Abstract:

The preservative effects of different concentrations of oat polyphenols on chilled pork were investigated. Chilled
pork was equally divided into four groups, including negative control group without any preservative, positive control
group with tea polyphenols at 300 mg/kg and two experimental groups supplemented with oat polyphenols at 500 and
1 000 mg/kg, respectively. Total aerobic counts, physiochemical indicators such as pH, dripping loss, thiobarbituric acid
reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) were determined regularly during storage. The
results indicated that compared with negative control group, tea polyphenols and oat polyphenols significantly inhibited the
reproduction of bacteria and lipid oxidation, and slowed down the increase in TVB-N value. Oat polyphenols had weaker
preservative effects on chilled pork than tea polyphenols, although better preservative effect could be obtained by treatment
with 1 000 mg/kg oat polyphenols. Conclusion: Higher concentration of oat polyphenols could better maintain the eating
quality of chilled pork for a long period and therefore extend the shelf-life during storage.

Key words: oat polyphenols, tea polyphenols, chilled pork, preservation