Research Article | OPEN ACCESS
Evaluation of Antioxidant Activity of Egg White Hydrolysates and Their Application on Color Stability of Pork Meat Slices
1Yu Wang, 2Jufang Shen and 1Hajime Hatta
1Department of Food and Nutrition, Kyoto Women's University, Kyoto, 605-8501, Japan
2Department of Research, China Jilin Jinyi Egg Products Co., Ltd., Dongliao Modern Agricultural and Technology Industrial Park, Jilin 136200, China
Advance Journal of Food Science and Technology 2018 5:148-154
Received: April 18, 2018 | Accepted: May 9, 2018 | Published: August 25, 2018
Abstract
In this study, we assessed the antioxidant efficacy of four different size distributions of Egg White (EW) hydrolysates and evaluated their potential as natural antioxidants for meat preservation. Water solubility and Oxygen Radical Absorbance Capacity (ORAC) of EW hydrolysates were measured. Hydrolysis contributed to the increase of ORAC values of EW hydrolysates in comparison with native egg white. Based on this result, we investigated the effects of EW hydrolysates on color stability of pork slices. Pork slices were individually soaked in four EW hydrolysates solutions at 10% (w/w) protein concentration. After storage at 4°C for 24 h, objective measurements of the color of pork slices were performed using a colorimeter, the content of metmyoblobin before and after soak was also determined. Small size EW hydrolysate S showed a good ORAC value (389 μmol TE/g) and an excellent water solubility, inhibited color change (ΔE = 2.8) in treated pork slices, the lowest metmyoglobin proportion was also found in the meat treated by this small size EW hydrolysate S. Moreover, it was demonstrated that EW hydrolysates were generally better than the Control (only with water) in improving color stability during storage time. These results indicate that EW hydrolysates are promising sources of biological antioxidants and can potentially be used as preservatives in meat products.
Keywords:
Antioxidant activity, color stability, egg white hydrolysate, metmyoglobin, pork meat,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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