Antioxidant And Color-protecting Effect Of Theaflavins And Lipid-soluble Tea Polyphenols On Processed Meat Products

At present, the processed meat products develop faster than other meat products, and take an gradually increased meat market share in China. However, a variety of additives are used in processed meat products as antioxidant and preservative to extend the shelf life. According to the GB2760, most of the additives that are usually used in the processed meat products are synthetic compounds, and are not safety enough to human. Tea polyphenols and theaflavins from tea have strong antioxidant and color -protecting activities, and has been widely used in foods since their natural and health function. This study aimed to explore the antioxidant and protecting- color effect of theaflavins and lipid-soluble tea polyphenols on processed meat products including beef sticks and sausage.Based on the analysis of the physicochemical indexes (acid value, peroxide value, and chromatic aberration L, a and b) and sensory indexes (tissue, color, odor and taste), the optimum combination of theaflavins and lipid-soluble tea polyphenols was determined by fuzzy synthetic evaluation. A mixture of 0.30% lipid-soluble tea polyphenols and 0.15% theaflavins exhibited the strongest antioxidant and protecting-color effect on beef sticks. The shelf life (40℃,50% relative humidity) of beef sticks produced under the optimum formula was 50 days, which was extended for 20days compared with that of the control group (30days). Based on Arrhenius experience formula, the shelf life (20℃,50% relative humidity) of beef sticks produced under the optimum formula was 200 days, which was extended for 80days compared with that of the control group (120days).In addition, theaflavins was added in sausage as antioxidant and protecting-color agent, and the similar evaluation method was used as above mentioned. The optimum concentration of theaflavins was determined to be 0.15%. At 40℃and 50% relative humidity, the acid value of controls was 0.54g/100g at the 40th day, and that of sausage treated by 0.15% theaflavins was 0.46g/100g (< 0.5g/100g) at the 50th day. The shelf life (40℃,50% relative humidity) of sausage produced under the optimum concentration was 44 days, which was extended for 8 days compared with that of the control group (36 days). Based on Arrhenius experience formula, the shelf life (20℃, 50% relative humidity) of sausage produced under the optimum formula was 176 days, which was extended for 32 days compared with that of the control group.In summary, a mixture of 0.30% lipid-soluble tea polyphenols and 0.15% theaflavins exhibited potential preserving activities for beef sticks, and 0.15% theaflavins could be used as antioxidant and protecting-color agent in sausage.