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Inhibitory effect of mulberry (Morus alba) polyphenol on the lipid and protein oxidation of dried minced pork slices during heat processing and storage

文献类型： 外文期刊

作者： Xu, Liang 1 ; Zhu, Ming-Jun 1 ; Liu, Xue-Ming 2 ; Cheng, Jing-Rong 2 ;

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

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

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

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

关键词： Mulberry polyphenol; Dried minced pork slices; Protein oxidation; Lipid oxidation; Color

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： 2018 年 91 卷

页码：

收录情况： SCI

摘要： This study aims to assess the antioxidant efficacy of mulberry (Morus alba) polyphenol (MP) in vacuum-packed dried minced pork slices stored at room temperature for 20 days. Dried minced pork slices were manufactured with 20 g/kg, 40 g/kg MP or 0.2 g/kg BHT, respectively. The results presented that MP significantly reduced TBRAS values increment and carbonyls formation while decelerated sulfhydryl losses in dried minced pork slices. Dried minced pork slices manufactured with MP gained higher a(*) value (P <.05) and lower L-* value (P <.05) than the control. In additional, MP also improved microbiological stability and sensory properties of dried minced pork slices during storage. All these results demonstrated that MP as a natural antioxidant might have remarkable potentiality in meat products.

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