Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

This experiment was conducted to assess the antioxidant efficacy of black currant (Ribes nigrum L.) extract (BCE) in raw pork patties during chilled storage. The extracting conditions of frozen BCE including ethanol concentrations (0–100%) and extracting times (0.25–12 h) were studied. BCE extracted with 40% ethanol for 2 h had the highest anthocyanin content, the strongest radical scavenging activities as well as the second strongest reducing power. BCE was condensed and added to pork patties at 5, 10 or 20 g/kg. Compared with the control, BCE treatments significantly decreased the thiobarbituric acid-reactive substance values and carbonyls formation and reduced the sulfhydryl loss of pork patties in a dose-dependent manner (P < 0.05), which showed that the BCE significantly inhibited lipid and protein oxidation. The BCE-treated patties showed significantly higher redness (P < 0.05) than the control. The findings demonstrated strong potential for BCE as a natural antioxidant in meat and meat products.