% for surface fat in peroxide value (POV), 2-thiobarbituricacid-reactive substances (TBARs) and acid value (AV), respectively, when compared with combined treatment with non-modified TP and chitosan. This result demonstrates that MTP, which have increased antioxidant activity due to good oil solubility, can effectively control lipid oxidation in Chinese bacon. In addition, no significant differences in muscle a* value and fat b* value at the end of aging were found between both treatment groups (P ＞ 0.05). Collectively, based on these results, we conclude that MTP can be combined with chitosan for practical applications.

Key words: modified tea polyphenols, Chinese bacon, lipid oxidation, chitosan

CLC Number:

TS201.2

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