Preservative effects of Eucalyptus robusta leaves polyphenolsextact on chilled pork

  • LI Wei ,
  • ZHANG Xiaoying ,
  • CHEN Rong ,
  • YE Jiayi ,
  • MIAO Jianyin ,
  • CHEN Yunjiao ,
  • CAO Yong
Expand
  • (College of Food Sciences, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticalsand Functional Foods, Guangdong Province Engineering Research Center for Bioactive Natural Products, Guangzhou 510642,China)

Received date: 2019-11-11

  Online published: 2020-06-24

Abstract

Preservative effects of chilled pork treated with polyphenols in Eucalyptus robusta leaves polyphenols extact (EPE) were studied. The chilled pork was treated with EPE at different concentrations. Meat color, MetMb content, MDA, TVB-N content, drip loss and sensory index of pork at 0, 3, 6, 9 and 12 d were determined respectively. The results showed that compared with the control group, EPE groups significantly increased a* value and sensory evaluation score of the chilled pork (P<0.01). Meanwhile, the MetMb content, TVB-N content, MDA value, pH value and drip loss of chilled pork during storage (P<0.01) were decreased, which effectively improved the quality of chilled pork. This indicated that PE could have a good antioxidant effect on chilled pork, which was beneficial to maintain the stability of meat color during storage.

Cite this article

LI Wei , ZHANG Xiaoying , CHEN Rong , YE Jiayi , MIAO Jianyin , CHEN Yunjiao , CAO Yong . Preservative effects of Eucalyptus robusta leaves polyphenolsextact on chilled pork[J]. Food and Fermentation Industries, 2020 , 46(11) : 252 -257 . DOI: 10.13995/j.cnki.11-1802/ts.022781

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