您好，欢迎访问浙江省农业科学院 机构知识库！
浙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Antioxidant and Antimicrobial Effects of Catechin Liposomes on Chinese Dried Pork

文献类型： 外文期刊

作者： Wu, Jieyu 1 ; Guan, Rongfa 1 ; Cao, Guozhou 2 ; Liu, Zhenfeng 3 ; Wang, Zhe 1 ; Shen, Haitao 4 ; Xia, Qile 5 ;

作者机构： 1.China Jiliang Univ, Zhejiang Prov Key Lab Biometrol & Inspect & Quara, Hangzhou 310018, Zhejiang, Peoples R China

2.Ningbo Acad Inspect & Quarantine, Ningbo Yingyi Rd 66 A Bldg,Room 518, Ningbo 315012, Zhejiang, Peoples R China

3.Chiatai Qingchunbao Pharmaceut Co Ltd, 551 Xixi Rd, Hangzhou 310023, Zhejiang, Peoples R China

4.Zhejiang Prov Ctr Dis Control & Prevent, 3399 Binsheng Rd, Hangzhou 310051, Zhejiang, Peoples R China

5.Zhejiang Acad Agr Sci, Food Sci Inst, 298 Desheng Rd, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Antibacterial capacity; Catechins; Chinese dried pork; Lipid antioxidation; Liposomes

期刊名称：JOURNAL OF FOOD PROTECTION （ 影响因子：2.077； 五年影响因子：2.224 ）

ISSN： 0362-028X

年卷期： 2018 年 81 卷 5 期

页码：

收录情况： SCI

摘要： In this study, catechin (CT), catechin liposome (CTL), and alpha-tocopherol (TP) were added to Chinese dried pork to achieve a healthy lipid composition. Their effectiveness in prevention of lipid oxidation was determined by measuring the values of thiobarbituric acid-reactive substances and peroxides. The total viable count in samples was used to identify the antimicrobial activities of CT, CTL, and TP, and the pH values of the samples were determined. Chinese dried pork with antioxidants added at 600 mg/kg was subjected to sensory evaluation. Thiobarbituric acid-reactive substance values, peroxide values, and total viable counts indicated that CTL significantly enhanced the antioxidant and antibacterial effects of CT on Chinese dried pork, especially after storage at room temperature for 25 days. Compared with the two other antioxidants, CTL could better maintain the pH stability of Chinese dried pork at room temperature. Sensory evaluation revealed that the scores of CTL were better than those of CT and TP in terms of preserving the color, flavor, tenderness, and overall acceptability of Chinese dried pork. Use of CTL in Chinese dried pork had good antioxidant and antibacterial effects and maintained color, flavor, and tenderness at a relatively stable level, suggesting that CTL could be used as an antioxidant in Chinese dried pork to enhance oxidative stability and prolong shelf life.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：浙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台