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Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

文献类型： 外文期刊

作者： Xiang, Rong 1 ; Cheng, Jingrong 1 ; Zhu, Mingjun 1 ; Liu, Xueming 2 ;

作者机构： 1.South China Univ Technol, Guangzhou Higher Educ Mega Ctr, Sch Biol & Biol Engn, Guangdong Engn Ctr Biopharmaceut, Guangzhou 510006, Guangdong, Peoples R China

2.Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Guangdong Acad Agr Sci,Key Lab Funct Foods, Guangzhou 510610, Guangdong, Peoples R China

3.Kashi Univ, Coll Life & Geog Sci, Kashi 844000, Peoples R China

4.Kashi Univ, Dept Educ Xinjiang Uygur Autonomous Reg, Key Lab Ecol & Biol Resources Yarkand Oasis Coll, Kashi 844000, Peoples R China

关键词： Mulberry polyphenol; Cantonese sausage; Lipid oxidation; Protein oxidation; Bio-safety

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 116 卷

页码：

收录情况： SCI

摘要： Mulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous potential as a natural antioxidant in meat products. This study investigated the effect of MP on physicochemical properties, antioxidant activity and bio-safety of Cantonese sausages during storage at room temperature (approximately 25 degrees C) for 28 days. Sausages were prepared with the addition of MP (0.5 or 1.0 g/kg), sodium nitrite (0.1 g/kg, positive control) and no antioxidant (negative control), respectively. The results showed that MP had little negative effect on the sausage physicochemical properties though it decreased the lightness and redness of the sample. MP exhibited a protective effect against lipid and protein oxidation-induced damage in sausage as sample incorporated with 1.0 g/kg MP showed rather lower thiobarbituric acid reactive substances (TBARS) (0.60 mg MDA/kg sausage dw.) and carbonyl contents (5.88 nmol/mg protein), and higher sulfhydryl value (42.99 nmol/mg protein) than the negative control. Besides, MP could effectively control the increment of the volatile base nitrogen (TVB-N) value and microbial stability in sausage during storage. These results indicate that MP could be valorized as promising natural antioxidant to reduce oxidation and improve safety in Cantonese sausages.

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