共查询到20条相似文献,搜索用时 15 毫秒
1.
2.
3.
Pigments were extracted from tests of individual sea urchins, Psammechinus miliaris, collected from a sea loch in Scotland. The extracts were red brown-to-orange in colour and yielded UV spectra with maxima at 475, 320 and 270 nm characteristic of polyhydroxylated naphthoquinone pigments (PHNQs) identified in other sea urchins. The yield of total phenols from the tests was relatively low (1–2 mg/g dry weight) but in line with levels found in tests from other sea urchin species. The extracts displayed reasonable antioxidant capacity assayed using the FRAP assay. 相似文献
4.
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids 总被引:1,自引:0,他引:1
The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3 weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20mg malonaldehyde/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P<0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability. 相似文献
5.
Ana I. Carrapiso 《Food chemistry》2007,103(2):396-403
The influence of fat content (5%, 10% and 15%) of sausage on the release of 10 volatile compounds with different physicochemical properties (log P and log ρL ranged between 1.01 and 4.23, and −0.66 and 1.69, respectively) was studied under static headspace (raw and cooked sausages) and in-mouth conditions (cooked sausages). Increasing fat content caused a general increase in the volatile compound concentrations of the sausages (fat acted as a reservoir) but a decrease in the compound concentration in the headspace and in the nosespace. The opposite effect was found for 3-methylbutanal and ethyl-2-methylbutanoate, which are more polar (low values for log P) and volatile (large values for log ρL) than the other compounds. Static headspace data revealed that the effect of fat content was larger in the raw samples than in the cooked sausages. The time to reach the maximum response for the compounds in the nosespace during mastication was not affected by fat content. 相似文献
6.
7.
A total of 105 fresh pork sausages were packaged in atmospheres varying in oxygen concentration, using the following mixtures (%O2/%CO2/%N2): 0/20/80, 0/20/80 + O2 scavenger, 20/20/60, 40/20/40, 60/20/20, and 80/20/0. In addition, two batches were subjected to vacuum packaging or over-wrap with O2-permeable film. They were stored for 20 days at 2 ± 1 °C in the dark. Values of pH, CIE L*, a* and b* color parameters, surface metmyoglobin percentage, TBA-reactive substances, psychrotroph aerobe bacterial numbers and sensory discoloration and off-odor were assessed throughout storage. Packaging in the absence of O2, either under vacuum or in atmosphere with O2 scavenger, led to extension of shelf-life in terms of both color and odor stability due to low oxidation rates. Increase of O2 caused a significant enhancement of oxidation, decrease of shelf-life due to discoloration and off-odor development. The highest O2 concentration gave rise to a significant color improvement, though only for a limited period of 8 days. 相似文献
8.
Magda R. Luzia Karla C. C. Da Paixão Roberto Marcílio Luiz C. Trugo Leila M. C. Quinteiro & Carlos A. B. De Maria 《International Journal of Food Science & Technology》1997,32(1):15-19
The antioxidant activity of 5-caffeoylquinic acid (5CQA) at concentration ranges of 0.01–0.08% (w/w) was compared with 0.02% (w/w) butylated hydroxytoluene (BHT) in soybean oil. The oil was stored in air at 55 °C and monitored by peroxide and conjugated diene measurements. Both 0.01% and 0.02% 5-CQA showed lower peroxide values than BHT only on the first day. However, on days 1, 2, 3 and 4, 0.04% 5-CQA reduced the peroxide value to 68%, 47%, 45% and 90% of that observed with BHT. Use of 5-CQA appears to delay the formation of peroxides and up to 0.04% (w / w) its antioxidative action increases with concentration for up to 3 days. 相似文献
9.
Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity 总被引:1,自引:0,他引:1
J.M. Broncano M.L. Timón V. Parra A.I. Andrés M.J. Petrón 《Food research international (Ottawa, Ont.)》2011,44(9):2655-2659
Forty fermented sausages from Iberian pigs were manufactured using 3 different proteases with a potential antioxidant activity (batch 1: without proteases, batch 2: neutral bacterial protease, batch 3: fungal protease and batch 4: fungal protease concentrate). The antioxidant properties of extracts (< 3 kDa) from Iberian dry-cured sausages were assessed using four different methods: (i) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (RSA), (ii) metal chelating assay (MQA), (iii) reducing power (RP) and (iv) inhibition of linoleic acid autoxidation (ILAA). Dry-cured sausage extracts from of all the manufactured batches showed antioxidant activity as indicated by RSA, MQA and ILAA. Manufacturing sausages with the used proteases increased the antioxidant activity of the sausage extracts, except for the MQA. Moreover, extracts from dry-cured sausages which were manufactured without proteases showed the highest levels of both thiobarbituric acid-reactive substances (TBARs) and hexanal content. 相似文献
10.
Heather Greenfield Somkiat Kosulwat 《Journal of the science of food and agriculture》1991,57(1):65-75
Three types of fresh sausages (beef, thick and thin; and pork, thick) were purchased in ten Sydney suburbs and analysed as composite samples for proximate principles, carbohydrates, vitamins, minerals, fatty acids and cholesterol. Fat, moisture and meat species were also analysed in individual purchases. In a controlled experiment replicate samples of sausages were analysed for moisture and fat, raw and after cooking by grilling, dry-frying, shallow-frying and deep-frying. Results indicated widespread use of cow, pig and sheep meat in all types of sausages regardless of label identification. Some purchased sausages exceeded regulation limits for fat and starch content. Fat retention was lowest in beef sausages cooked by frying rather than grilling. Pork sausages retained most of their fat on cooking, regardless of method. 相似文献
11.
