Preservative effect of Eriobotrya japonica leaves extract on chilled pork

  • XING Xiaoqing ,
  • ZHAO Yang ,
  • SI Fengling
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  • 1(College of Life Science,Chongqing Normal University,Chongqing 401331,China)
    2(Chongqing Public Security Bureau,Technical Brigade of Criminal Investigation Detachment of High-tech Industry Development Zone Sub-bureau,Chongqing 401329,China)

Received date: 2021-03-17

  Revised date: 2021-06-09

  Online published: 2022-04-27

Abstract

The aim of this study was to explore the inhibitory activity and antibacterial activity of loquat (Eriobotrya japonica) leaves extract (EJLE) on protein and fat oxidation during cold storage of pork. First, the contents of total phenol (32.5±6.21) mgGAE/g and total flavonoid (24.6±2.99) mgRE/g were determined, and then 0.5% EJLE was applied on the surface of the chilled meat. Besides, the chilled pork was also been treated with deionized water (NC), butylated hydroxytoluene (BHT/BHA) and potassium sorbate (PS), respectively. The results showed that the potential of hydrogen (pH), peroxide values (POVs), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) increased, however, water-holding capacity (WHC) and total number of colonies decreased in the control chilled pork (NC). Tested were conducted regularly during the 18 days of refrigerated storage. TBARS levels and POVs were significantly lower (P≤ 0.05) in the samples containing EJLE treatment to chilled pork, than BHT/BHA or PS in the non-treated control. The chilled pork treated with EJLE had a strong inhibitory effect on lipid oxidation and it was a potential antioxidant. EJLE could better maintain the quality of chilled pork compared to control.

Cite this article

XING Xiaoqing , ZHAO Yang , SI Fengling . Preservative effect of Eriobotrya japonica leaves extract on chilled pork[J]. Food and Fermentation Industries, 2022 , 48(7) : 219 -225 . DOI: 10.13995/j.cnki.11-1802/ts.027327

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