ZHANG Ying, ZHANG Yuqing, YANG Mingduo, et al. Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly[J]. Science and Technology of Food Industry, 2023, 44(10): 336−342. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070172.
Citation: ZHANG Ying, ZHANG Yuqing, YANG Mingduo, et al. Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly[J]. Science and Technology of Food Industry, 2023, 44(10): 336−342. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070172.

Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly

More Information
  • Received Date: July 17, 2022
  • Available Online: March 16, 2023
  • In order to explore the effects of different amounts of mogroside (0%, 0.1%, 0.3%, 0.5%) on the quality and the storage stability of stewed pork belly. By measuring the sensory, texture, color of the stewed pork belly, as well as the pH value, TBARS value, total number of bacterial colonies and other indicators during storage, the analysis showed: When 0.3% mogroside was added, the stewed pork belly had the best taste, bright color, aroma and sweetness of Siraitia grosvenorii, and obvious effect of inhibiting fat oxidation (P<0.05). Compared with the blank group, when the stewed pork belly was stored for 12 days, the TBARS value of the samples added with 0.5% mogroside decreased by 47.10%, the total number of colonies decreased by 19.57%, the pH was relatively stable, and the L* value and a* value of the fat layer decreased slightly, and the b* value did not change significantly. Correlation analysis showed that there was a significant (P<0.05) correlation between the TBARS value of pork belly stewed with mogroside and the index changes during storage, indicating that an appropriate amount of mogrosides could effectively improve the quality of stewed meat, improve meat elasticity, cohesion, etc. It could also inhibit fat oxidation and microbial growth, appropriately delay the storage period, and play the role of color protection, anti-oxidation, and antibacterial. It could be seen that mogroside as a natural non-sugar sweetener could improve the quality of meat products, and also had certain application prospects in the direction of natural antioxidants.
  • [1]
    TRAORE S, AUBRY L, GATELLIER P, et al. Effect of heat treatment on protein oxidation in pig meat[J]. Meat Science,2012,91(1):14−21. doi: 10.1016/j.meatsci.2011.11.037
    [2]
    LI H, TANG X, WU C, et al. Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: Potentially risky and volatile products[J]. Food Science and Human Wellness,2021,10(2):221−230. doi: 10.1016/j.fshw.2021.02.012
    [3]
    AKSU M I, TURAN E. Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products[J]. Packaging Technology and Science,2022,35(4):339−349. doi: 10.1002/pts.2631
    [4]
    类红梅, 罗欣, 毛衍伟, 等. 天然抗氧化剂的功能及其在肉与肉制品中的应用研究进展[J]. 食品科学,2020,41(21):267−277. [LEI Hongmei, LUO Xin, MAO Yanwei, et al. A review of the functions and application of natural antioxidants in meat and meat products[J]. Food Science,2020,41(21):267−277. doi: 10.7506/spkx1002-6630-20191025-286
    [5]
    刘李春, 蒋玉洁, 申明月, 等. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学,2021,42(15):50−57. [LIU Lichun, JIANG Yujie, SHEN Mingyue, et al. Inhibitory effect of natural antioxidants on the formation of thermal processing hazards in red braised pork[J]. Food Science,2021,42(15):50−57. doi: 10.7506/spkx1002-6630-20200704-045
    [6]
    LEE H J, YOON D, LEE N, et al. Effect of aged and fermented garlic extracts as natural antioxidants on lipid oxidation in pork patties[J]. Food Science of Animal Resources,2019,39(4):610. doi: 10.5851/kosfa.2019.e51
    [7]
    LIU H S, WANG C C, QI X Y, et al. Antiglycation and antioxidant activities of mogroside extract from Siraitia grosvenorii (Swingle) fruits[J]. Journal of Food Science and Technology,2018,55(5):1880−1888. doi: 10.1007/s13197-018-3105-2
    [8]
    SURI S, KATHURIA D, MISHRA A, et al. Phytochemical composition and pharmacological impact of natural non-calorie sweetener-monk fruit (Siraitia grosvenorii): A review[J]. Nutrition & Food Science,2020,51(6):897−910.
    [9]
    BAN Q F, LIU Z H, YU C W, et al. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener[J]. Journal of Dairy Science,2020,103(11):10006−10014. doi: 10.3168/jds.2020-18703
    [10]
    王瑞花, 姜万舟, 汪倩, 等. 葱姜蒜混合物对炖煮猪肉感官品质、脂肪氧化及脂肪酸组成的影响[J]. 现代食品科技,2015,31(9):238−243, 262. [WANG Ruihua, JIANG Wanzhou, WANG Qian, et al. Effects of ginger, onion, and garlic mixtures on the sensory quality, lipid oxidation, and fatty acid composition of stewed pork[J]. Modern Food Science and Technology,2015,31(9):238−243, 262. doi: 10.13982/j.mfst.1673-9078.2015.9.039
    [11]
    赵越. 红烧肉在加工和储藏过程中的品质变化研究[D]. 无锡: 江南大学, 2017: 9.

