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

ZHANG Ying; ZHANG Yuqing; YANG Mingduo; HE Zhigui; CUI Yingying; WANG Jinghan; LI Xin

doi:10.13386/j.issn1002-0306.2022070172

Volume 44 Issue 10

May 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(10): 336-342. > DOI: 10.13386/j.issn1002-0306.2022070172

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:

PDF (1431 KB)

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

ZHANG Ying^{1, 2, 3,},
ZHANG Yuqing^{1, 3},
YANG Mingduo^{1, 2, 3},
HE Zhigui^1, ,,
CUI Yingying^{1, 3},
WANG Jinghan¹,
LI Xin²

1.
College of Leisure and Health, Guilin Tourism University, Guilin 541006, China
2.
College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150076, China
3.
Post-doctoral Research Base, Center for Chinese Fast Food and Development, Harbin University of Commerce, Harbin 150076, China

More Information

Received Date: July 17, 2022
Available Online: March 16, 2023

Graphical Abstract

Abstract

Abstract

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.
- mogroside,
- pork belly,
- natural sweetener,
- antioxidant capacity,
- antibacterial activity

FullText(HTML)

References (25)

References

[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.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	张派伟，张振迎，武雨萌，常莉. 热泵干燥技术的应用现状及展望. 化学工程. 2024(06): 40-46 .
2.	戴璐遥，常薇，董世蓉，赵静，赵旭珠，张鹭艳，邹强. 不同干燥方式对工厂速成腊肉品质的影响. 食品工业科技. 2023(09): 81-87 . 本站查看
3.	邓祎，陈方雪，杜柳，乔宇，吴文锦，李冬生，刘继平. 不同风干工艺处理的武昌鱼鱼肉品质和风味的变化. 现代食品科技. 2023(04): 263-270 .
4.	柳诚刚，黄卉卉，刘涛. 南湾鱼片热泵干燥工艺探究. 肉类工业. 2022(06): 32-36 .