TY - JOUR
T1 - Stability of phenolic compounds and antioxidant capacity of concentrated mulberry juice-enriched dried-minced pork slices during preparation and storage
AU - Chen, Jing-Rong
AU - Liu, Xue-Ming
AU - Zhang, Wei
AU - Chen, Zhi-Yi
AU - Wang, Xu-Ping
PY - 2018/7
Y1 - 2018/7
N2 - Functional foods have been of increasing demand due to the growing consumer awareness of the relationship between diet and health. Addition of healthy ingredients to meat products is an important method for development of functional meat products. In this contribution, functional dried-minced pork slices incorporated with concentrated mulberry juice (CMJ) were developed and stability of phenolic compounds and antioxidant capacity during product preparation and storage were evaluated. The CMJ contained high amounts of total phenolics, anthocyanin and flavonoids (19.13 ± 0.64 mg GAE/g d.m., 4.91 ± 0.18 C3GE mg/g d.m. and 18.39 ± 1.21 mg CE/g d.m., respectively) and showed excellent antioxidant activities in all assays used. CMJ incorporation drastically minimized lipid and protein oxidation of dried-minced pork slices by decreasing thiobarbituric acid-reactive substances (TBARS) value and carbonyls content during processing and storage. Thermal treatment significantly destroyed the main antioxidant ingredients including anthocyanins, flavonoids, and phenolics in dried-minced pork slices with added CMJ; however, this deterioration could be effectively counteracted by using β-cyclodextrin. The redness increased but lightness decreased with CMJ added, and color of the product remained stable during storage. Therefore, CMJ rich in phenolic compounds could be used as a natural antioxidant and pigment in dried-minced pork slices with suitable protective strategy.
AB - Functional foods have been of increasing demand due to the growing consumer awareness of the relationship between diet and health. Addition of healthy ingredients to meat products is an important method for development of functional meat products. In this contribution, functional dried-minced pork slices incorporated with concentrated mulberry juice (CMJ) were developed and stability of phenolic compounds and antioxidant capacity during product preparation and storage were evaluated. The CMJ contained high amounts of total phenolics, anthocyanin and flavonoids (19.13 ± 0.64 mg GAE/g d.m., 4.91 ± 0.18 C3GE mg/g d.m. and 18.39 ± 1.21 mg CE/g d.m., respectively) and showed excellent antioxidant activities in all assays used. CMJ incorporation drastically minimized lipid and protein oxidation of dried-minced pork slices by decreasing thiobarbituric acid-reactive substances (TBARS) value and carbonyls content during processing and storage. Thermal treatment significantly destroyed the main antioxidant ingredients including anthocyanins, flavonoids, and phenolics in dried-minced pork slices with added CMJ; however, this deterioration could be effectively counteracted by using β-cyclodextrin. The redness increased but lightness decreased with CMJ added, and color of the product remained stable during storage. Therefore, CMJ rich in phenolic compounds could be used as a natural antioxidant and pigment in dried-minced pork slices with suitable protective strategy.
KW - Concentrated mulberry juice
KW - Dried-minced pork slice
KW - Lipid and protein oxidation
KW - Phenolic compounds
KW - β-cyclodextrin
UR - http://www.scopus.com/inward/record.url?scp=85044391556&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2018.02.008
DO - 10.1016/j.foodcont.2018.02.008
M3 - Article
VL - 89
SP - 187
EP - 195
JO - Food Control
JF - Food Control
SN - 0956-7135
ER -