Mate (<Emphasis Type="Italic">Ilex paraguariensis</Emphasis>) as a source of water extractable antioxidant for use in chicken meat

Aqueous extract of mate, made from dried leaves of Ilex paraguariensis, St. Hilaire, was shown to be effective during chilled storage for up to 10 days in protecting lipids and vitamin E against oxidation in pre-cooked meat balls made from chicken breast added 0.5% salt and packed in atmospheric air. Extracts made with water, methanol, ethanol or 70% aqueous acetone were evaluated by comparing (1) total phenolic content, (2) radical scavenging capacity, (3) effect on lipid oxidation in a food emulsion model, and in liposomes. Based on the three-step evaluation, aqueous mate extract was preferred for food use. Dried leaves were further compared to dried rosemary leaves in chicken meat balls, and mate (0.05 and 0.10%) found to yield equal or better protection than rosemary at the same concentration against formation of secondary lipid oxidation products.     

Sensory evaluation of precooked chicken meat with mate (<Emphasis Type="Italic">Ilex paraguariensis</Emphasis>) added as antioxidant

Dried mate leaves or aqueous extract of dried mate leaves added to chicken meat balls prior to cooking for antioxidant protection was found not to affect taste or smell of the product significantly for addition corresponding to 0.050% of dried mate leaves, while 0.10% changed the smell but not the taste and more significantly for dried leaves. Addition of aqueous mate extract corresponding to 0.050% of mate is recommended as an alternative to more strongly flavoured herbs for oxidative protection of meat products.     

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

The effect of dietary mixture of gallic acid and linoleic acid (MGL) on the antioxidative potential and quality of breast meat from broilers was investigated. Broilers during the 22–36 days on trial received 3 dietary treatments: 1) control (commercial finisher diet), 2) 0.5% MGL (gallic acid:linoleic acid = 1 M:1 M), and 3) 1.0% MGL. The feed efficiency, DPPH radical scavenging activity, ABTS⁺ reducing activity, reducing power, TBARS, and total phenolic content in the breast from the broilers improved significantly by 1.0% MGL dietary treatment. Arachidonic and docosahexaenoic acids were higher in the broilers fed both levels of MGL diets. In addition, water holding capacity of the breast was enhanced by the 1.0% dietary MGL treatment and was accompanied by a slight antimicrobial activity (1 decimal reduction) during storage. In conclusion, 1.0% dietary supplementation with MGL can improve the antioxidative potential, and nutritional and functional qualities of broiler breast meat.     

Winery grape-residue extract: Effects on quality and sensory attributes of cooked chicken meat

Sensory analysis, instrumental color, pH, and thiobarbituric acid reactive substances (TBARS) were determined on cooked chicken meat with and without grape seed extract during refrigerated storage. The effectiveness of extracts of winery grape residue from the grape varieties ‘Isabel’ and ‘Niagara’ were tested to evaluate their effectiveness at delaying lipid oxidation in cooked chicken meat and stored under refrigeration (4±1°C). The samples were aerobically and vacuum packaged and stored for 14 days. ‘Isabel’ grape extract (IGE) and ‘Niagara’ grape extract (NGE) proved effective at promoting oxidative stability when applied at concentrations of 40 or 60 mg of gallic acid equivalents (GAE)/kg, with results similar to the synthetic antioxidant butylated hydroxytoluene (BHT). The antioxidant efficiency of the extracts was highly dependent on the concentration used. The addition of grape-residue extracts combined with vacuum packaging proved to be a good method for increasing lipid stability in cooked chicken meat stored under refrigeration.     

