12
2024
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07
Effect of ergothioneine on the quality of frozen minced pork
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Meat mince products are popular among consumers because of their convenience, fastness, nutrition, and deliciousness. However, minced meat is easily affected by environmental factors such as light, heat, and oxygen during production and storage, resulting in oxidative rancidity, which leads to a decline in meat quality and shortened shelf life.
Although low-temperature frozen storage is a means to ensure its quality, the quality of minced meat will also decline with the extension of storage time. The quality of minced meat can be maintained by adding antioxidants.
Commonly used chemical antioxidants such as butylated hydroxyanisole(BHA), butylated hydroxytoluene(BHT)and tert-butylhydroquinone(TBHQ)have good antioxidant effects, but their safety has always been a concern for consumers. The use of natural antioxidants as additives is the future direction for extending the shelf life of meat.
L-ergothioneine(EGT)is a natural antioxidant mainly found in edible fungi. It has attracted more and more attention due to its strong antioxidant, free radical scavenging, and metal ion chelating functions.
Effect of Flammulina velutipes extract on pH of frozen minced meat
As shown in Figure 1,with the extension of freezing time,the pH of both treatment groups showed an upward trend.There was no significant difference in pH change between the control group and the extract group at 0 weeks of freezing,while the pH change of the extract group was significantly lower than that of the control group at the subsequent 1,4,8,and 12 weeks(P<0.05).
The above results indicate that the ergothioneine in Flammulina velutipes extract may prevent the autolysis of meat by reacting with endogenous oxidases[18],thereby effectively inhibiting the increase in pH,slowing down the decomposition of minced meat protein and the loss of nutrients,and extending the shelf life of minced meat.
Effect of Flammulina velutipes extract on fat oxidation of frozen minced meat
As shown in Figure 2,the TBARS valuesof the extract group at 0,1,4,8,and 12 weeks of storage were significantly(P<0.05)lower than those of the control group by 30.16%,28.17%,29.76%,19.78%,and 25.44%,respectively,indicating that the addition of Flammulina velutipes extract can effectively inhibit the increase in TBARS value.
It can be seen that the addition of Flammulina velutipes extract can effectively inhibit fat oxidation.The results of this study are consistent with those of Ba et al.
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