Inhibitory Effect of Chlorogenic Acid on Lipid and Protein Oxidation in Rabbit Meat during Cold Storage

Ting Bai, Jiamin Zhang, Yin Zhang, Roungdao Klinjapo, Suvaluk Asavasant, Patchanee Yasurin

Abstract

The application of natural phenolic compounds (NPCs) in the meat industry has attracted increasing attention. In this study, the effects of chlorogenic acid (CGA) at different ratios (0.006% (w/w), 0.01% (w/w), and 0.02% (w/w)) on protein and lipid oxidation in rabbit meat during cold storage at –4 °C were investigated. The results showed that the addition of 0.01% (w/w) CGA significantly reduced protein and lipid oxidation during cold storage. Compared with the control group, the thiobarbituric acid-reactive substances (TBARS) values, lipoxygenase (LOX) activity, and carbonyl content of rabbit meat supplemented with CGA during cold storage were lower, while the sulfhydryl level was higher than that of the control group. Furthermore, a* and a*/b* ratios—which could show the degree of protein oxidation and color stability in meat samples—were positively impacted by CGA. Additionally, it was noted that the addition of CGA lowered the pH and prevented microbes from growing. Therefore, the addition of CGA significantly improved the quality of refrigerated rabbit meat, and the appropriate addition amount of 0.01% CGA (100 mg/kg) means that the CGA cost of 1 kg of meat can be as low as 0.8 yuan, providing a theoretical basis for the application of chlorogenic acid in the meat industry.

Keywords

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DOI: 10.14416/j.asep.2025.03.003

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