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Antioxidant Effect of Tea Polyphenols on Pork

Wei Wei

Abstract

In order to understand the antioxidant effect of tea polyphenols on pork,fresh pork was immersed in tea polyphenol solutions at 6 different concentrations and vacuum-packaged before storage at 4℃ and 25 ℃,respectively.The spoilage of tea polyphenols-treated pork was attenuated compared with the blank control group and the increase of acid value and peroxide value indicated a much lower rate.Tea polyphenols revealed the best antioxidant effect at the concentration of 1.0 g/100 mL and could result in an obvious extension of the storage life of pork.

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Key concepts: Polyphenol, Food science, Antioxidant, Chemistry, Food spoilage, Peroxide value, Biochemistry, Biology