Effects of Ginger, Onion, and Garlic Mixtures on the Sensory Quality, Lipid Oxidation, and Fatty Acid Composition of Stewed Pork
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Abstract:
The effects of the addition of a ginger, onion, and garlic (OGG) mixture on the sensory quality, basic physical and chemical characteristics, level of lipid oxidation and fatty acid composition of stewed pork were evaluated. The results suggested that the addition of OGG improves the sensory quality of stewed pork and the water-holding capacity of the meat, which significantly increased with further addition of OGG (P < 0.05). OGG suppressed the formation of peroxides and TBARS in stewed pork, and 15% OGG achieved the most significant effect (P < 0.05). The addition of OGG significantly suppressed the oxidation of fatty acids, especially that of unsaturated fatty acids, in stewed pork. The suppressive effect increased significantly as OGG addition increased. Furthermore, OGG affected the fatty acid content of stewed pork. The mono- and polyunsaturated fatty acid contents significantly increased with the addition of OGG (P < 0.05), as did the ratio of unsaturated fatty acid to saturated fatty acid (P < 0.05), thus improving the nutritional value of pork.