Grape seed extract as antioxidant in cooked, cold stored turkey meat

Efficiency of four concentrations of grape seed extract (0.0, 0.4, 0.8, and 1.6 g/kg) in retarding oxidative rancidity was tested with cooked turkey breast meat. Development in lipid oxidation during 13 days of refrigerated storage was evaluated by means of thiobarbituric acid-reactive substances (TBARS) and volatile compound formation. Hexanal, pentanal, octanal, 2-octenal, 1-octen-3-ol, 2-octen-1-ol, and 1-penten-3-ol showed high correlations (r>0.95) with TBARS values and could, therefore, serve as markers for the oxidation process in the cooked turkey breast meat. Supplementation of grape seed extract prior to cooking significantly improved oxidative stability of minced turkey meat during heat treatment and storage. The ability of grape seed extract to prevent lipid oxidation was concentration-dependent. Vacuum-packaging considerably improved oxidative stability of meat regardless of the low concentration of grape seed extract used. It appears that grape seed extract could be very effective in inhibiting lipid oxidation of cooked turkey meat during chill-storage.     

The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork

Thiobarbituric acid-reactive substances (TBARS) value, peroxide value (POV), conjugated diene and hexanal content were used to evaluate the effectiveness of dried galangal powder and its ethanolic extracts to increase oxidative stability in cooked ground pork during storage at 5 °C for 14 days. Dried galangal powder (0.05%, 0.10% and 0.15% w/w) and its ethanolic extracts (0.17%, 0.43% and 0.51% w/w) significantly (P<0.05) inhibited the formation of TBARS value, POV, conjugated diene and hexanal content in a dose-dependent manner where dried galangal powder at a concentration of 0.51% was the most effective; at the end of storage, TBARS values, POV, conjugated diene and hexanal content were 70.5%, 66.8%, 22.7% and 89.7%, respectively, less than the untreated sample. Addition of dried galangal powder to cooked ground pork was more effective than its ethanolic extract in controlling lipid oxidation. Furthermore, TBARS values and hexanal contents in cooked ground pork were highly correlated (r²=0.96; P<0.05). These results suggest that the application of dried galangal powder and its ethanolic extracts could enhance oxidative stability of meat or other lipid containing food systems.     

Effect of dietary α-tocopherol supplementation and gamma-irradiation on α-tocopherol retention and lipid oxidation in cooked minced chicken

The effects of dietary α-tocopherol supplementation and gamma-irradiation on α-tocopherol retention and lipid oxidation in cooked minced chicken during refrigerated storage were studied. Minced breast and thigh meat from broilers fed diets supplemented with 100, 200 or 400 mg α-tocopheryl acetate/kg feed was irradiated at 2.5 or 4.0kGy. Cooked irradiated and unirradiated meat was stored at 4 °C for 5 days. α-Tocopherol concentrations increased with increasing dietary supplementation. Concentrations decreased during storage, but retention was not affected by irradiation. Lipid stability was determined by measuring the formation of thiobarbituric acid-reacting substances (TBARS) and cholesterol oxidation products (COPs) during storage. TBARS and COPs increased during storage and were reduced by increasing levels of dietary α-tocopheryl acetate supplementation. Irradiation accelerated TBARS formation during storage, but this was prevented by supplementation with 200 mg α-tocopheryl acetate/kg feed. Irradiation tended to increase COPs during storage, although no consistent effects were observed. In general supplementation with over 400 mg α-tocopheryl acetate/kg feed may be required to control cholesterol oxidation in minced chicken. The results suggest that, overall, irradiation had little effect on lipid stability in α-tocopherol-supplemented meat following cooking and storage.     

Lipid Oxidation in Rabbit Meat under Different Storage Conditions

Oxidation of raw and cooked rabbit burgers was compared with that of raw and cooked chicken burgers under different storage conditions using the thiobarbituric acid (TBARS) assay. Rabbit meat had higher TBARS during refrigerated storage than chicken, which has been reported as more susceptible to oxidation than red meats. The oxidative stability of rabbit and chicken burgers was increased with vacuum-packaging. Cooked rabbit had higher TBARS than raw burgers. Lipid oxidation may limit the shelf-life of cooked rabbit meat.     

