The Effect of Some Polyphenols on Minced Pork during Refrigeration Compared with Ascorbic Acid

Predescu, Corina; Papuc, Camelia; Petcu, Carmen Daniela; Goran, G.; Rus, Amelia Elena

doi:10.15835/buasvmcn-fst:0027

Cited by 4 publications

(4 citation statements)

References 13 publications

(13 reference statements)

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“…The a* values of PS+L- and PS+L+ increased similarly to those of the control and PS-L+ until day 4, but decreased much more slowly and were markedly higher at day 10, indicating that the antioxidant activity of Cur in the former treatments inhibited lipid oxidation and the oxidative browning of myoglobin. Phenolic compounds inhibit cellular production of peroxides and free radicals [ 54 ] and delay myoglobin oxidation to metmyoglobin [ 33 ]. It appears that PS-CF film effectively delays myoglobin oxidation in chilled pork by controlled release of Cur onto the meat’s outer surface.…”

Section: Resultsmentioning

confidence: 99%

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

et al. 2023

Polymers

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A biodegradable photodynamic antibacterial film (PS-CF) was prepared using the casting method, with κ-Carrageenan (κ-Car) as the film-forming substrate and curcumin-β-cyclodextrin (Cur-β-CD) complex as photosensitizer. Chilled pork samples were coated with PS-CF and stored at 4 °C to investigate the effects of PS-CF combined with LED light irradiation (425 nm, 45 min) (PS+L+) on pork preservation during 10 days of storage. The total viable count (TVC) of bacteria, total volatile basic nitrogen value (TVB-N) and the pH of pork treated with PS+L+ were all lower than the control, and the water-holding capacity (WHC) was higher. Ten days later, the TVB-N value was 12.35 ± 0.57 mg/100 g and the TVC value was 5.78 ± 0.17 log CFU/g, which was within the acceptable range. Sensory evaluation determined that the color, odor, and overall acceptability of pork treated with PS+L+ were significantly better than the control. These findings suggest that PS+L+ treatment effectively extended the shelf life of chilled pork from ~4–5 to 10 days. Correlation analysis showed that the sensory quality of the chilled pork significantly correlated with total bacterial counts, TVB-N and thiobarbituric acid reactive substances (TBARS) (p < 0.05), suggesting that these biomarkers could be used as standard indicators for evaluating the freshness of chilled pork. These findings demonstrate the effectiveness of Cur-β-CD photodynamic antibacterial film for the preservation of chilled pork and provide a theoretical basis for the application of the film for the preservation of fresh food in general.

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Section: Resultsmentioning

confidence: 99%

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

et al. 2023

Polymers

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“…In this study, the lipid oxidation inhibitory had no significant different (P<0.05) between the samples of BTE (0.20% or 0.25%) and NIT (0.02%) and between the samples of BTE (0.20% or 0.25%) and NIT (0.01%) with BTE (0.01%) on the 36 th day. The lipid oxidation reduction might be attributed to the polyphenols in BTE (Jukić et al, 2015;Predescu et al, 2018), as detected above. Figure 3 shows the a* values of the CIE system of sausage.…”

Section: Physicochemical Propertiesmentioning

confidence: 90%

Black Tea Extract on the Preservation of Cantonese Sausage

Cheng¹,

Liu²,

Wu³

et al. 2020

American Journal of Biochemistry and Biotechnology

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Black Tea Extract (BTE) is a natural pigment with strong antioxidant activity. Its effect on the preservation of Cantonese sausage was investigated based on polyphenol components analysis in this study. The content of tea polyphenols in BTE was 26.61% by using spectrophotometry, the tea catechin in BTE was analyzed by HPLC, which included gallic acid (0.27%), caffeine (5.75%) and 8 catechins (0.87% Catechin, 1.66% epicatechin, 0.34% catechin gallate, 2.54% epicatechin gallate, 1.88% gallocatechin, 5.31% epigallocatechin, 2.69% gallocatechin gallate, 10.23% epigallocatechin gallate). The tea sausages of five treatments with the addition of 0.05, 0.10, 0.15, 0.20 and 0.25% BTE were designed, compared to the control and the sausage with the addition of 0.02% sodium Nitrite (NIT) and the addition of 0.01% NIT and 0.01% BTE. The acid value, peroxide value and sensory indices were analyzed and the shelf-life of the sausage was predicted by peroxide value. The sausage with 0.15% BTE had significant improved the product quality by reducing the acid value and lipid oxidation value. The nitrite and BTE had synergistic inhibition of acid value increase. The BTE had the positive effect on the color of the freshly prepared sausage, but this effect was not obvious during the storage. The sensory value of the control sausage was decreased by 42.12% when stored for 30 days, while sausages added with BTE was decreased by only about 13.34%. BTE showed more potential in Cantonese sausage preservation and the sausage with more than 0.15% addition of BTE had twice shelf-life (40℃) more than that of 0.02% sodium nitrite sausage and five times more than that of control group. Adding BTE in sausage could be a good potential for reducing the usage of nitrite in meat products.

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“…However, metMb contents of H-50 and H-100 were similar to that of the control up to 36 h (p > 0.05) but were significantly reduced after 72 h compared to the control (p < 0.05). Quercetin was shown to effectively inhibit Mb oxidation in minced pork at a pH of less than 6.8 [59].…”

Section: Proportion Of Mb Formsmentioning

confidence: 97%

Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices

Palanisamy,

Singh,

Zhang

et al. 2024

Foods

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Effects of different phenolic compounds on the redox state of myoglobin and their potential for preserving the color and chemical quality of refrigerated longtail tuna (Thunnus tonggol) slices were studied. Purified myoglobin from dark muscle (15.83 kDa) was prepared. Catechin, EGCG, quercetin, and hyperoside affected the absorption spectra and redox state of metmyoglobin (metMb) at 4 °C for up to 72 h differently. Reduction of metMb to oxymyoglobin (oxyMb) was notably observed for two flavonols (EGCG and quercetin) at 50 and 100 ppm. Based on the reducing ability of metMb, EGCG and quercetin were selected for further study. Longtail tuna slices were treated with EGCG and quercetin at 200 and 400 mg/kg. Color (a* and a*/b*), proportion of myoglobin content, and quality changes were monitored over 72 h at 4 °C. Tuna slices treated with 200 mg/kg EGCG showed better maintenance of oxyMb and color as well as lower lipid oxidation (PV and TBARS) and protein oxidation (carbonyl content) than the remaining samples. Nevertheless, EGCG at 400 mg/kg exhibited lower efficacy in retaining the quality of tuna slices. Thus, EGCG at 200 mg/kg could be used to maintain the color and prolong the shelf life of refrigerated longtail tuna slices.

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The Effect of Some Polyphenols on Minced Pork during Refrigeration Compared with Ascorbic Acid

Cited by 4 publications

References 13 publications

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

Black Tea Extract on the Preservation of Cantonese Sausage

Effects of Different Phenolic Compounds on the Redox State of Myoglobin and Prevention of Discoloration, Lipid and Protein Oxidation of Refrigerated Longtail Tuna (Thunnus tonggol) Slices

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