To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants. The aim of this work was to investigate the antioxidant activity of vine tea (Ampelopsis grossedentata) extract (VTE) and evaluate the effects of VTE on the quality characteristics and lipid and protein oxidation of cooked mixed pork patties during refrigerated storage. VTE had a significant DPPH radical scavenging activity, and its IC₅₀ was 15.35 µg/ml. VTE‐treated mixed pork patties had a better texture than that of the control group (p < 0.05). VTE could significantly inhibit an increase in the TBARS value and the formation of carbonyl compounds (p < 0.05), and the inhibition was stronger than that of the butylated hydroxytoluene (BHT) group (p < 0.05), while the amount of sulfhydryl groups significantly decreased (p < 0.05). The color of VTE itself made the mixed pork patties darker (p < 0.05), but this did not affect the sensory scores and overall acceptability of the VTE‐treated patties, indicating the VTE can be incorporated into mixed pork patties. The scanning electron microscopy (SEM) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf life of meat products.

This study aims to reveal the role of nitric oxide (NO) in substituting nitrite with lactic acid bacteria. Three lactic acid bacterial strains (L. fermentum JCM1173, L. fermentum IFO3956, Weissella cibaria X31) with nitrite substitution ability were inoculated into fermented sausages, respectively. Results indicated that the ratio of nitrosomyoglobin (NO-Mb) to total pigments was positively correlated with the substitution ability of the strain. UV-visible and resonance Raman spectroscopy suggested the NO-Mb was five-coordinated. In addition, the intracellular NO detected by fluorescent DAF-FM probe showed that W. cibaria X31 had the strongest NO-producing ability. Inhibitory experiments showed that both nitrate reductase and nitric oxide synthase-like protein participated in the NO production. These results indicated the vital role NO played in the substitution through the formation of NO-Mb and demonstrated the sources of NO in lactic acid bacteria preliminarily. GRAPHICAL ABSTRACT

Auricularia cornea var. Li. polysaccharide (ACP) has many important biological activities and has potential application value in food engineering, pharmaceutical science, and health care. The results were as follows: the extraction rate of ACP was 28.18% ± 1.41% and the purity of ACP was 86.92% ± 2.80%. ACP contains mannitol 32.41%, glucuronic acid 6.96%, rhamnose 0.32%, glucose 42.35%, galactose 0.77%, xylose 16.83%, and fucose 0.36%, without galacturonic acid and arabinose. In addition, the results of an animal test of diabetes mellitus II (DM II) with ACP showed that the total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C), and fasting blood glucose and water in the serum of mice with ACP were significantly lower than those in the model group; the serum SOD, hepatic glycogen, and insulin of mice added with ACP were significantly higher than those in the model group. More importantly, ACP had no significant adverse effects on organ index and liver and kidney tissue morphology in mice. These results suggest that ACP can be used as a potential functional food component for the prevention or treatment of diabetes.