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  • Effect of gallic acid on inhibition of lipid and protein oxidation and quality of pork patties during chilled storage.

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    Author(s) : Jia NaSun JiaWang LeTianZhang FengXueLiu DengYong

    Author Affiliation : National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

    Author Email : jiana_2010@163.comjz_dyliu@126.com

    Journal article : Meat Research / Roulei Yanjiu 2019 Vol.33 No.3 pp.1-6 ref.30

    Abstract : We undertook this study to evaluate the inhibitory effect of gallic acidgallic acidSubject Category: Chemicals and Chemical Groups
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    on lipid and protein oxidationoxidationSubject Category: Miscellaneous
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    of chilled porkporkSubject Category: Commodities and Products
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    porkSubject Category: Commodities and Products
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    pattiespattiesSubject Category: Commodities and Products
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    (4°C, 9 d) as well as the effect on meat qualitymeat qualitySubject Category: Properties
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    . Gallic acid was added to pork patties (0, 0.05, 0.10 and 0.20 g/kg) and patties with 0.20 g/kg butylated hydroxyanisole (BHA) used as a control group. Thiobarbituric acid reactive substances (TBARs) value, thiol content, carbonyl content, surface hydrophobicityhydrophobicitySubject Category: Properties
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    , colorcolorSubject Category: Properties
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    colorSubject Category: Properties
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    and cooking loss were measured over the storage period. The patties without antioxidant showed increases in TBARs value, protein carbonyl content, surface hydrophobicity and cooking loss and decreases in total thiol group content and a* value. The addition of gallic acid reduced the increment in TBARs value, blocked the formation of carbonyl-containing compounds and the increase in surface hydrophobicity, and lowered total thiol group loss and the degree of lipid and protein oxidation. Gallic acid also contributed to the maintenance of meat redness, but did not improve the cooking loss. Therefore, gallic acid can be used as a natural antioxidant in meat and meat productsmeat productsSubject Category: Commodities and Products
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    .

    ISSN : 1001-8123

    URL : http://www.rlyj.net.cn/EN/abstract/ab...

    Record Number : 20193426069

    Publisher : China Food Publishing Co.

    Location of publication : Beijing

    Country of publication : China

    Language of text : Chinese

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : antioxidant propertiesantioxidant propertiesSubject Category: Properties
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    , antioxidantsantioxidantsSubject Category: Chemicals and Chemical Groups
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    , carbonyl compoundscarbonyl compoundsSubject Category: Chemicals and Chemical Groups
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    , chillingchillingSubject Category: Techniques, Methodologies and Equipment
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    , cold storagecold storageSubject Category: Techniques, Methodologies and Equipment
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    , colourcolourSubject Category: Properties
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    , cooking lossescooking lossesSubject Category: Miscellaneous
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    , food additivesfood additivesSubject Category: Commodities and Products
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    , food qualityfood qualitySubject Category: Properties
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    , food storagefood storageSubject Category: Miscellaneous
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    , gallic acidgallic acidSubject Category: Chemicals and Chemical Groups
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    , hydrophobicityhydrophobicitySubject Category: Properties
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    , lipidslipidsSubject Category: Chemicals and Chemical Groups
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    , meat productsmeat productsSubject Category: Commodities and Products
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    , meat qualitymeat qualitySubject Category: Properties
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    , oxidationoxidationSubject Category: Miscellaneous
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    , pattiespattiesSubject Category: Commodities and Products
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    , pigmeatpigmeatSubject Category: Commodities and Products
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    , proteinsproteinsSubject Category: Chemicals and Chemical Groups
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    , thiolsthiolsSubject Category: Chemicals and Chemical Groups
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    Identifier(s) : anti-oxidant properties, colorcolorSubject Category: Properties
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    , lipins, mercaptans, porkporkSubject Category: Commodities and Products
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    , thiobarbituric acid reactive substances