Lonicera japonica Thunb. extract improves the quality of cold-stored porcine patty through inhibition of lipid and myofibrillar protein oxidation
Ming Jiao, Mouming Zhao, Lianzhu Lin, Yong Wang
文献索引：10.1111/ijfs.13673
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摘要
Summary The aim of this work was to analyse the honeysuckle extract (HE) for its in vitro antioxidant activity using the ORAC, reducing power, DPPH and ABTS assays. The effects of HE on the quality characteristics and physicochemical properties of porcine patties during refrigerated storage at 4 °C were studied. Chlorogenic acid contributed about 50% to the antioxidant activity of HE. HE possessing strong antioxidant activity was incorporated into porcine patties at 0.02%, 0.1% and 0.5% concentrations and compared with 0.02% and 0.1% chlorogenic acid as references. The addition of 0.1% HE and chlorogenic acid significantly reduced the loss of hardness, springiness, chewiness and cohesiveness of porcine patties in terms of inhibition of lipid oxidation, formation of protein carbonyls, generation of covalent bonds and tryptophan loss during 15 days of chilled storage. HE could be used in porcine patty as a natural antioxidant. Honeysuckle extract could be used in porcine patty as a natural antioxidant.