Work

Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage

Year: 2024

Type: article

Abstract: Meat products are high in nutrients but easily spoiled; adding antioxidants is the most straightforward and efficient approach in the food industry. In this study, different concentrations of 6-gingerol (6-GG) were added to refrigerated (4°C) mutton meatballs to evaluate the effect of 6-GG on their oxidative stability and quality characteristics. The results demonstrated that 6-GG prevented the increase in protein carbonyl content and decreased the loss of protein sulfhydryl content as storage times increased. Moreover, the thiobarbituric acid reactive substances (0.4643 mg MDA/kg) in the 0.0440% 6-GG treatment group did not exceed the pertinent fresh meat standards on day 7. The texture, water-holding capacity, and microstructure of the meatballs were also improved, suggesting that the addition of 6-GG is a feasible strategy to improve the quality of meatballs and meat products. • Inhibition of refrigerated mutton meatballs deterioration by 6-gingerol was evaluated. • Low-field nuclear magnetic resonance and magnetic resonance imaging were considered. • 6-Gingerol effectively inhibited the oxidation of mutton meatballs.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.101865