ArticleFood chemistry: X2024
Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.Comprehensive reviews in food science and food safety · 2026Review
- Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
Meat products are high in nutrients but easily spoiled; adding antioxidants is the most straightforward and efficient approach in the food industry. In this study, different concentrations of 6-gingerol (6-GG) were added to refrigerated (4°C) mutton meatballs to evaluate the effect of 6-GG on their oxidative stability and quality characteristics. The results demonstrated that 6-GG prevented the increase in protein carbonyl content and decreased the loss of protein sulfhydryl content as storage times increased. Moreover, the thiobarbituric acid reactive substances (0.4643 mg MDA/kg) in the 0.0440% 6-GG treatment group did not exceed the pertinent fresh meat standards on day 7. The texture, water-holding capacity, and microstructure of the meatballs were also improved, suggesting that the addition of 6-GG is a feasible strategy to improve the quality of meatballs and meat products.
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