ArticleFood chemistry: X2025
Study on the effect of tetrabutyryl vitamin C ester on the freshness preservation of pork stored at a low temperature.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Preparation of PLA/PBAT/Anthocyanins@ZIF-8 Composite Films via Casting Method and Their Antibacterial Activity and Application for Pork Preservation.Molecules (Basel, Switzerland) · 2026Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated tetrabutyryl vitamin C ester (TVCE), a fat-soluble antioxidant, for preserving pork freshness (4 °C for 10 days). The total colony count, color difference, shearing force, juice loss rate, cooking loss rate, pH, thiobarbituric acid, volatile basic nitrogen, and texture of the pork were analyzed. The results showed that deterioration became significant after day 4. However, 1 % TVCE treatment significantly slowed this process, extending the shelf life of pork to 6-8 days. Key results on day 6 demonstrated TVCE's effectiveness: the treated group had a lower total colony count (5.72 ± 0.22 lgCFU/g vs. control 6.50 ± 0.15 lgCFU/g) and thiobarbituric acid value (0.62 ± 0.01 mg Malondialdehyde/kg vs. control 1.13 ± 0.06 mg Malondialdehyde/kg), indicating reduced microbial growth and lipid oxidation. TVCE inhibited surface microorganism growth, slowed protein/fat oxidation, and reduced water loss, maintaining pork quality. This offers a novel pork preservation strategy and expands TVCE application potential.
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Registered trials
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