Antioxidant effect of dittany (<Emphasis Type="Italic">Origanum dictamnus</Emphasis>) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (<Emphasis Type="Italic">Rosmarinus officinalis</Emphasis>)

Dittany (Origanus dictamnus L.) has been compared with rosemary (Rosmarinus officinalis L.) as an antioxidant in pre-cooked meat balls made from chicken breast and added 0.50% salt during chill storage for up to ten days packed in atmospheric air. For an addition of 0.10% of dried leaves, dittany yielded protection of the product against oxidation a little less efficiently but comparable to dried rosemary added at the same concentration. For addition of 0.050%, dittany was less efficient than rosemary, while dittany at this concentration protected vitamin E against degradation in the product during storage even better than rosemary.     

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

Efficiency of four concentrations (0.5, 1, 1.5 and 2%) of grape antioxidant dietary fiber (GADF) on susceptibility of raw and cooked chicken breast hamburger to lipid oxidation was investigated after 0, 3, 5 and 13 days of refrigerated storage at 4 °C. Color changes, sensorial qualities and acceptability by panellist were evaluated. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay and radical scavenging capacity by ABTS method. A significant reduction in lightness and yellowness and a significant increase in redness as a result of GADF addition were observed in raw and chicken hamburgers. Addition of GADF significantly improved the oxidative stability and the radical scavenging activity in raw and cooked chicken hamburgers. The ability of GADF to prevent lipid oxidation was concentration-dependent. Acceptability of chicken meat was not affected by the addition of GADF. These results show that GADF is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw and chicken cooked meats.     

Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage

The effect of basal dietary supplemented with vegetable oils plus vitamin E (sunflower, soybean, linseed and a basal diet control), type of packaging (MAP or vacuum), addition of natural antioxidant (grape seed, rosemary) and storage time (0, 7, 14 and 21 days) on lipid oxidation, color stability, vitamin E content, and total aerobic bacterial counts in steaks of Longissimus thoracis was studied. The triple interaction diet × time × packaging affected oxidative stability, redness and yellowness of the meat. TBARS values did not increase with time in vacuum-packaged samples for all dietary treatments. However, samples from MAP and control showed the highest TBARS values after 21 days of storage (0.72 mg MDA/kg of meat, P < 0.05). Both exogenous antioxidant extracts and MAP maintained low total aerobic counts in steaks until the 21st day. Calves should be fed a diet supplemented with L-VE, stored in MAP and treated with grape seed extract to extend the shelf life of their meat.     

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

Chicken breast and beef muscle were treated at 400 and 600 MPa for 15 min at 5 °C and compared to raw meat and a heated sample (100 °C for 15 min). Vacuum-packed beef meat with a smaller fraction of unsaturated fatty acids showed better oxidative stability during 14 days of cold storage, as shown by a low steady-state level of hydroperoxide values, than vacuum-packed chicken meat. Accordingly, the critical pressures of 400 MPa and 600 MPa for chicken breast and beef sirloin, respectively, were established. Volatiles released after opening of the meat bags or during storage of open meat bags, simulating consumer behaviour, were measured under conditions mimicking eating. Quantitative and olfactory analysis of pressurised meat gave a total of 46 flavour volatiles, mainly alcohols (11), aldehydes (15), and ketones (11), but all in low abundance after 14 days of storage. Overall, beef meat contained less volatiles and in lower abundance (factor of 5) compared to chicken meat. The most important odour active volatiles (GC-O) were well below the detection thresholds necessary to impart a perceivable off-flavour. Lipid oxidation was significantly accelerated during 24 h of cold storage in both cooked chicken and beef when exposed to oxygen, while the pressurised and oxygen-exposed chicken and beef meat remained stable. Pressure treatment of beef and chicken did not induce severe changes of their raw aroma profiles.     

Development of warmed-over flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time

The susceptibility towards development of warmed-over flavour (WOF) was investigated in meat from turkey and chicken breast and thigh, and from pork longissimus dorsi muscle. Ground meat samples from these five sources were heated for 30 min in a water bath at 60, 70 or 80 °C, and the samples were stored at 5 °C for 0–4 days. During storage, WOF was quantified by measurement of thiobarbituric-acid-reactive substances (TBARS) and by sensory evaluations. The increase in TBARS was modelled for each type of meat at the different heating temperatures by a first-order reaction, and it was shown that a common rate constant could be used for all types of meat. The estimated maximum levels of TBARS in meat samples decreased in the following order: turkey thigh > chicken thigh > turkey breast > chicken breast > pork. For each type of meat, the estimated maximum level of TBARS rose when the heating temperature increased in the range 60–80 °C. This temperature effect was particularly obvious for the chicken samples. Thus thigh and breast meat from chicken heated to 60 °C was almost stable against oxidation during storage. Results obtained by measurement of TBARS were in good agreement with the sensory evaluations.

