This study aimed at investigating the effect of microencapsulated microwave-assisted extracts of pitaya peel on color, texture and oxidative stability of pork patties pressurized at 500 MPa for 10 min and stored at 4 °C during 9 days. Different enhancement levels, namely 0 (NC and PNC), 100 (P1) and 1000 (P10) ppm were investigated. High pressure processing (HPP) accelerated (P ≤ 0.05) color (L* and a* values) and texture changes, as well as lipid and protein oxidation during refrigerated storage. Butyl hydroxytoluene (BHT), P1 and P10 demonstrated a protective effect (P ≤ 0.05) against the alterations promoted by HPP. Moreover, P1 and P10 demonstrated potential for inhibiting (P ≤ 0.05) protein oxidation induced by HPP and thus, minimized (P ≤ 0.05) hardness and chewiness changes in the pork matrix. Further studies should be conducted to investigate the scalability of the application at the industrial scale.

这项研究旨在研究火龙果皮的微囊化微波辅助提取物对猪肉在500 MPa下加压10分钟并在4°C下储存9天的肉饼的颜色，质地和氧化稳定性的影响。研究了不同的增强水平，即0（NC和PNC），100（P1）和1000（P10）ppm。高压处理（HPP）加快（P≤0.05）的颜色（L *和a *值）和质地变化，以及冷藏过程中的脂质和蛋白质氧化。丁基羟基甲苯（BHT），P1和P10对HPP促进的改变表现出保护作用（P≤0.05）。而且，P1和P10具有抑制HPP诱导的（P≤0.05）蛋白质氧化的潜力，因此可最大程度地降低（P≤0.05）猪肉基质的硬度和咀嚼度变化。