Effects of different extracts on lipid oxidation and quality characteristics of spiced pork trotter

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2021-12-17 DOI:10.1111/jfpp.16270

Yajun Zhou, Bin Li, Lu Wang

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引用次数: 1

Abstract

The effects of different plant extracts (lotus leaf, chrysanthemum, and lemon) on the quality, lipid oxidation, fatty acid composition, and volatile compounds in the fat layer of spiced pork trotters were studied. The obtained results showed that the lotus leaf presented the highest antioxidant activities of all different plant extracts. Changes in the pH, color, and sensory analysis showed that plant extracts had a positive effect on the quality of spiced pork trotters (p < .05). During the processing and storage of spiced pork trotters, the content of unsaturated fatty acids and the types of volatile compounds both presented an obvious increase (p < .05). Inversely, the pH value and the thiobarbituric acid reactive substances (TBARS) of pork trotters all showed a significant decreasing trend (p < .05). This study provided a theoretical basis for natural antioxidants to inhibit the oxidation of fatty meat products.

Novelty impact statement

The plant extracts can effectively inhibit the lipid oxidation of trotters. The addition of plant extracts increased the variety of volatile flavor substances in trotters. The addition of plant extracts increased the content of unsaturated fatty acids in trotters.

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不同提取物对五香猪蹄脂质氧化及品质特性的影响

研究了不同植物提取物(荷叶、菊花和柠檬)对五花肉脂肪层品质、脂质氧化、脂肪酸组成和挥发性化合物的影响。结果表明，荷叶的抗氧化活性在不同植物提取物中最高。pH值、颜色和感官分析的变化表明，植物提取物对五花肉的品质有积极的影响(p <. 05)。在五花肉加工和贮藏过程中，不饱和脂肪酸的含量和挥发性化合物的种类均有明显的增加(p <. 05)。相反，猪蹄的pH值和硫代巴比妥酸活性物质(TBARS)均呈显著下降趋势(p <. 05)。本研究为天然抗氧化剂抑制脂肪肉制品氧化提供了理论依据。该植物提取物能有效抑制猪蹄脂质氧化。植物提取物的添加增加了猪蹄中挥发性风味物质的种类。添加植物提取物可提高猪蹄中不饱和脂肪酸的含量。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.