Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 439-445Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.10.111
Keywords
Meat emulsions; Myofibrillar protein; Phenolic antioxidants; (-)-Epigallocatechin-3-gallate; Rheology; Fluorescence
Funding
- fund of the Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology & Business University (BTBU)
- USDA National Institute of Food and Agriculture (Hatch project) [1005724]
- Natural Science Foundation of Shaanxi University of Science and Technology [2016QNBJ-16]
- Oversea Study Fellowship from the China Scholar ship Council
- NIFA [812255, 1005724] Funding Source: Federal RePORTER
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The dose-dependent effects of (-)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)-soybean oil emulsion systems were investigated. The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 degrees C for 0, 3, or 7 days). The incorporation of EGCG at higher concentrations (> 100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP. As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50-200 mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability.
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