Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

Li Huang, Bo Ding, Huan Zhang, Baohua Kong, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

21 Scopus citations


BACKGROUND: Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at −18 °C were investigated. RESULTS: CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings. CONCLUSION: The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage.

Original languageEnglish
Pages (from-to)4739-4747
Number of pages9
JournalJournal of the Science of Food and Agriculture
Issue number10
StatePublished - Aug 15 2019

Bibliographical note

Publisher Copyright:
© 2019 Society of Chemical Industry


  • dumpling filler
  • frozen storage
  • oxidation
  • sensory property
  • spice extract

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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