Research on the egg white hydrolysates as antioxidant in emulsified meat products
The aim of this work was to research the effect of duck egg white hydrolysates (DEWH) addition on the antioxidation of fat in meatballs during 14 days of refrigerated storage (4℃). Results show that the peroxide values (PV) of DEWHP (DEWH lyophilized powder)-added and DEWH-added treatments were lower than control group. It involved the primary oxidation products in the lipid fraction of meatball were inhibited by DEWH. That presented DEWH had the antioxidation of lipid in the meatball. All of tests were no significant difference on TBARS value (1~2.1 mg MDA/kg). The reason of results may be just for 14 days chilled storage that caused the secondary products of lipid oxidation in meatball to non-formation yet. Total plate counts of these products were low (less than 103 cfu/g). There were no significantly difference in texture profile analysis (firmness and toughness) and color among all treatments.
(Y. C. Chen and W. S. Chen)
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