迷迭香提取物对冷藏调理猪肉饼品质的影响

研究不同剂量迷迭香提取物对4 ℃冷藏调理猪肉饼抗脂肪氧化、抑菌能力及品质特性的影响。将0.03%、0.06%和0.09%的迷迭香提取物分别添加到调理猪肉饼中,测定其在10 d冷藏过程中硫代巴比妥酸值、菌落总数、pH值、颜色（L*、a*、b*值）、出品率和感官指标的变化。结果表明：与对照组相比,添加迷迭香提取物的各处理组具有显著的抗脂肪氧化效果和更高的出品率（P＜0.05）,效果与添加0.02%二丁基羟基甲苯相当。迷迭香提取物添加量为0.06%和0.09%的处理组在冷藏7 d后表现出显著的抑菌能力（P＜0.05）,这两组的pH值在冷藏期间显著低于对照组（P＜0.05）。迷迭香提取物添加量为0.06%的猪肉饼在冷藏4 d后红度值（a*）与对照组相比显著升高（P＜0.05）,迷迭香提取物添加量为0.09%的猪肉饼在10 d冷藏过程中亮度值（L*）显著低于对照组（P＜0.05）,而这两组猪肉饼的黄度值（b*）在冷藏期间均显著高于对照组（P＜0.05）。此外,猪肉饼的香气、质地和总体可接受程度均没有随迷迭香提取物添加量的增加而发生显著变化（P＞0.05）。可见,迷迭香提取物在调理猪肉饼中具有较好的抗氧化和抑菌效果,并且在一定程度上能改善肉饼颜色,而对肉饼的感官品质不会造成不良影响。     

花椒提取物对调理猪肉饼冷藏期间品质的影响研究

探究不同添加量的花椒提取物对调理猪肉饼冷藏期间品质及氧化程度的影响。将0.01%、0.02%和0.03%的花椒提取物添加到调理猪肉饼中,研究其在1、4、7、10 d冷藏期间的pH、颜色、质构、硫代巴比妥酸值(thiobarbituric acid reactive substance,TBARS)和巯基值的变化,并与0.02%二丁基羟基甲苯(butylated hydroxytoluene,BHT)作比较。研究结果表明,添加花椒提取物对调理猪肉饼冷藏期间的pH、颜色无显著影响(p>0.05),在一定程度上降低了其硬度和咀嚼性。此外,添加花椒提取物可显著降低猪肉饼脂肪氧化和蛋白质氧化程度(p<0.05)。当添加量为0.01%和0.02%时,花椒提取物处理组抑制脂肪氧化的效果与0.02%的BHT效果相当,而当添加量增加至0.03%时,花椒提取物组抗脂肪氧化效果优于0.02%的BHT,且其蛋白氧化程度在整个冷藏期间均显著低于对照组(p<0.05),表明花椒提取物可有效抑制猪肉饼中脂肪和蛋白质氧化,其中0.03%花椒提取物组效果最好,甚至优于0.02%的BHT。     

迷迭香和百里香提取物对冷藏猪肉丸品质的影响

为研究迷迭香、百里香等天然香辛料提取物对冷藏肉丸抗脂肪氧化、抑菌效果、品质特性的影响以及替代脂溶性抗氧化剂的可行性.将0.04％百里香提取物、0.04％迷迭香提取物添加到冷藏猪肉丸中,并用空白组和0.02％的二丁基羟基甲苯(BHT)作为对照,测定各组在13 d内的硫代巴比妥酸值(TBARS)、pH值、菌落数量、颜色(L...     

石榴皮提取物对生猪肉饼品质的影响

研究石榴皮提取物的抗氧化性能及不同质量分数（0.01%、0.05%和0.10%）石榴皮提取物的添加对生猪肉 饼pH值、蒸煮损失、色差和冷藏过程中脂肪及蛋白氧化的影响。结果表明：石榴皮提取物富含多酚和黄酮,其总 抗氧化能力、自由基清除能力、Fe2＋螯合能力随石榴皮提取物质量分数增大而增强;石榴皮提取物的添加对生猪肉饼的 pH值和蒸煮损失率无显著影响,但对生猪肉饼的亮度值、红度值有一定的负面作用;石榴皮提取物能有效抑制生猪肉 饼冷藏过程中氢过氧化物、丙二醛及蛋白羰基生成,且质量分数越高抑制效果越好,整体效果优于丁基羟基茴香醚。     

