Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586376 | Food Chemistry | 2018 | 7 Pages |
Abstract
The dose-dependent effects of (â)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000â¯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 4â¯Â°C for 0, 3, or 7â¯days). The incorporation of EGCG at higher concentrations (>100â¯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 1000â¯mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50-200â¯mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yungang Cao, Nasi Ai, Alma D. True, Youling L. Xiong,