干旱区生态环境知识资源中心(Arid): Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage

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DOI	10.1016/j.foodcont.2019.106870
	Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage
	Jiao, Yang 1,2; Quek, Siew Young 2,3; Gu, Minghui 1; Guo, Yurong 1; Liu, Yongfeng 1
通讯作者	Liu, Yongfeng
来源期刊	FOOD CONTROL
ISSN	0956-7135
EISSN	1873-7129
出版年	2020
卷号	108
英文摘要	For the first time, polyphenols extracted from deserted thinned young kiwifruits were studied as natural antioxidant and assessed for their preservative effects on beef quality during 7 days of refrigerated storage. Young kiwifruit polyphenols (YKP) displayed high phenolic content (0.53 g epicatechin equivalent/g) and strong antioxidant activity (0.54 g epicatechin equivalent/g) with major constituents identified as epicatechin, quercitrin and catechin. Compared to control, epicatechin and potassium sorbate, YKP application was found to be able to inhibit TSARS and TVB-N formation, reduce fatty acid oxidation, alleviate discoloration and stabilize textural properties of beef. At day 7, YKP treated beef exhibited marked PUFA increment of 1.77-fold (0.88-fold in control) without significant alteration of sensory properties, evidenced by the overall sensorial score of 5.6 in YKP group and 5.1 in control. Our results provide theoretical support for the realistic application of YKP as natural replacer for synthetic preservatives in maintaining beef freshness.
英文关键词	Thinned young kiwifruits Natural antioxidant Lipid oxidation Physicochemical properties Sensory characteristics
类型	Article
语种	英语
国家	Peoples R China ; New Zealand
收录类别	SCI-E
WOS记录号	WOS:000494889700033
WOS关键词	FATTY-ACID-COMPOSITION ; LIPID OXIDATION ; MINCED BEEF ; QUALITY ; MEAT ; STABILITY ; EXTRACT ; PATTIES
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
EI主题词	2020-02-01
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/312719
作者单位	1.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Shaanxi, Peoples R China; 2.Univ Auckland, Sch Chem Sci, Auckland 1010, New Zealand; 3.Ctr Res Excellence Food Res, Riddet Inst, Palmerston North 4474, New Zealand
推荐引用方式 GB/T 7714	Jiao, Yang,Quek, Siew Young,Gu, Minghui,et al. Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage[J],2020,108.
APA	Jiao, Yang,Quek, Siew Young,Gu, Minghui,Guo, Yurong,&Liu, Yongfeng.(2020).Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage.FOOD CONTROL,108.
MLA	Jiao, Yang,et al."Polyphenols from thinned young kiwifruit as natural antioxidant: Protective effects on beef oxidation, physicochemical and sensory properties during storage".FOOD CONTROL 108(2020).