Antioxidant effect of essential oils on RTC pork chops and its evaluation by Raman spectroscopy

作者：Zhang, Huiyun; He, Peng; Li, Xinling; Kang, Huaibin^*

来源：Journal of Food Processing and Preservation, 2018, 42(5): e13605.

DOI：10.1111/jfpp.13605

• CINNAMON ESSENTIAL OIL
• OLEA-EUROPEA L.
• PROTEIN OXIDATION
• REFRIGERATED STORAGE
• LIPID OXIDATION
• ANTIMICROBIAL ACTIVITY
• SENSORY QUALITY
• ENRICHED PORK
• CHICKEN MEAT
• FATTY-ACIDS

The antioxidant effects of clove and cinnamon essential oils (EOs) on retarding lipid and protein oxidation was investigated in ready-to-cook (RTC) pork chops during refrigerated storage at 4 +/- 1 degrees C. The samples were coated with 0.2% (v/w) clove and cinnamon EOs and then stored for 13 days. The treated samples and the control were analysed periodically for lipid and protein oxidation by chemical detection, Raman spectroscopy, and sensory evaluation. Coating the samples with clove and cinnamon EOs efficiently retarded lipid and protein oxidation in all the RTC pork chops during refrigerated storage. It was found that clove essential oil has higher antioxidant activity than cinnamon essential oil in pork chops. Raman spectroscopy analysis revealed a decrease (p<.05) in area of the band at 1,448 cm(-1), accompanied by an increase (p<.05) in storage time. In addition, Raman spectra demonstrated a higher sensitivity for antioxidant evaluation than 2-thiobarbituric reactive substances. Sensory evaluation revealed that coating RTC pork chops with EOs extended the shelf life of refrigerated storage by at least 3 days. These results indicated that both clove and cinnamon EOs are effective in retarding lipid and protein oxidation in RTC pork chops.

• 出版日期2018-5
• 单位河南大学