    ZHAO Yue. Study on quality change of stewed pork during processing and storage [D]. Wuxi: Jiangnan University, 2017: 9.
    [12]
    闫家玮, 姜晓坤. 罗汉果甜苷提取工艺优化及天然利咽喉保健糖果的开发[J]. 东北农业科学,2019,44(5):116−122. [YAN Jiawei, JIANG Xiaokun. Optimization of extraction technology of mogroside and development of natural throat healthy candy[J]. Journal of Northeast Agricultural Sciences,2019,44(5):116−122.
    [13]
    JIA N, WANG L, SHAO J, et al. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification[J]. Meat Science,2017,127:45−50. doi: 10.1016/j.meatsci.2017.01.004
    [14]
    TORNBERG E V A. Effects of heat on meat proteins-Implications on structure and quality of meat products[J]. Meat Science,2005,70(3):493−508. doi: 10.1016/j.meatsci.2004.11.021
    [15]
    CHEN C, YU Q L, HAN L, et al. Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine longissimus muscle[J]. Animal Science Journal,2018,89(5):810−816. doi: 10.1111/asj.12993
    [16]
    ZHAO S M, LI N N, LI Z, et al. Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination[J]. Taylor & Francis,2019,22(1):1047−1063.
    [17]
    戚向阳, 陈维军, 张俐勤, 等. 罗汉果皂甙清除自由基及抗脂质过氧化作用的研究[J]. 中国农业科学,2006(2):382−388. [QI Xiangyang, CHEN Weijun, ZHANG Liqin, et al. Study on the inhibitory effects of natural sweetner mogrosides on radical and lipid peroxidation[J]. Scientia Agricultura Sinica,2006(2):382−388. doi: 10.3321/j.issn:0578-1752.2006.02.024
    [18]
    KHOR Y P, WAN S Y, TAN C P, et al. Potential of using basa catfish oil as a promising alternative deep-frying medium: A thermo-oxidative stability study[J]. Food Research International,2021,141:109897. doi: 10.1016/j.foodres.2020.109897
    [19]
    CHENG J R, LIU X M, ZHANG Y S, et al. Protective effects of momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices[J]. Meat Science,2017,133:26−35. doi: 10.1016/j.meatsci.2017.04.238
    [20]
    FAN X J, LIU S Z, LI H H, et al. Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage[J]. Meat Science,2019,147:82−90. doi: 10.1016/j.meatsci.2018.08.022
    [21]
    湛志华, 薛茗月, 周子燕, 等. 罗汉果黄色素的提取及理化性质研究[J]. 生物化工,2018,4(2):38−41. [ZHAN Zhihua, XUE Mingyue, ZHOU Ziyan, et al. Extraction and physicochemical properties study on yellow pigment of fructus momordicae[J]. Biological Chemical Engineering,2018,4(2):38−41. doi: 10.3969/j.issn.2096-0387.2018.02.010
    [22]
    WANG L, YANG Z, LU F, et al. Cucurbitane glycosides derived from mogroside IIE: Structure-taste relationships, antioxidant activity, and acute toxicity[J]. Molecules,2014,19(8):12676−12689. doi: 10.3390/molecules190812676
    [23]
    PARK C H, PARK H S, YOON K, et al. Changes in the quality of pork loin after short-term (ten-day) storage in a supercooling refrigerator[J]. Journal of Animal Science and Technology,2021,63(4):884. doi: 10.5187/jast.2021.e67
    [24]
    WU J, GUAN R, CAO G, et al. Antioxidant and antimicrobial effects of catechin liposomes on chinese dried pork[J]. Journal of Food Protection,2018,81(5):827−834. doi: 10.4315/0362-028X.JFP-17-452
    [25]
    GONG X, CHEN N, REN K, et al. The fruits of Siraitia grosvenorii: A review of a Chinese food-medicine[J]. Frontiers in Pharmacology, 2019: 1400.
  • Related Articles

