Abstract: The effect of ethanol extract of onion skins (EEOS) on color browning, lipid and protein oxidative as well as infection degree of microorganisms of fresh pork was studied, and was compared with control (without any antioxidant) and ascorbic acid (VC). The objective was to determine the effect of color browning by brightness (L*), redness (a*), and the content of methemoglobin (MetMb). The inhibitory effect of EEOS on the oxidation of pork lipid and protein was studied based on thiobarbituric acid reacting substances (TBARS), hydrophobicity and carbonyl content of protein in samples at different time points. Total volatile basic nitrogen (TVB-N) content was used to characterize the infection degree of microorganisms to meat quality. Results showed that EEOS could reduce MetMb content and increase a* value of meat samples. On the 12th day, TBARS and carbonyl content of 2.0% EEOS treatment were decreased by 53.1% and 29.2% respectively than control, which were lower than those in VC treatments. In addition, TVB-N values and protein hydrophobicity of each EEOS treatment were lower than control, and showed a concentration dependent relationship (P<0.05). These results indicated that EEOS has a good research prospect as a natural antioxidant or preservative.
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WANG Cuntang,GAO Zengming,ZHANG Fujuan,et al. Effect of ethanol extract from onion skin on color, lipid and protein oxidative stability of fresh pork[J]. Food and Fermentation Industries, 2021, 47(3): 87-94.
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