出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The antioxidant effects of tea catechins (TC) on the shelf life of raw minced duck meat were investigated by measuring the levels of lipid peroxidation, globulin precipitation, and TC residues during refrigeration (4 °C). TC was added to the raw minced duck meat at 0 (T0), 300 (T300), 500 (T500), 800 (T800), or 1000 (T1000) mg/kg. Treated samples were stored in a refrigerated (4 °C) display cabinet under aerobic conditions for 10 d. The levels of lipid peroxidation (thiobarbituric acid reactive substances), globulin precipitation, and TC residues were measured every 2 d. TC-treated duck meat displayed significantly lower (P < 0.05) lipid peroxidation compared with the control under refrigerated aerobic conditions, indicating that the TCs have antioxidant activity. As the TC concentration increased, globulin precipitation decreased under aerobic conditions. At the same time, the level of TC residues first increased and then decreased. These results showed that addition of TC improved the lipid stability, decreased globulin precipitation, and decreased the level of TC residues in minced duck meat. Therefore, TCs are a promising additive for inhibiting the oxidation of duck meat, and could be used to maintain food product quality.
其他摘要：Abstract The antioxidant effects of tea catechins (TC) on the shelf life of raw minced duck meat were investigated by measuring the levels of lipid peroxidation, globulin precipitation, and TC residues during refrigeration (4 °C). TC was added to the raw minced duck meat at 0 (T0), 300 (T300), 500 (T500), 800 (T800), or 1000 (T1000) mg/kg. Treated samples were stored in a refrigerated (4 °C) display cabinet under aerobic conditions for 10 d. The levels of lipid peroxidation (thiobarbituric acid reactive substances), globulin precipitation, and TC residues were measured every 2 d. TC-treated duck meat displayed significantly lower (P < 0.05) lipid peroxidation compared with the control under refrigerated aerobic conditions, indicating that the TCs have antioxidant activity. As the TC concentration increased, globulin precipitation decreased under aerobic conditions. At the same time, the level of TC residues first increased and then decreased. These results showed that addition of TC improved the lipid stability, decreased globulin precipitation, and decreased the level of TC residues in minced duck meat. Therefore, TCs are a promising additive for inhibiting the oxidation of duck meat, and could be used to maintain food product quality.
