Natural aromatic extract of black tea improved the water retention of pork meat batter.
Food Res Int
; 190: 114627, 2024 Aug.
Article
en En
| MEDLINE
| ID: mdl-38945580
ABSTRACT
The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of ß-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Té
/
Agua
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Extractos Vegetales
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Carne de Cerdo
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Productos de la Carne
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Antioxidantes
Límite:
Animals
Idioma:
En
Revista:
Food Res Int
Año:
2024
Tipo del documento:
Article