title: Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.
abstract: Chinese-style sausage is a very popular meat product obtained from a mixture of chopped pork meat, lard, salt, spices, additives (nitrate, nitrite, and antioxidants) and/or starter cultures. The antioxidative effect of apple phenolic on lipid oxidation in Chinese-style sausage compared with that of butylated hydroxy toluene (BHT) and ursolic acid were studied. Lipid oxidation was assessed through determination of thiobarbituric acid-reactive substances (TBARs) and volatile aldehydes. The content and composition of fatty acids in phospholipid were evaluated. At the optimum addition level, apple phenolic (0.5 g·kg(-1) in total fat) was more effective at inhibiting lipid oxidation than BHT (0.15 g·kg(-1) in total fat) and ursolic acid (0.5 g·kg(-1) in total fat) in Chinese-style sausages during 120 days storage. Moreover, apple phenolic exhibited stronger phospholipid protective capacity than ursolic acid and BHT at the end of storage. This study reveals a potential application of apple phenolic to enhance the oxidation stability of meat products during long storage.
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China ; Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada T6G 2P5.
authors.forename: Hai
authors.initials: H
authors.lastname: Yu
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China ; The Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122 China.
authors.forename: Chunjun
authors.initials: C
authors.lastname: Qin
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
authors.forename: Peipei
authors.initials: P
authors.lastname: Zhang
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
authors.forename: Qingfeng
authors.initials: Q
authors.lastname: Ge
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
authors.forename: Mangang
authors.initials: M
authors.lastname: Wu
authors.affiliation: Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Canada T6G 2P5.
authors.forename: Jianping
authors.initials: J
authors.lastname: Wu
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
authors.forename: Miao
authors.initials: M
authors.lastname: Wang
authors.affiliation: Faculty of Food Science & Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, Jiangsu 225127 People's Republic of China.
authors.forename: Zhijun
authors.initials: Z
authors.lastname: Wang
keywords: Antioxidant; Apple phenolic; Lipid; Phospholipid; Volatile aldehyde