共查询到20条相似文献,搜索用时 234 毫秒
1.
《肉类研究》2014,(2)
<正>西班牙科学家研究开发含有天然抗氧化剂的活性包装膜,并评价其在冷藏条件下对牛肉氧化稳定性的提高(拟发表于2014年6月Meat Science)。评价从酿酒残余废料中得到的天然提取物的抗氧化活性,并与商业用迷迭香提取物和2种合成的抗氧化剂(BHT和没食子酸丙酯)进行比较。将不同浓度的各抗氧化剂直接加入牛肉样品中,导致脂肪氧化率较对照组减少了70%~80%。涂有PVPP-WS提取物的活性抗氧化剂薄膜可使被包裝的牛肉减少80%的脂肪氧化率,在冷藏条件下与对照组相当。说明使用含天然提取物的活性包装膜可以改善肉制品的氧化稳定性,此研究成果对食品工业有重要意义。 相似文献
2.
3.
4.
《食品与发酵工业》2017,(12):81-87
由于化学合成抗氧化剂存在安全隐患,在肉制品加工中寻求天然抗氧化剂已成为研究热点。实验以桂皮为原料,通过乙醇制备桂皮提取物应用于中式香肠,研究其对中式香肠理化品质的影响,以及抗脂肪氧化和蛋白氧化的效果。结果表明,p H整体呈先下降后上升趋势;28 d时0.3%和0.6%桂皮提取物组的Aw值在0.72左右;桂皮提取物组L*值和a*值显著高于空白组;各处理组脂肪抗氧化和蛋白抗氧化效果显著高于空白组,且提取物添加量越高抗氧化活性越强,其中0.6%桂皮组抗氧化效果与0.02%二丁基羟基甲苯(baty lated hydroxytoluene,BHT)组相当,桂皮提取物能有效抑制中式香肠中TBA值和羰基值的升高,改善香肠的品质。因此,桂皮提取物在一定程度上可以作为替代合成抗氧化剂的天然抗氧化剂。 相似文献
5.
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。 相似文献
6.
7.
目的研究玫瑰花多糖的体外抗氧化活性。方法采用Fenton体系和连苯三酚自氧化法评价玫瑰花多糖的体外抗氧化能力,采用多元线性回归分析多糖浓度与抗氧化活性的相关性。结果玫瑰花多糖清除·OH和O2-·的能力与浓度呈较明显的量效关系。结论玫瑰花多糖具有较强的抗氧化能力,是天然有效的抗氧化剂。 相似文献
8.
《食品科学》2015,(17)
采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除实验和氧化损伤酵母细胞实验模型,对不同纯度的茶多酚和茶黄素的抗氧化活性进行比较研究。结果表明,茶多酚和茶黄素均对DPPH自由基具有一定的清除能力。氧化损伤酵母细胞实验结果表明,茶多酚和茶黄素对酵母细胞氧化损伤具有一定的保护作用,且在一定浓度范围内其保护能力呈剂量依赖关系。98%茶多酚对DPPH自由基清除率最高;60%茶黄素和90%茶多酚对H2O2氧化损伤酵母细胞保护作用相当;60%茶黄素对紫外氧化损伤酵母细胞保护作用最强。茶多酚和茶黄素具有一定的体外和细胞抗氧化活性,且不同方法测得的抗氧化活性存在一定的差异。 相似文献
9.
10.
11.
系统全面分析GB 2760—2014《食品添加剂使用标准》允许添加至油炸肉制品使用的8 种抗氧化剂对3 种炸肉饼食用品质及杂环胺(heterocyclic amines,HAs)形成的影响。结果发现,不同抗氧化剂对不同种类肉制品的品质影响不同。竹叶提取物(extract of bamboo leaves,BL)、植酸钠(phytic acid,PA)、鼠尾草酸(carnosic acid,CA)、迷迭香酸(rosmarinci acid,RA)及茶多酚(tea polyphenols,TP)具有良好的保持3 种肉饼油炸过程中水分含量的能力,其能够降低油炸损失率,改善嫩度和质构特性等。不同抗氧化剂对炸肉饼中不同种类HAs形成的抑制活性有一定差异。炸鸡肉饼中,山梨酸钾(potassium sorbate,PS)对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine,PhIP)的抑制率相对最高(48%),CA表现出对2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(2-amino-3,8-dimethyl-imidazo[4,5-f]-quinoxaline,8-MeIQx)相对最高的抑制率(56%),PA、CA和PS显著降低炸鸡肉饼中总HAs含量(P<0.05);对于炸牛肉饼,CA对PhIP的抑制效果相对最佳,并且其与BL对8-MeIQx的抑制效果显著优于其他6?种抗氧化剂(P<0.05),CA、BL和PS显著抑制炸牛肉饼中总HAs的形成(P<0.05);炸猪肉饼中,BL对PhIP表现出相对最强的抑制活性(抑制率为64%),8?种抗氧化剂均能显著抑制8-MeIQx和2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉的形成(P<0.05),并且BL对总HAs表现出相对最佳的抑制效果,抑制率为49%。总体而言,BL、CA、PA、TP、RA及PS对油炸肉制品中HAs的形成表现出相对更优的抑制活性。 相似文献
12.
