期刊
MEAT SCIENCE
卷 147, 期 -, 页码 82-90出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2018.08.022
关键词
Portulaca olemcea L.; Lipid oxidation; Meat quality; Natural antioxidant; Food preservative
资金
- National Key Technology R&D Program of China [2015BAD16B00]
The study explored the preservation effect of Portulaca oleracea L. extract (POE) on pork meat under refrigerated conditions for 9 days. POE was tested for antioxidant activity and antibacterial activity in vitro and the results showed that POE has strong antioxidant activity and has antibacterial activity against Pseudomonas aeruginosa, Bacillus subtilis and Bacillus cereus to some extent. Effect of POE in different levels (0.25%, 0.50% and 1.0%) on quality and shelflife of pork meat storage were evaluated. Results showed that the treatments of POE significantly inhibited microbial growth,delayed lipids oxidation, reduced values of thiobarbituric acid reactive substances (TBARS) and total volatile base-nitrogen (TVB-N), increased superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities and in a dose-dependent manner (P < .05). Concomitantly, 1.0%POE and 0.50%POE treatments had better appearance compared with control after 9 days storage. All results confirmed that POE could effectively maintain the quality of chilled pork compared to control.
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