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Medicines 2018, 5(1), 11; https://doi.org/10.3390/medicines5010011

Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

1
Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark
2
Danish Meat Research Institute, Danish Technological Institute, Gregersensvej 9, DK-2630 Taastrup, Denmark
*
Author to whom correspondence should be addressed.
Received: 11 December 2017 / Revised: 28 December 2017 / Accepted: 16 January 2018 / Published: 22 January 2018
(This article belongs to the Special Issue Medicinal Plants and Foods)
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Abstract

Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25–160 ppm gallic acid equivalents (GAE)), or maté extract (25–160 ppm GAE) and stored (5 °C, 7 days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, lipid oxidation by thiobarbituric acid reactive substances (TBARS), and protein oxidation evaluated by thiol loss and protein radical formation by electron spin resonance (ESR) spectroscopy, and compared to a control without antioxidant. Results: Extract of maté and green tea showed significant and comparable antioxidative effects against formation of TBARS in brine-injected pork chops for all concentrations applied compared to the control. Protein radical formation decreased significantly by addition of 25 ppm maté extract, but increased significantly by addition of 80–160 ppm green tea extract, when monitored as formation of protein radicals. Meanwhile, protein thiol groups disappeared when applying the extracts by reactions assigned to addition reactions of oxidized phenols from the extracts to protein thiols. Conclusion: Maté is accordingly a good source of antioxidants for protection of both lipids and proteins in brine-injected pork chops chill-stored in high-oxygen atmosphere, though the dose must be carefully selected. View Full-Text
Keywords: brine injection; pork; green tea extract; maté extract; lipid oxidation; protein oxidation; modified atmosphere packaging brine injection; pork; green tea extract; maté extract; lipid oxidation; protein oxidation; modified atmosphere packaging
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Jongberg, S.; Tørngren, M.A.; Skibsted, L.H. Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops. Medicines 2018, 5, 11.

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