迷迭香提取物在体外和萨拉米中的抗氧化活性

研究迷迭香提取物的体外抗氧化活性及其对萨拉米脂肪和蛋白质氧化的影响。对迷迭香进行提取,并测 定提取物的总酚含量、1,1-二苯基-2三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除率、氧化自 由基吸收能力（oxygen radical absorbance capacity,ORAC）和还原力。将不同质量分数的迷迭香提取物加入萨 拉米中,测定其对萨拉米加工过程中硫代巴比妥酸反应产物和总巯基含量的影响。结果表明：迷迭香提取物的总 酚含量为197.6 mg/g。当质量浓度大于80 μg/mL时,迷迭香提取物的DPPH自由基清除能力要优于异抗坏血酸钠 （P＜0.05）;迷迭香提取物的ORAC为2 920.3 μmol Trolox/g,显著高于异抗坏血酸钠（1 746.9 μmol Trolox/g） （P＜0.05）;迷迭香提取物在达到一定质量浓度时的还原力与异抗坏血酸钠无显著差异（P＞0.05）。添加 质量分数为0.02%和0.03%的迷迭香提取物可以有效抑制萨拉米的脂肪氧化,效果优于0.02%的异抗坏血酸钠 （P＜0.05）;添加质量分数为0.03%的迷迭香提取物能显著抑制蛋白质氧化（P＜0.05）,效果与0.02%的异抗坏血 酸钠相当。本研究证明迷迭香提取物具有较好的体外抗氧化活性,并可以有效抑制萨拉米加工过程中的脂肪和蛋白 质氧化,是一种高效的自由基清除剂和天然抗氧化剂。     

迷迭香与壳聚糖涂膜对猪肉饼的复合保鲜效果

通过对pH值、菌落总数、高铁肌红蛋白(metmyoglobin,MetMb)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和感官评价的测定,结果表明:迷迭香-壳聚糖复合膜能有效抑制肉饼的菌落总数和pH值的增加,抑制肉饼的脂质过氧化和TVB-N的形成,同时提高肉饼的感官评分,并且迷迭香的添加具有质量浓度效应,质量浓度为0.10、0.15 g/100 mL迷迭香和壳聚糖复合膜能使冷藏肉饼的货架期延长至15 d左右。     

八角茴香提取物对熟制猪肉饼冷藏稳定性的影响

本研究通过在熟制猪肉饼制作过程中加入不同浓度(0.03％、0.06％、0.09％)的八角茴香提取物(star anise extract,SAE),探讨了SAE对于熟制猪肉饼菌落总数(total viable counts,TVC)、硫代巴比妥酸反应物(thiobarbituric acid reactive subs...     

迷迭香提取物对牛肉丸冻藏过程中脂肪氧化和品质特性的影噢

将不同浓度的迷迭香提取物（0、0.02%、0.04%和0.06%）添加到牛肉丸中,并以0.02%丁基羟基茴香醚（BHA）做对照,测定迷迭香处理组和对照组牛肉丸在冻藏过程中的过氧化物值（PV）、硫代巴比妥酸值（TBARS）、色差值（L*值、a*值）、保水性和质构特性,并对牛肉丸进行感官评价,考察迷迭香提取物对牛肉丸脂肪氧化和品质特性的改善作用。结果表明,迷迭香提取物可显著降低冻藏牛肉丸的PV值和TBARS值,抑制牛肉丸的脂肪氧化程度;同时,提高牛肉丸的a*值,使其保持良好的色泽;迷迭香提取物还能降低牛肉丸的蒸煮损失和解冻损失,改善牛肉丸的保水性;硬度、弹性和咀嚼性等质构特性也得到改善;感官评价结果显示,迷迭香处理组牛肉丸的感官评分较高,具有良好的感官品质。因此,迷迭香提取物具有抑制冻藏肉牛丸制品脂肪氧化和改善其食用品质的潜在应用价值。     

