Effects of coenzyme Q10and sodium succinate on color stability of minced pork during refrigerated storage

The objective of the study was to investigate the effects of coenzyme Q(10)(CoQ(10)) and sodium succinate (SS) on the redness and thiobarbituric acid reactive substances (TBARS) of minced pork under 4 +/- 1 degrees C for 9 days. Different dosages of CoQ(10)and SS were added to the minced pork, respectively. The results showed that CoQ(10)or SS addition could retard the decrease ofa* value effectively. The TBARS value decreased significantly with CoQ(10)(0.002%-0.008%) or SS addition. The optimal levels of CoQ(10)and SS addition were 0.006% and 0.04%, respectively. Compared to adding individually, the combination addition of 0.006% CoQ(10)and 0.04% SS could make thea* value of minced pork more stable during storage, while the TBARS value and metmyoglobin content decreased significantly (p < .05). CoQ(10)and SS can be used to improve the color stability of minced pork during storage by inhibiting lipid oxidation and metmyoglobin formation. Practical applications The discoloration of minced pork during storage affects edible quality and commercial value seriously. The process of color change can be effectively delayed by adding various antioxidants. Due to potential health risks of synthetic antioxidants, the demand for natural antioxidants has been increased. Coenzyme Q(10)is one of the most consumed nutritional supplements, and succinate can improve meat color stability as a Krebs cycle substrate. The combination addition of coenzyme Q(10)and sodium succinate can retard redness decrease, as well as inhibit lipid oxidation of minced pork during refrigerated storage. The practical implication of this study is that coenzyme Q(10)and sodium succinate can be used as promising food additives to improve color stability and extend shelf life of meat or meat products.