Effect Of Saccharina Japonica Aresch Phenolic Extracts On The Edible Quality And Oxidative Stability Of Pork Sausage

Solvent extraction was used to extract kelp polyphenols, and the total phenolic content and antioxidant activity(DPPH radical scavenging, ABTS radical scavenging, superoxide radical scavenging, hydroxyl radical scavenging capacity) were detected. Kelp extract polyphenols was added to the meat patties in the case of meat oxidation index changes, then we applied the kelp polyphenol extracts to emulsion-type sausage products, and the quality and oxidative stability of the emulsion sausage were measured.Currently, in order to prevent oxidation of meat products, synthetic antioxidants widely were used to inhibit the occurrence of lipid and protein oxidation, and have achieved good results. However, as the country gradually strictly management of additives, GB2760-2015 has been reduced synthetic antioxidants kind in food products. Therefore, the development and research of natural antioxidants to replace synthetic antioxidants is of great significance. Kelp is rich in a variety of biologically active substances, such as seaweed polysaccharides, terpenes and brown algae polyphenols, which is a rich source of natural antioxidants. We prepared polyphenol extracts of kelp with strong antioxidant activity and high polyphenol content, and extracted kelp polyphenol as natural antioxidants was added to the meat patties and emulsion sausage products. Research results are as follows:1. Kelp phenolic extracted conditions was optimized by orthogonal experiments using. The optimum extraction conditions are as follows: 40% ethanol extract with the p H 4, and solid-liquid ratio was 1:10.2. Antioxidant activity of kelp phenolic extracts was evaluated. The kelp polyphenols were diluted to a concentration of 0.5mg /ml(gallic acid), and measured antioxidant capacity(DPPH radical scavenging, ABTS radical scavenging, superoxide radical scavenging, hydroxyl radical scavenging capacity). It also was compared DPPH and ABTS radical scavenging ability with 0.01 mg / L ascorbic acid, 0.05 mg / m L BHA, which found that kelp phenolic extracted was significantly higher than that of BHA and ascorbic acid(P<0.05), but hydroxyl radical scavenging rate was significantly lower than BHA and ascorbic acid(P <0.05).3. Kelp phenolic extracted stability under different heating, light, p H conditions was studied.(1) The polyphenol content of 82mg/m L of kelp phenolic extracts in 60 ℃, 80 ℃ and boiling water bath for 5 hours to measure the changes of polyphenol content and antioxidant activity per hour, and the results showed that heating leads kelp polyphenols content of the extract reduced, and with the rise of the heating time and the heating temperature, kelp extract polyphenols total phenolic content, DPPH radical scavenging, ABTS radical scavenging capacity decreased.(2) The polyphenol content of 82 mg / m L of kelp polyphenol extracts were placed in indoor natural light, dark and outdoor natural light at 25 days, and polyphenol content and antioxidant activity were measured, which the results showed that the extract illumination lead polyphenol content decreased, resulting in degradation of the order of polyphenols: outdoor natural light> indoor natural light> dark. And the longer the time, the DPPH radical scavenging, ABTS radical scavenging capacity reduced more.4. The dosage 5g/kg, 10g/kg, 20g/kg kelp phenolic extracts were added to the minced pork, and were packed and storage in 4 ℃. We measured color, p H value, TBARS, carbonyl content and sulfhydryl content of samples everyday during nine days’ storage. The results showed that kelp phenolic extracts can reduce TBARS value of minced pork and inhibit of the lipid oxidation occur. It also showed the inhibition content of carbonyl increasing and decreasing the sulfhydryl group, which inhibits protein oxidation.5. The dosage 5g/kg, 10 g/kg, 15 g/kg of kelp phenolic extracts were intestine to emulsion sausage product, and were storaged in 4 ℃ for four weeks. We measured color, p H, texture, sensory indicators, TBARS, carbonyl content and sulfhydryl content of samples each week during the storage. The results showed that the kelp phenolic extracts have no adverse effects on the emulsion sausage’s quality(color, texture, sensory indicators, smell taste), and acceptability is high, kelp phenolic extracts can inhibit TBARS increases and protein oxidation.