Antioxidant effects of tea catechins on the shelf life of raw minced duck meat

Lili Tian,Jian’An Huang

doi:10.1590/fst.25217

Abstract

Abstract The antioxidant effects of tea catechins (TC) on the shelf life of raw minced duck meat were investigated by measuring the levels of lipid peroxidation, globulin precipitation, and TC residues during refrigeration (4 °C). TC was added to the raw minced duck meat at 0 (T0), 300 (T300), 500 (T500), 800 (T800), or 1000 (T1000) mg/kg. Treated samples were stored in a refrigerated (4 °C) display cabinet under aerobic conditions for 10 d. The levels of lipid peroxidation (thiobarbituric acid reactive substances), globulin precipitation, and TC residues were measured every 2 d. TC-treated duck meat displayed significantly lower (P < 0.05) lipid peroxidation compared with the control under refrigerated aerobic conditions, indicating that the TCs have antioxidant activity. As the TC concentration increased, globulin precipitation decreased under aerobic conditions. At the same time, the level of TC residues first increased and then decreased. These results showed that addition of TC improved the lipid stability, decreased globulin precipitation, and decreased the level of TC residues in minced duck meat. Therefore, TCs are a promising additive for inhibiting the oxidation of duck meat, and could be used to maintain food product quality.

Highlights

Duck meat is enjoyed by people throughout the world because of its distinct taste, and is especially popular in Asia
The effect decreased after 7 days. These results indicated that the addition of tea catechins (TC) to the duck breast meat could significantly inhibit lipid peroxidation of the meat
This is consistent with a previous report (Korczak et al, 2007) of TC from green tea largely inhibiting lipid peroxidation in frozen minced pork

Summary

Introduction

Duck meat is enjoyed by people throughout the world because of its distinct taste, and is especially popular in Asia. Tea, which is rich in catechins, is a good source of antioxidants. Tea catechins (TCs) have good antioxidant activity and are nontoxic in multiple food models (Bao et al, 2009). Many studies have investigated the use of green tea extract as an additive in various foods, including oil, pork sausages, pig liver pâté, and oysters (Siripatrawan & Noipha, 2012; Pateiro et al, 2014). Only a few studies, such as that by Tang et al (2001), have investigated the effect of TCs on the shelf life of duck meat using oxidation profiling. No studies have evaluated the effect of TC residues on the shelf life of fresh meat under refrigerated aerobic conditions

Objectives

Methods

Results