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Medicines 2018, 5(1), 7; https://doi.org/10.3390/medicines5010007

Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere

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: 10 January 2018 / Published: 15 January 2018
(This article belongs to the Special Issue Medicinal Plants and Foods)
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Abstract

Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork chops sold for retail, but may affect protein oxidation, while plant extracts are potential substitutes. Methods: Brine-injected pork chops (weight-gain ~12%, NaCl ~0.9%) prepared with ascorbate (225 ppm), green tea extract (25 ppm gallic acid equivalents (GAE)), or maté extract (25 ppm GAE) stored (5 °C, seven days) in high-oxygen atmosphere packaging (MAP: 80% O2 and 20% CO2) were analyzed for color changes, sensory quality, and protein oxidation compared to a control without antioxidant. Results: No significant differences were observed for green tea and maté extracts as compared to ascorbate when evaluated based on lipid oxidation derived off-flavors, except for stale flavor, which maté significantly reduced. All treatments increased the level of the protein oxidation product, α-aminoadipic semialdehyde as compared to the control, and ascorbate was further found to increase thiol loss and protein cross-linking, with a concomitant decrease in the sensory perceived tenderness. Conclusions: Green tea and maté were found to equally protect against lipid oxidation derived off-flavors, and maté showed less prooxidative activity towards proteins as compared to ascorbate, resulting in more tender meat. Maté is a valuable substitute for ascorbate in brine-injected pork chops. View Full-Text
Keywords: brine-injected pork; green tea extract; maté extract; ascorbate; protein oxidation; sensory quality; high-oxygen modified atmosphere packaging brine-injected pork; green tea extract; maté extract; ascorbate; protein oxidation; sensory quality; high-oxygen modified atmosphere packaging
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Jongberg, S.; Tørngren, M.A.; Skibsted, L.H. Protein Oxidation and Sensory Quality of Brine-Injected Pork Loins Added Ascorbate or Extracts of Green Tea or Maté during Chill-Storage in High-Oxygen Modified Atmosphere. Medicines 2018, 5, 7.

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