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Research Article | Open Access

Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation

Jun Chen1, Qi Luo1, Yu Zhou1, Tingting Xie1,2, Qianhui Gu2, Jingzhi Pan1,3( ), Conggui Chen1( )
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Three Squirrels Co., Ltd., Wuhu 241000, China
School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China
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Abstract

In this research, the color stability of dried pork meat slices (DPMS) containing 0.2% (m/m) bamboo leaf extract (BLE) and 0.5% (m/m) L-cysteine (Cys) was evaluated in the scope of air-drying temperature variation 55–75 °C. The results showed that the combined addition of BLE and Cys could reduce the range values of each color parameter of DPMS in the scopes (± 5 and ± 10 °C) of drying temperature variation 55–75 °C, such as the range value of lightness (L*) from 2.81 to 1.10, redness (a*) from 2.45 to 1.62, and yellowness (b*) from 5.80 to 1.11 in the scope (65 ± 5) °C, especially the total color difference (ΔE) of less than 2 in 60–70 °C was below the limits discernible to the human eye. The two combined additives could significantly reduce the loss of monascus red pigment, thiobarbituric acid reactive substances (TBARs), carbonyl contents and the loss of sulfhydryl group in DPMS system during drying process (P < 0.05), inhibited the production of Maillard coloring substances (P < 0.05), and stabilized the relative content of myoglobin (deoxymyoglobin (DeoMb), oxymyoglobin (OMb) and methemoglobin (MetMb)) (P < 0.05). These results indicated that the combination of BLE and Cys could effectively improve the color stability of DPMS in the scope of drying temperature 60–70 °C, which displayed a great potential to enhance the color stability of the Chinese traditional meat products in large-scale production.

Keywords

dried minced pork slicescolor stabilitydrying temperature variationbamboo leaf extractL-cysteine

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Food Science of Animal Products
Volume 1 Issue 1,
March 2023
Article number: 9240009
DOI: 10.26599/FSAP.2023.9240009
Cite this article:
Chen J, Luo Q, Zhou Y, et al. Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation. Food Science of Animal Products, 2023, 1(1): 9240009. https://doi.org/10.26599/FSAP.2023.9240009

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Received: 13 March 2023
Revised: 31 March 2023
Accepted: 09 April 2023
Published: 22 May 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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