产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响

以未添加抗氧化剂的调理猪肉饼作为对照,研究不同添加量的产酸丙酸杆菌发酵提取物（fermented extract of Propionibacterium acidipropionici,FEPA）对4 ℃冷藏调理猪肉饼品质的影响。将0.2%（以猪瘦肉质量计,下同）、0.3%、0.4%和0.5%的FEPA分别添加到调理猪肉饼中,测定其在1、4、7、10 d冷藏期间的pH值、色泽（L*、a*、b*值）、质量损失率、硫代巴比妥酸反应物（thiobarbituric acid reactive substances,TBARS）值、菌落总数和质构变化。结果表明：添加FEPA可显著提高调理猪肉饼冷藏期间的a*值（P＜0.05）,有利于猪肉饼色泽的改善,并能显著降低猪肉饼的咀嚼性、质量损失率、菌落总数（P＜0.05）,显著抑制蛋白和脂肪氧化（P＜0.05）;其中添加0.5%的FEPA可显著降低猪肉饼的硬度（P＜0.05）,且其抑制蛋白、脂肪氧化和抗菌效果最佳,因此在所有处理组中,0.5%的FEPA对调理猪肉饼的品质有较优的改善作用。     

石榴皮提取物对猪肉饼冷藏过程中脂肪氧化稳定性的影响

选用陕西省优势天然资源产物石榴皮提取物,测定其总酚及总黄酮含量,采用5 种方法对其抗氧化活性进行评价,并研究不同质量浓度石榴皮提取物的添加对猪肉饼冷藏过程中脂肪氧化稳定性的影响。结果表明：石榴皮提取物具有高效的2,2’-联氮双-（3-乙基苯并噻唑林-6-磺酸）二胺盐（2,2’-azinobis-（3-ethylbenzothi azoline-6-sulfonic acid）ammonium salt,ABTS）自由基（ABTS＋·）、?OH和1,1-二苯基-2-三硝基苯肼自由基清除能力以及一定的金属离子（Fe2＋）螯合能力;石榴皮提取物的添加（0.01%、0.05%和0.10%）能明显减缓猪肉饼冷藏过程中的脂肪氧化;总体来说,随着石榴皮提取物添加量的增加,其脂肪氧化抑制效果增强,且添加0.01%石榴皮提取物时的抑制效果与添加0.01%（以脂肪含量为基准）丁基羟基茴香醚相当。     

Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

ABSTRACT: Water-soluble rosemary extracts were evaluated for their inhibitory effects on lipid oxidation and color change in cooked turkey products during storage. Changes were measured in thiobarbituric acid-reactive substances, hexanal production and color of the cooked turkey samples containing 0, 100, 250 and 500 ppm water-soluble rosemary extracts, at storage day 0, 1, 2, 3, 5, 7, 10, and 13. The rosemary extracts showed significant protection of lipid oxidation and color change in cooked turkey. Higher levels of water-soluble rosemary extracts were more effective in delaying quality loss in cooked turkey at all tested storage times.     

猪血浆蛋白水解物在熟肉糜中抗氧化效果研究

猪血浆蛋白碱性蛋白酶5 h水解物以0.5%、1.0%、1.5%、2.0%的添加量添加到熟肉糜中,并且与添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)的熟肉糜进行比较。在4℃的冷藏过程中测定熟肉糜的红度值(a*值)、pH、硫代巴比妥酸值(TBARS值),并对感官指标进行评定。结果表明,添加猪血浆蛋白水解物的处理组在冷藏过程中能显著抑制脂肪的氧化,并能保持肉糜鲜红的色泽,其中以添加2.0%的水解物的效果最佳,但相比于BHA,效果要稍差。同时感官评定得出猪血浆蛋白水解物在颜色、降低脂肪氧化味等方面都具有较好的效果。     

Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties

Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1 -pentanol, and total volatiles correlated highly (P < 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components.     