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage 总被引:5,自引:0,他引:5
Effect of rosemary extract and ascorbate/citrate (1:1) in combination with modified atmosphere packaging (100% N(2), 80% O(2)/20% N(2)) on protein and lipid oxidation in minced beef patties during storage in the dark for up to 6 days at 4°C was investigated. A high level of oxygen in the packaging atmosphere was found to increase both lipid and protein oxidation during storage as evaluated by TBARS analysis of secondary lipid oxidation products and by 2,4-dinitrophenylhydrazine derivatization of protein carbonyls. Both antioxidant systems tested were found to inhibit lipid oxidation but not protein oxidation. In contrast, ascorbate/citrate was found to promote protein oxidation. Rosemary extract was found to regenerate or protect α-tocopherol whereas the packaging atmospheres had no effect on α-tocopherol stability. In high oxygen atmospheres both antioxidants protected the fresh red meat colour with ascorbate/citrate being more efficient than the rosemary extract, whereas no effect of antioxidant on meat colour was found in beef patties stored in 100% nitrogen. 相似文献
13.
Christian T. Schevey Stoyan Toshkov M. Susan Brewer 《Journal of food science》2013,78(11):S1793-S1799
Antioxidant effects of natural antioxidants in 73%‐lean ground beef patties during refrigeration were studied. Samples were subject to an antioxidant treatment (pomegranate extract, grape seed extract, butylated hydroxyanisole, or no treatment) and an irradiation treatment (0 or 1.5 kGy) before being evaluated for both uncooked and cooked indicators of lipid oxidation. Chemical evaluation of antioxidant activity were determined over 9 d through measurement of thiobarbituric reactive substances values. Physical evaluation of antioxidant activity was monitored by changes in physical color and sensory odor analysis on patties before and after cooking. Butylated hydroxyanisole extended the induction period of oxidation in all unirradiated beef patties better than the natural antioxidants. Panelists were able to distinguish a difference (in terms of oxidation attributes) between patty samples of different antioxidant and irradiation treatments while samples were uncooked, but unable to distinguish a difference between patties after cooking. 相似文献
14.
The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO2:70% N2. Fresh raw beef and chicken patties were packaged in 80% O2:20% CO2. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C. 相似文献
15.
Matteo Bonoli Maria Fiorenza CaboniMaria Teresa Rodriguez-Estrada Giovanni Lercker 《Food chemistry》2007,101(4):1327-1337
The effect of feeding fat sources on the quality and composition of lipids of raw meat and precooked ready-to-eat fried chicken patties was studied. Two homogeneous groups of broilers were fed with animal fats and vegetable oils, respectively. A traditional technology (flash-frying and humid steam-convection oven cooking) was employed to produce the patties. Lipid hydrolysis (total fatty acids, free fatty acids and diacylglycerols) and oxidation (peroxide value (POV) and cholesterol oxidation products (COPs)) were evaluated in the initial, intermediate and final products. Lipid hydrolysis and oxidation were more intense in ground raw meat obtained with animal and vegetable fat integration, respectively. However, these differences tended to decrease along the technological process, due to the addition of other ingredients and the oil absorption. Although flash-frying and humid steam-convection oven cooking promoted lipid degradation, the overall quality of the precooked chicken cutlets was acceptable (low POV and COPS values) and greatly depended on the quality of the raw meat and the frying oil. 相似文献
16.
Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef 总被引:1,自引:0,他引:1
Sung-Jin Kim Sea C. Min Hyo-Jin Shin Yun-Jeong Lee Ah Reum Cho So Yeon Kim Jaejoon Han 《Meat science》2013
In this study, we assessed the antioxidant efficacy and nutritional value of 10 leafy edible plants and evaluated their potential as natural antioxidants for meat preservation. We measured total phenolic content, 2,2-diphenyl-1-picryl-hydrazil (DPPH) radical scavenging activity, and vitamin C, chlorophyll, and carotenoid contents of 70% ethanol and water extracts of the edible plants. Based on these results, we investigated the effects of butterbur and broccoli extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. Thiobarbituric acid reactive substance (TBARS) values and color parameters were tested periodically during 12 days of refrigerated storage. TBARS levels were significantly lower (p ≤ 0.05) in the samples containing plant extracts or BHT than the non-treated control. In addition, the beef patties formulated with the selected plant extracts showed significantly (p ≤ 0.05) better color stability than those without antioxidants. These results indicate that edible plant extracts are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products. 相似文献
17.
熟化方式对酱卤风味牛肉品质及多环芳烃含量的影响 总被引:2,自引:0,他引:2
比较蒸制、煮制、炸制、煎制、烤制和微波6 种熟化方式对酱卤风味牛肉品质(感官评分、色泽、质构、水分含量、pH值、脂肪氧化)和化学危害物多环芳烃(polycyclic aromatic hydrocarbons,PAHs)含量的影响。结果表明:烤制、蒸制、煮制熟化酱卤风味牛肉色泽品质较好;烤制、煎制和炸制熟化酱卤风味牛肉水分含量偏低,且与其他组有显著差异(P<0.05);蒸制熟化酱卤风味牛肉很好地保持了水分含量,具有较好的质构特性;烤制、炸制熟化酱卤风味牛肉的脂肪氧化程度偏高(P<0.05),而蒸制熟化酱卤风味牛肉的脂肪氧化程度最低;与其他熟化方式相比,蒸制熟化酱卤风味牛肉的感官评分较高;烤制、煎制、炸制熟化酱卤风味牛肉中苯并(a)芘、苯并(a)蒽、苯并(b)荧蒽及?4 种PAHs的总含量均高于7.0 μg/kg,蒸制、微波熟化组约为3.1 μg/kg。综合评估得出,蒸制是一种有效的酱卤风味牛肉熟化加工方式,牛肉品质与传统卤煮牛肉更为接近。 相似文献
18.
KI SOON RHEE 《Journal of food science》1984,49(4):1224-1225
This study indicates that defatted glandless cottonseed flour (GCF) 01 sunflower seed protein isolate (SI) incorporated in the batter/breading system can impart their antioxidant effect to the meat of fried beef patties. Coarsely ground lean beef patties were coated consecutively with dry ingredient (wheat flour for control and 1:1 mixture of wheat flour-GCF or wheat flour-SI for experimental samples), batter made of 1 part of dry ingredient and 2 parts of water, and finally dry ingredient. Ground beef and dry ingredients each contained 1% salt. Use of GCF or SI in the coating mixes greatly reduced the thiobarbituric acid values of the meat when the coated patties were fried and stored at 4°C for 5 days. 相似文献
19.
Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films 总被引:3,自引:0,他引:3
Y. Wu J.W. Rhim C.L. Weller F. Hamouz S. Cuppett M. Schnepf 《Journal of food science》2000,65(2):300-304
Edible/biodegradable wheat gluten (WG), soy protein (SP), carrageenan (CA) and chitosan (CH) films and coatings were used on precooked beef patties. After 3 d of refrigerated storage, no difference was found in moisture loss between WG, SP, and CH film-wrapped patties and unpackaged patties (control-A). All coatings were as effective as polyvinyl chloride film (control-B) in reducing moisture loss. CA film decreased moisture loss but not as effective as control-B. WG, SP, and CA coatings and CA film reduced thiobarbituric acid-reactive substances and hexanal values compared to control-A. WG-coated patties had lower hexanal values than control-B samples. WG, SP, and CH films were not effective in controlling lipid oxidation. 相似文献
20.
A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina 总被引:1,自引:0,他引:1
Meat derived from pasture feeding, is associated with a high level of antioxidants. Antioxidants are incorporated within cell membranes and protect tissues against oxidation from reactive oxygen species. This maintains the overall quality of meat and secondary products. This paper reviews the implications of incorporating natural antioxidants into fresh beef, focusing on the benefits of feeding cattle good quality pasture. Pasture samples typically have higher levels of α-tocopherol, β-carotene, ascorbic acid and glutathione than feedlot samples. These compounds retard lipid and protein oxidation in fresh and stored meat, and preserve the color and odor quality of beef. The significance of antioxidant enzymes is variable, because their behavior depends on individual redox status before slaughter. Understanding total antioxidant activity requires information on antioxidant and pro-oxidant status. With an abundance of pasture, Argentina has a natural advantage in producing meat with a high antioxidant value. 相似文献