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Entwicklung von Aufwärmegeschmack in gehacktem Fleisch von Pute, Hähnchen und Schwein während der Kühllagerung. Ein Modell des Effektes der Aufwärmetemperatur und Lagerungzeit

Zusammenfassung Die Entwicklung des Aufwärmegeschmacks (WOF) in Brust und Schenkel von Pute und Hähnchen und im Longissimus dorsi vom Schwein wurde untersucht. Fünf Sorten von gehackten Fleischproben wurden in einem Wasserbad bei 60, 70 oder 80 °C aufgewärmt und 0–4 Tage bei 5 °C aufbewahrt. In der Lagerungzeit wurde WOF über Thiobarbitursäure-reaktive Substanzen (TBARS) und sensorische Beurteilungen bestimmt. Die Erhöhung der Mengen von TBARS für eine Fleischsorte bei einer gegebenen Temperatur wurde mit einer mathematischen Funktion 1. Ordnung beschrieben, und eine gemeinsame Reaktionskonstante für alle Fleischsorten gefunden. Die bestimmten Maximumwerte für TBARS waren in fallender Ordnung: Putenschenkel > Hähnchenschenkel > Putenbrust > Hähnchenbrust > Schwein. Für eine gegebene Fleischsorte stiegen die gemessenen Maximumwerte für TBARS mit erhöhten Aufwärmetemperaturen im Bereich von 60–80 °C. Dieser Temperatureffekt war im besonderen für Hähnchenfleisch anzumerken und äußerte sich bei fast unveränderter Oxidationsstabilität in Schenkel und Brustfleisch von Hähnchen, die bei 60 °C aufgewärmt wurden. Die bei den TBARS bestimmten Resultate waren in guter Übereinstimmung mit den sensorischen Beurteilungen.

     

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

The effect of dried spices and the ethanol extract of those spices was studied on the stability of fresh chicken minced meat, and fresh and cooked pork patties pretreated with NaCl during refrigerated and frozen storage. The antioxidant activities of the spices were measured by thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) in meat samples. The lipid oxidation was effectively inhibited in the chicken meat treated with several dry spices diminishing the TBARS to a range of 32% and 83% of those found in the control samples in frozen stored meat for 6 months. Marjoram, wild marjoram and caraway were the most effective dry spices. Ethanolic extracts of the same spices were more potent as antioxidants by lowering the concentration of the TBARS to a range of 20–27% of those found in the control samples. Addition of sodium salt to the minced pork resulted very high concentrations of the oxidation products originated from the polyunsaturated fatty acids. The treatment with ethanolic extract of spices (sage, basil, thyme and ginger) significantly inhibited the lipid peroxidation in refrigerated and chilled pork patties pretreated with NaCl by reducing both POV and TBARS. Heat treatment with microwaves produced significantly elevated levels of both lipid peroxides and TBARS, but the amount of these oxidation products was less than 10% in spice‐treated salted meat samples compared to that in untreated ones. Lipid peroxidation also grew continuously during the storage period at −18°C in raw and cooked samples. Ethanolic extracts of spices had a very strong antioxidative effect inhibiting lipid peroxidation in heat‐treated meat products during frozen storage. The highest antioxidant activity was observed in the case of ginger. High correlation coefficients were found between TBARS and POV both in raw and cooked pork patties (0.86, 0.91, respectively) during frozen storage. It is supposed that these compounds originated from the polyunsaturated fatty acids during oxidation processes but at different stages. Utilization of spices, spice mixtures or spice extracts in semi‐prepared meat products intended to be frozen for up to 6 months or more before consumption is proved to be advantageous in regard of shelf life of the food, as well as of human health, because of the beneficial effect of spices in inhibition of lipid peroxidation during heat treatment and chilling storage. © 1999 Society of Chemical Industry     

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0–20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties.     

