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Effects of coenzyme Q 10 and sodium succinate on color stability of minced pork during refrigerated storage
Author(s) -
Tang Honggang,
Zhao Min,
Lu Wenjing,
Yang Huijuan,
Xiao Chaogeng,
Chen Lihong
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14869
Subject(s) - tbars , metmyoglobin , chemistry , coenzyme q10 , food science , lipid oxidation , thiobarbituric acid , allicin , cold storage , sodium , biochemistry , lipid peroxidation , antioxidant , organic chemistry , biology , myoglobin , horticulture
The objective of the study was to investigate the effects of coenzyme Q 10 (CoQ 10 ) and sodium succinate (SS) on the redness and thiobarbituric acid reactive substances (TBARS) of minced pork under 4 ± 1°C for 9 days. Different dosages of CoQ 10 and SS were added to the minced pork, respectively. The results showed that CoQ 10 or SS addition could retard the decrease of a * value effectively. The TBARS value decreased significantly with CoQ 10 (0.002%–0.008%) or SS addition. The optimal levels of CoQ 10 and SS addition were 0.006% and 0.04%, respectively. Compared to adding individually, the combination addition of 0.006% CoQ 10 and 0.04% SS could make the a * value of minced pork more stable during storage, while the TBARS value and metmyoglobin content decreased significantly ( p < .05). CoQ 10 and SS can be used to improve the color stability of minced pork during storage by inhibiting lipid oxidation and metmyoglobin formation. Practical applications The discoloration of minced pork during storage affects edible quality and commercial value seriously. The process of color change can be effectively delayed by adding various antioxidants. Due to potential health risks of synthetic antioxidants, the demand for natural antioxidants has been increased. Coenzyme Q 10 is one of the most consumed nutritional supplements, and succinate can improve meat color stability as a Krebs cycle substrate. The combination addition of coenzyme Q 10 and sodium succinate can retard redness decrease, as well as inhibit lipid oxidation of minced pork during refrigerated storage. The practical implication of this study is that coenzyme Q 10 and sodium succinate can be used as promising food additives to improve color stability and extend shelf life of meat or meat products.