In Vitro Antioxidant Activity of Salidroside and Its Effect on the Oxidative Properties of Minced Pork

To investigate the effects of salidroside on the quality and various oxidation indices of minced pork during storage, the in vitro antioxidant activity of salidroside was evaluated by using ABTS+ radical scavenging rate, and ferric iron ion reducing capacity as evaluation indices. Salidroside concentrations of 0.2, 0.4, 0.6, and 0.8 mmol/L were added to minced pork, with a blank group used as the control. The effects of salidroside on the oxidative properties of minced pork during storage were assessed by determining the antioxidant properties, particle size distribution, rheological properties, pH, water holding capacity, sulfhydryl content, carbonyl content, and TBARS value of the minced pork at different storage times. Results showed that the in vitro antioxidant capacity of salidroside solution increased with concentration. The ABTS+ radical scavenging rate and FRAP value of minced pork in the 0.8 mmol/L salidroside group increased by 67.89% and 46.04%, respectively, compared with those of the blank control group. Salidroside increased the particle size and apparent viscosity of minced pork, inhibited the increase of pH value, decreased the TBARS value and carbonyl content, and increased the water-holding capacity and sulfhydryl content of minced pork during the storage period. The effect was enhanced with the increase of salidroside concentration, and the best effect was found at 0.8 mmol/L salidroside. In conclusion, salidroside has promising application prospects in the development of plant-derived antioxidants, which can positively affect the quality of meat products and prolong their shelf life.