没食子酸对猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质特性的影响

为研究没食子酸对冷藏（4 ℃,9 d）猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质的影响,将没食子酸添加到猪肉糜中（0、0.05、0.10、0.20 g/kg）,添加0.20 g/kg叔丁基羟基茴香醚（butylated hydroxyanisole,BHA）作为对照组,对肉糜的硫代巴比妥酸（thiobarbituric acid reactive substances,TBARs）值、总巯基含量、羰基含量、表面疏水性、色泽及蒸煮损失进行分析。结果表明：空白组猪肉糜的TBARs值显著增加,蛋白质总巯基含量降低,羰基含量增加,表面疏水性升高,红度值降低,蒸煮损失增加;没食子酸的添加降低了TBARs值的增加幅度,抑制了羰基化合物的生成和表面疏水性的增加,并且随着贮藏时间的增加,能够减少总疏基含量的损失,降低脂肪氧化和蛋白氧化的程度,没食子酸还有利于猪肉糜红度的保持,但对蒸煮损失无改善作用。因此,没食子酸可作为天然抗氧化剂应用于肉及肉制品中。     

杨梅果渣提取物在鲜、熟猪肉中抗菌和抗氧化作用研究

研究了杨梅果渣提取物在鲜猪肉中作为抗菌剂,在熟制猪肉中作为抗氧化剂的作用.结果表明,杨梅果渣提取物能有效抑制鲜肉冷藏过程中肉类色素的氧化变色,用0.2％～1％的杨梅果渣提取物处理冷鲜肉,可以有效改善并保持其色泽.杨梅果渣提取物含量≥1％时才能起到完全抑菌(大肠杆菌、金黄色葡萄球菌、蜡样芽孢杆菌、枯草芽孢杆菌、鼠伤寒沙门氏菌)作用.杨梅果渣提取物在猪肉中的抑菌效果不显著.杨梅果渣提取物处理的猪肉经烤制烹饪后,在4℃冷藏过程中油脂的过氧化和TBARS的形成受到显著抑制.当杨梅果渣提取物含量≥0.6％时,抑制脂质氧化的效果与0.2％ BHA/BHT的效果相仿.杨梅果渣提取物作为一种天然抗氧化剂,可用于改善冷鲜猪肉色泽,抑制烹制后熟制猪肉的脂质氧化.     

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75 °C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2 °C up to 7 and 14 d, respectively, or at –20 °C up to 6 mo. Lipid oxidation (thiobarbituric acid‐reactive substances [TBARS]) and sensory attributes of stored patty samples were evaluated, radical scavenging activity of the LE was measured, and the active phenolic compounds were identified. Cooking yield (<85%) was similar among antioxidant treatments, and lipid oxidation was minimal in refrigerated or frozen raw samples. However, TBARS values in refrigerated precooked control patties (0.22 mg/kg) rose to 9.3 to 9.4 mg/kg after 14 d, compared to 3.4 to 4.4 and 4.4 to 6.9 mg/kg in patties treated with 0.1% LE and RE, respectively. In frozen precooked samples, TBARS (0.22 mg/kg) increased to 1.3 mg/kg (P < 0.05) in control patties after 6 mo and had no significant change in patties treated with 0.1% LE or 0.01% butylated hydroxyanisol. Sensory panel evaluation confirmed strong inhibition of rancidity production by LE, corroborating its remarkable antiradical activity due to the presence of multiple phenolics. The results indicate that licorice has great potential as a natural antioxidative additive to extend the shelf‐life of precooked pork.     

Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat

ABSTRACT: The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 °C. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat.     

Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere

ABSTRACT: Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off‐odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4‐d period.     

猪脂肪诱导氧化过程及添加迷迭香精油的抗氧化活性

分析猪脂肪的氧化过程,绘制猪脂肪在90℃、高氧条件下的诱导氧化过程曲线,并就添加迷迭香精油的抗氧化活性进行分析。结果表明:添加0、0.05、0.10、0.15、0.20、0.25、0.30 g/kg迷迭香精油和添加0.30 g/kg复合抗氧化剂(迷迭香精油0.25 g/kg+VE 0.05 g/kg)的猪脂肪,其氧化反应诱导时间分别为190、228、301、344、393、408、467、497 min,猪脂肪的氧化过程呈现明显的线性关系,在实验条件下,猪脂肪迅速发生氧化反应,迷迭香精油对猪脂肪的氧化作用具有一定的抑制作用,迷迭香精油对猪脂肪的抗氧化作用主要发生在氧化反应的前期,且抑制作用的大小与添加量存在显著的量效关系,同时复合抗氧化剂的作用效果优于单一抗氧化剂,说明不同抗氧化剂之间存在协同增效的作用。