Studies On Quality Improvement And Mechanism Of Mulberry Polyphenol On Dried Minced Pork Slices

Meat products are important protein resources for human beings.Dried minced pork slices is well-known for its unique flavor,but lipid and protein oxidation often occur during its processing and storage.Excessive oxidationsusually impact the flavor and nutrition of products,and induce the formation of some harmful substances.Toretard oxidation,synthetic antioxidants are widely used in meat systems,which have been clarified tobe toxic to human health and even cause cancer.With the consumers’ growing awareness of a link between diet and health,there is an upsurge of interest in exploiting alternative for synthetic antioxidants from natural plants.Recently studies have revealed that some plant extracts exhibit antioxidant capacities as well as additional nutritional values.However,not all plant extracts make sense to retard oxidationin meat products,since some bio-active ingredients are easily decomposed,and some pigments may result in poor color sensoryfor meat products.The objective of the present study was to evaluate the effects of mulberry polyphenols(MP)on dried minced pork slices and shed light on its antioxidant machnism against protein.The results showed that MP significantly retarded the increment of TBRAS values and carbonyls formation while decelerated sulfhydryl losses in dried minced pork slices.Dried minced pork slicesmanufactured with MP gained higher a* value(P< 0.05)and lower L*value(P< 0.05)than the control.In additional,it also improved microbiological stability and sensory properties of slices during storage.All these results demonstrated that MP as a natural antioxidant has remarkable potentiality in meat products.The stability of MP is remarkable enhanced when microencapsulated by gum Arabic,and the optimum core/wall ratio was 1/90.Partial replace MP by MPM improved the polyphenolsstability in slice and they showed synergistic inhibitory effect on protein and lipid oxidation.Within 20 days storage,about 50.63% phenolic,37.95% flavonoid and 51.32% anthocyanin were recovered in slices with both MPM and MP,and the slices showed good oxidation and color stability.MPdisplayed protective effects on oxidation stability of sarcoplasmic and myofibrillar proteins in slices,considering carbonyls formation and transformation from SH group to S-S groupwere remarkably retarded by MP.MP-treated slices protein possessed larger average particle size but lower protein aggregation during processing and storage.The strengthened ionic bond and weakened hydrogen,hydrophobic and disulfide bond could be responsible for the improved protein stability of slice with MP.