Natural aromatic extract of black tea improved the water retention of pork meat batter

文献类型： 外文期刊

第一作者： Xu, Wen-ping

作者： Xu, Wen-ping;Dong, Rui-ling;Lv, Ao-jing;Li, Yu-cong;Zeng, Li-ting;Gao, Xue-ling;Qi, Jun;Lin, Zhou;Yan, Hui-min;Gao, Xue-ling;Zhang, Chun-hui;Xiong, Guo-yuan

作者机构：

关键词： NAEBT; Meat batter; Pre-emulsification; Water-holding capacity; Antioxidation; Secondary structure

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 190 卷

页码：

收录情况： SCI

摘要： The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of beta-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

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