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2013, Vol. 27, No. 02 37
CHINA MEAT RESEARCH CENTER MEAT RESEARCH
*
( 201306)
5
A Review of Application of Plant Polyphenols in Meat Products
WANG JueWANG Xi-changLIU Yuan*
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
Abstract Plant polyphenols, widely present in vegetables, fruits, legumes, cereals, tea and other plants, are a class of
secondary metabolites with a polyphenol structure. Plant polyphenols can be used as antioxidants or preservatives in
meat products. This article compares the advantages and disadvantages of fi ve methods used to extract plant polyphenols.
Compared with three other methods, microwave-assisted extraction and enzymatic extraction have many advantages such
as lower cost, time saving and less environmental pollution. Moreover, recent applications of plant polyphenols for the
preservation and quality improvement of meat products such as sausage, Chinese bacon and ham are reviewed with the aim
of providing references for developing natural antioxidants and preservatives.
Key words plant polyphenol extraction meat product application
Q514.3 A 1001-8123(2013)02-0037-05
(plant polyphenol) [11]
(tannins)
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