Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

被引：110

作者：

Fan, Xiao-Jing ^{[1
]}

Liu, Shan-Zhi ^{[1
]}

Li, Huan-Huan ^{[1
]}

He, Jun ^{[1
,2
]}

Feng, Jun-Tao ^{[1
,2
]}

Zhang, Xing ^{[1
,2
]}

Yan, He ^{[1
,2
]}

机构：

[1] Northwest A&F Univ, Res & Dev Ctr Biorat Pesticide, Yangling 712100, Shaanxi, Peoples R China

[2] Engn & Res Ctr Biol Pesticide Shaanxi Prov, Yangling 712100, Shaanxi, Peoples R China

来源：

MEAT SCIENCE | 2019年 / 147卷

关键词：

Portulaca olemcea L; Lipid oxidation; Meat quality; Natural antioxidant; Food preservative; NATURAL ANTIOXIDANTS; INDUCED MICE; PURSLANE; QUALITY; PRODUCTS; POLYSACCHARIDE; PRESERVATION; FOOD; STABILITY; ALKALOIDS;

D O I：

10.1016/j.meatsci.2018.08.022

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

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.

引用

页码：82 / 90

页数：9

共 49 条

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