Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75 °C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2 °C up to 7 and 14 d, respectively, or at -20 °C up to 6 mo. Lipid oxidation (thiobarbituric acid-reactive substances [TBARS]) and sensory attributes of stored patty samples were evaluated, radical scavenging activity of the LE was measured, and the active phenolic compounds were identified. Cooking yield (<85%) was similar among antioxidant treatments, and lipid oxidation was minimal in refrigerated or frozen raw samples. However, TBARS values in refrigerated precooked control patties (0.22 mg/kg) rose to 9.3 to 9.4 mg/kg after 14 d, compared to 3.4 to 4.4 and 4.4 to 6.9 mg/kg in patties treated with 0.1% LE and RE, respectively. In frozen precooked samples, TBARS (0.22 mg/kg) increased to 1.3 mg/kg (P < 0.05) in control patties after 6 mo and had no significant change in patties treated with 0.1% LE or 0.01% butylated hydroxyanisol. Sensory panel evaluation confirmed strong inhibition of rancidity production by LE, corroborating its remarkable antiradical activity due to the presence of multiple phenolics. The results indicate that licorice has great potential as a natural antioxidative additive to extend the shelf-life of precooked pork.
School of Food Science and Technology, Jiangnan Univ., Wuxi, Jiangsu, 214122, China.
Jiang
J
Jiang
Xin
X
Zhang
Alma D
AD
True
Lirong
L
Zhou
Youling L
YL
Xiong
D000293:Adolescent; D000328:Adult; D000368:Aged; D000818:Animals; D003296:Cooking; D005503:Food Additives / Q000737:chemistry; D061353:Food Storage / Q000379:methods; D016166:Free Radical Scavengers / Q000494:pharmacology*; D005615:Freezing; D006035:Glycyrrhiza / Q000737:chemistry*; D006801:Humans; D050356:Lipid Metabolism / Q000187:drug effects*; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D010084:Oxidation-Reduction / Q000187:drug effects; D010636:Phenols / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D055815:Young Adult
D005503:Food Additives; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances
antioxidant; licorice; lipid oxidation; pork patties