    [1]LÜ Lei, YANG Xiaoping, WANG Ali, ZHONG Xianfeng, HUANG Guidong, ZHAO Jiale. Screening of Lactic Acid Bacteria with Antibacterial Activity in Soy Sauce Residue and Its Antibacterial Properties[J]. Science and Technology of Food Industry, 2022, 43(18): 137-144. DOI: 10.13386/j.issn1002-0306.2021120290
    [2]ZHU Wenqing, LI Lingyu, ZHANG Li, ZUO Zhaohe, ZHENG Zhenjia, MA Yue. Network Pharmacology Study on the Antibacterial Activity of Caffeoylquinic Acids[J]. Science and Technology of Food Industry, 2021, 42(13): 11-20. DOI: 10.13386/j.issn1002-0306.2021030017
    [3]LIU Xue, WANG Jing-nan, CHEN Wen-xue, CHEN Rong-hao, ZHANG Guan-fei. Antibacterial activity and mechanism of limonene against Pseudomonas aeruginosa[J]. Science and Technology of Food Industry, 2018, 39(7): 1-5. DOI: 10.13386/j.issn1002-0306.2018.07.001
    [4]YANG Yuan-yuan, SHI Juan, XU Tian-xin. Extraction and antibacterial activity of alkaloidsfrom the Corydalis taliensis Fr.[J]. Science and Technology of Food Industry, 2017, (02): 277-281. DOI: 10.13386/j.issn1002-0306.2017.02.045
    [5]ZHANG Cuan, CHEN Zhi-hong, HE Xiao-wei, YU Shi-jun, BAI Yu. Antioxidative and antibacterial activities of Euryale ferox Salisb. shell extracts and its compositions analysis[J]. Science and Technology of Food Industry, 2015, (22): 151-155. DOI: 10.13386/j.issn1002-0306.2015.22.023
    [6]ZHANG Qiang, HU Wei-gang, JIN Xin-wen. Study on antibacterial activity and stability of chitosan and dandelion extract[J]. Science and Technology of Food Industry, 2015, (20): 150-154. DOI: 10.13386/j.issn1002-0306.2015.20.023
    [7]ZHOU Ting, PU Biao, JIANG Huan-xiao, LIU Chun-yan. Study on antibacterial activity and stability of Zanthoxylum armatum DC Prodr.oil[J]. Science and Technology of Food Industry, 2015, (11): 106-109. DOI: 10.13386/j.issn1002-0306.2015.11.013
    [8]ZHENG Cui-ping, QUAN Mei-ping, KANG Li-na, MA Ting-ting, ZHAO Pei, TIAN Cheng-rui. Study on the antibacterial activity and its mechanism of acetone extract from Rubia Cordifolia[J]. Science and Technology of Food Industry, 2015, (09): 116-119. DOI: 10.13386/j.issn1002-0306.2015.09.016
    [9]LI Yan-jun, WANG Yong, GAO Yan-juan, MA Xiao-yan, ZHANG Ying-ying. Antibacterial activity and composition analysis of mallotus oblongifolius extraction[J]. Science and Technology of Food Industry, 2014, (10): 202-204. DOI: 10.13386/j.issn1002-0306.2014.10.037
    [10]CHEN Liang-li, SU Xiang-ping, DENG Zhang-shuang, LIU Shi-ping, ZOU Kun. Study on antioxidant and antibacterial activities of the metabolites from Daphniphyllum endophytic fungus JR0203[J]. Science and Technology of Food Industry, 2014, (03): 101-104. DOI: 10.13386/j.issn1002-0306.2014.03.047
  • Cited by

    Periodical cited type(8)

    1. 陆英,罗静玲,王欣,祝加玉. 黑老虎叶提取物纯化及其在化妆品原料中的应用研究. 中国野生植物资源. 2024(10): 42-48+85 .
    2. 彭苏,崔艺燕,尹福泉,马现永. 中草药废弃物的营养价值、活性物质与生物学功能及在猪生产上的应用研究进展. 中国畜牧杂志. 2023(03): 33-39 .
    3. 高渐飞,周玮,杨艳. 基于广泛靶向代谢组学分析黑老虎不同部位成分差异. 热带亚热带植物学报. 2023(03): 424-432 .
    4. 朱俊秀,杨昌宏,徐艳明,李爽,曹春芽,吴卫华,张宁,刘建新,孙慧峰. 侗药黑老虎的研究进展. 中医药导报. 2022(01): 77-82+109 .
    5. 王丽军,廖苏奇,龙海荣,夏祥华,陈乾平,梁洁,韦树根. 黑老虎果的果皮和果肉营养成分分析及评价. 食品与发酵工业. 2021(10): 124-131 .
    6. 左毅成,王森,邵凤侠,何铁定,谭玉珊,杨昌宏. 不同品系黑老虎各器官精油挥发性成分的GC-MS分析. 经济林研究. 2021(03): 175-185 .
    7. 李亚军,姚丹丹,刘霜. 黑老虎不同部位化学成分及作用研究进展. 科技创新与生产力. 2021(11): 79-82 .
    8. 王丽军,廖苏奇,梁洁,龙海荣,夏祥华,陈乾平,韦树根. 黑老虎种子的营养成分分析及评价. 中国油脂. 2021(12): 112-117 .

    Other cited types(4)

Catalog

    Article Metrics

    Article views (190) PDF downloads (24) Cited by(12)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return