Antioxidant Activity of Seabuckthorn (Hippophae rhamnoides) Leaves Extracts on Pork Patties during Refrigerated Storage

Abstract:

This experiment was conducted to assess the antioxidant efficacy of Seabuckthorn (Hippophae rhamnoides) leaves extracts (SLE) in raw pork patties during chilled storage at 4 °C for 0-7 days. The pork patties were analyzed periodically for chemical characteristics, such as pH value, colour, thiobarbituric acid-reactive substances value (TBARS), peroxide value (POV) and protein carbonyls content. Compared with the control, SLE treatments significantly decreased the TBARs and POV values and carbonyls formation of pork patties in a dose-dependent manner (P < 0.05), which showed that the SLE significantly inhibited lipid and protein oxidation. The results of this study suggested that the antioxidant activities of seabuckthorn leaves extracts could have great effect on improving the quality characterizes of pork patties and prolong its shelf life.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1500-1507
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1500
• Online since: September 2013
• Authors: Zhong Jin, Qian Liu, Bao Hua Kong, Jing Li, Qian Chen
• Keywords: Antioxidant Activity, Lipid Oxidation, Pork Patties, Protein Oxidation, Seabuckthorn Leaves Extracts

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