Food and Fermentation Industries >

2021 , Vol. 47 >Issue 4: 123 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024417

Effect of pomegranate peel extract combined with sodium pyrophosphate on the quality of pork patties

  • LI Baoling ,
  • LI Ying ,
  • LIU Miaomiao ,
  • JIN Wengang ,
  • MA Wenhui ,
  • CAO Yungang
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  • 1(School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021)
    2(School of Biological Scienc and Engineering,Shaanxi University of Technology,Hanzhong 723001, China)

Received date: 2020-05-10

  Revised date: 2020-09-04

  Online published: 2021-03-16

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Abstract

In order to explore the synergistic effect of sodium pyrophosphate (TSPP), sodium D-isoascorbate(D-VCNa) and pomegranate peel extract (PPE) in meat products, the effects of antioxidant on the quality and storage oxidation stability of pork patties were studied by determining the following indicators: pH value, cooking loss, color difference, texture characteristics, fat oxidation (thiobarbituric acid value) and protein oxidation (total sulfhydryl and protein carbonyl content) of pork patties during cold storage,and BHA(butyl hydroyanisole) was used as the positive control group. The results showed that the addition of TSPP could improve the pH of pork patties, however, D-VCNa and PPE had no significant effect on the pH of pork patties. Moreover, the addition of TSPP could reduce the cooking loss and stabilize the texture characteristics of pork patties, and the effect was better than PPE and BHA. During the cold storage, the oxidation of fat and protein occurred continuously, the inhibition effect of TSPP on the oxidation of fat was similar to that of BHA, but both of them had no significant inhibition effect on the oxidation of protein. Furthermore, the addition of PPE almost inhibited the lipid oxidation and formation of protein carbonyl in pork patties, and inhibited the conversion of sulfhydryl groups to disulfide bonds in the early stage of refrigeration. On the whole, the combination of PPE+TSPP and PPE+TSPP+D-VCNa has the best comprehensive effect in improving the quality and oxidation stability of pork patties.

Key words： pomegranate peel extract; sodium D-isoascorbate; protein oxidation; fat oxidation; quality

Cite this article

LI Baoling , LI Ying , LIU Miaomiao , JIN Wengang , MA Wenhui , CAO Yungang . Effect of pomegranate peel extract combined with sodium pyrophosphate on the quality of pork patties[J]. Food and Fermentation Industries, 2021 , 47(4) : 123 -129 . DOI: 10.13995/j.cnki.11-1802/ts.024417

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