数字农科院2.0

Natural aromatic extract of black tea improved the water retention of pork meat batter

文献类型： 外文期刊

作者： Wen ping Xu;Rui ling Dong;Ao jing Lv;Yu cong Li;Li ting Zeng;Xue ling Gao;Jun Qi;Zhou Lin;Hui min Yan;Chun hui Zhang;Guo yuan Xiong

作者机构：

关键词： Antioxidation;Meat batter;NAEBT;Pre-emulsification;Secondary structure;Water-holding capacity

期刊名称： Food Research International

ISSN： 0963-9969

年卷期： 2024 年 190 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of β-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

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