Antioxidant and Antimicrobial Effects of Catechin Liposomes on Chinese Dried Pork

In this study, catechin (CT), catechin liposome (CTL), and α-tocopherol (TP) were added to Chinese dried pork to achieve a healthy lipid composition. Their effectiveness in prevention of lipid oxidation was determined by measuring the values of thiobarbituric acid-reactive substances and peroxides. The total viable count in samples was used to identify the antimicrobial activities of CT, CTL, and TP, and the pH values of the samples were determined. Chinese dried pork with antioxidants added at 600 mg/kg was subjected to sensory evaluation. Thiobarbituric acid-reactive substance values, peroxide values, and total viable counts indicated that CTL significantly enhanced the antioxidant and antibacterial effects of CT on Chinese dried pork, especially after storage at room temperature for 25 days. Compared with the two other antioxidants, CTL could better maintain the pH stability of Chinese dried pork at room temperature. Sensory evaluation revealed that the scores of CTL were better than those of CT and TP in terms of preserving the color, flavor, tenderness, and overall acceptability of Chinese dried pork. Use of CTL in Chinese dried pork had good antioxidant and antibacterial effects and maintained color, flavor, and tenderness at a relatively stable level, suggesting that CTL could be used as an antioxidant in Chinese dried pork to enhance oxidative stability and prolong shelf life.