TY - JOUR
T1 - Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions
AU - Cao, Yungang
AU - Ai, Nasi
AU - True, Alma D.
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/4/15
Y1 - 2018/4/15
N2 - The dose-dependent effects of (−)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)–soybean oil emulsion systems were investigated. The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 °C for 0, 3, or 7 days). The incorporation of EGCG at higher concentrations (>100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP. As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50–200 mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability.
AB - The dose-dependent effects of (−)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)–soybean oil emulsion systems were investigated. The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 °C for 0, 3, or 7 days). The incorporation of EGCG at higher concentrations (>100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP. As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50–200 mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability.
KW - (−)-Epigallocatechin-3-gallate
KW - Fluorescence
KW - Meat emulsions
KW - Myofibrillar protein
KW - Phenolic antioxidants
KW - Rheology
UR - http://www.scopus.com/inward/record.url?scp=85032440993&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85032440993&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.10.111
DO - 10.1016/j.foodchem.2017.10.111
M3 - Article
C2 - 29287393
AN - SCOPUS:85032440993
SN - 0308-8146
VL - 245
SP - 439
EP - 445
JO - Food Chemistry
JF - Food Chemistry
ER -