Dietary citrus pulp reduces lipid oxidation in lamb meat

This study investigated the effect of replacing cereal concentrates with high levels of dried citrus pulp in the diet on lamb meat oxidative stability. Over 56 days, lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of meat after blooming (P < 0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced meat lipid oxidation over 6 days of aerobic storage (P < 0.001), while colour parameters did not change noticeably over storage and their variation rate was not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve meat oxidative stability and to promote the exploitation of this by-product.     

Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers

BACKGROUND: Echinacea purpurea L. (EP) is a popular herbal antioxidant and immunomodulator. The present study was conducted to evaluate the effects of EP on meat quality and oxidative status in broilers. Two hundred and fifty (1‐day‐old) male broilers (Arbor Acres) were randomly allocated to five groups including the control (corn‐soybean meal diet) and 0.1, 0.5, 1.0 and 2.0% EP powder groups, with two replicates per treatment group. RESULTS: The results indicated that the addition of 0.5% and 1.0% EP significantly increased water‐holding capacity and decreased storage loss of breast and thigh fillets at 35 days old. For fillet colour, L* (lightness) values were lower, and a* (redness) and b* (yellowness) values were higher with EP supplementation. Lower crude fat contents were observed in EP groups in comparison with control at 35 days of age in breast and thigh fillets, respectively. Production of malondialdehyde was slightly reduced in serum of EP supplemented birds compared to the control group. Results for Trolox equivalent antioxidant capacity, catalase and superoxide dismutase were significantly higher for the 0.5, 1.0 and 2.0% EP supplemental groups than control group in serum. Liver and spleen tissues results showed that the antioxidative enzymes activities were higher with EP powder at 35 days of age. CONCLUSION: Dried EP can be used as a feed additive to improve the meat quality and oxidative status in Arbor Acres broilers. Copyright © 2012 Society of Chemical Industry     

紫苏提取物对鲣鱼鱼柳的抗菌和抗脂质氧化作用研究

目的利用紫苏改进鲣鱼鱼柳制作工艺,研究紫苏叶提取物对鲣鱼鱼柳冷藏过程中的抑菌和抗脂质氧化作用。方法在4℃冷藏条件下对比4种预制鲣鱼鱼柳,即CK对照组(蒸煮液不添加抗氧化剂)、R(蒸煮液中添加100 mg/L迷迭香酸)、E(蒸煮液添加98.5 mg/L紫苏醇提物)和W(蒸煮液添加96.3 mg/L紫苏水提物)的p H、菌落总数、感官评定、硫代巴比妥酸(thibabituric acid,TBA)值、共轭二烯(conjugated diene,CD)值、过氧化值(peroxide value,POA)和游离脂肪酸(free fatty acid,FFA)含量变化,研究紫苏叶提取物对鲣鱼鱼柳冷藏过程中的抑菌和抗脂质氧化作用。结果在12 d的冷藏过程中,各样品的p H值均显著降低(P0.05),且E和W组样品的p H值无显著性差异(P0.05);E和W样品组的菌落总数均显著性低于对照组样品;对照样品的TBA值和FFA含量显著增加(P0.05),R、E和W样品组的TBA值均较低,这表明迷迭香酸对鲣鱼鱼柳的脂质氧化有一定的抑制作用,紫苏叶的醇提物、水提物更具脂质抗氧化作用。冷藏期间经紫苏提取物处理的样品CD值均低于对照组。在整个贮藏过程中,E和W组的POV值均不断增加,均未出现与对照组样品POV值先增加后降低的变化趋势,这表明紫苏叶的醇提物和水提物对氢过氧化物的降解具有抑制作用。结论紫苏叶水提取物能有效抑制鲣鱼鱼柳贮藏过程中的脂质氧化和腐败微生物的生长,并改善鲣鱼鱼柳感官品质。