| Literature DB >> 25694715 |
Hai Yu1, Chunjun Qin2, Peipei Zhang3, Qingfeng Ge3, Mangang Wu3, Jianping Wu4, Miao Wang3, Zhijun Wang3.
Abstract
Chinese-style sausage is a very popular meat product obtained from a mixture of chopped pork meat, lard, salt, spices, additives (nitrate, nitrite, and antioxidants) and/or starter cultures. The antioxidative effect of apple phenolic on lipid oxidation in Chinese-style sausage compared with that of butylated hydroxy toluene (BHT) and ursolic acid were studied. Lipid oxidation was assessed through determination of thiobarbituric acid-reactive substances (TBARs) and volatile aldehydes. The content and composition of fatty acids in phospholipid were evaluated. At the optimum addition level, apple phenolic (0.5 g·kg(-1) in total fat) was more effective at inhibiting lipid oxidation than BHT (0.15 g·kg(-1) in total fat) and ursolic acid (0.5 g·kg(-1) in total fat) in Chinese-style sausages during 120 days storage. Moreover, apple phenolic exhibited stronger phospholipid protective capacity than ursolic acid and BHT at the end of storage. This study reveals a potential application of apple phenolic to enhance the oxidation stability of meat products during long storage.Entities:
Keywords: Antioxidant; Apple phenolic; Lipid; Phospholipid; Volatile aldehyde
Year: 2013 PMID： 25694715 PMCID： PMC4325069 DOI： 10.1007/s13197-013-1127-3
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701