番茄红素的抗氧化及抗肿瘤作用 总被引:6,自引:0,他引:6
为促进番茄红素在保健食品中的应用,对番茄红素的抗氧化和抗肿瘤作用进行了论述。番茄红素是最主要的类胡萝卜素。几乎存在于所有的番茄和番茄类制品中。体外实验证明,在饮食胡萝卜素中,番茄红素是最强的单线态氧捕捉剂。已有实验证明番茄红素摄入量或血清中番茄红素水平与患癌风险有显的负相关关系。 相似文献
12.
Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork 总被引:2,自引:0,他引:2
The effect of dietary oil (linseed or soybean oil) and antioxidant treatment (α-tocopheryl acetate (AT; 40ppm) versus a cocktail (AOC; 200ppm): α-tocopheryl acetate+rosemary+citric acid+gallic acid) on colour, lipid and protein oxidation of fresh and processed pork was investigated. No effect of oil source on different parameters of oxidation was seen. No effect of antioxidant treatment on colour stability of fresh longissimus thoracis (LT) or cooked cured ham (CCH) was observed. For both antioxidant treatments, lipid oxidation in fresh LT and CCH was well controlled during display. However, lipid oxidation increased significantly in pre-frozen uncured cooked meat under aerobic conditions. No unambiguous effect of antioxidant treatment on protein oxidation was observed. There seemed to be no clear link between colour, protein and lipid oxidation. At the dose used in this study, no additional or synergistic effects of the extra components of the AOC on the different oxidation parameters was found. 相似文献
13.
R.P. Fregonesi R.G. Portes A.M.M. Aguiar L.C. Figueira C.B. Gonçalves V. Arthur C.G. Lima A.M. Fernandes M.A. Trindade 《Meat science》2014
Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma radiation on the shelf-life of lamb meat, vacuum-packed and stored under refrigeration, by assessing the microbiological safety, physicochemical stability and sensory quality. Lamb loin cuts (Longissimus dorsi) were irradiated with 1.5 kGy and 3.0 kGy. The samples, including control, were stored at 1 ± 1 °C during 56 days. Samples were analyzed on zero, 14, 28, 42 and 56 days by their microbiological and physicochemical characteristics. Sensory quality was carried out on day zero. The results showed a reduction (p < 0.05) in the microbial load of the irradiated samples. The acceptance of lamb loins was not affected (p > 0.05) by the radiation doses. Thus gamma irradiation at 3.0 kGy was effective in reducing the content of microorganisms, without harming the physicochemical characteristics evaluated. 相似文献
14.
The present paper examines whether certain processing factors may influence the oxidative stability of whey protein oil-in-water emulsions, which are structurally close to innovative industrial products (e.g. “fresh-cheese” and “non-dairy cream” types). 相似文献
15.
M. E. Gonzlez-Fandos M. Sierra M. L. García-Lopez M. C. García-Fernndez A. Otero 《Meat science》1999,52(4):291-419
The effects of formulation, starter culture and fermentation temperature on growth and synthesis of toxin A (SEA) and TNase by Staphylococcus aureus during fermentation and drying of Spanish chorizo were investigated. Inhibitory factors able to inhibit SEA synthesis in culture media were unable to prevent SEA production in chorizo fermented at 20 and 30°C, though a lower temperature and starter culture SP318 (Lactobacillus sake, Pediococcus pentosaceous and Staphylococcus xylosus) decreased staphylococcal growth and SEA formation. Reduction and even disappearance of the SEA during ripening was observed. In most batches, TNase was a reliable indicator of staphylococcal growth and SEA production. Dextrose added to the salchichón formulation repressed S. aureus growth during drying. Lactobacillus curvatus in combination with dextrose was an effective anti-staphylococcal agent during fermentation. 相似文献
16.
沙蒿胶是一种可工业化发展的食品添加剂和药用资源。本试验研究了沙蒿胶在乳化香肠生产中的添加效果。单因素试验表明,当沙蒿胶的添加量为0.3g/kg时,产品的黏着性明显提高(P<0.05);沙蒿胶经过与水和脂肪乳化后添加,对于产品黏着性的提高有更好的效果;水和脂肪使用量的增加可降低产品的黏着性并导致析水性升高;淀粉使用量的增加可以降低产品的析水率,但同时降低了产品的弹性(P<0.05);大豆蛋白用量的增加可提高产品的弹性,改善产品品质(P<0.05)。正交试验确定了沙蒿胶在乳化香肠中的最优添加量为0.3g/kg,同时脂肪和水的用量各增加2.25%、淀粉2%和大豆蛋白1%。最终结果表明,添加一定量的沙蒿胶和水、脂肪、大豆蛋白等物质不仅可以保证产品的优良品质,而且降低了生产成本,有助于企业效益的提高。 相似文献
17.
The sensory and physiochemical properties of sausages with varying fat and salt levels were investigated. Twenty eight sausages were produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Sausages were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25), evaluated each product in duplicate for colour, texture, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale. 相似文献
18.
19.
20.
Kenaf (Hibiscus cannabinus L.) seed oil has high potential to be used as edible oil. Despite the high content of polyunsaturated fatty acids, one of the major complications in commercialisation kenaf seed oil is its rapid oxidation, which leads to the production of undesirable toxic substances such as peroxides. The objective of this study was to investigate the effect of total solids content (TSC) on the oxidative stability of microencapsulated kenaf seed oil (MKSO) and to compare its oxidative stability with bulk kenaf seed oil upon accelerated storage. Microcapsules with 20%, 30% and 40% total solids content were prepared. Physical properties, such as the emulsion characteristics and microcapsules characteristics were also studied. Results showed that bulk kenaf seed oil was oxidised to a greater extent compared to the microencapsulated samples. The results showed that 40% total solids content microcapsules had the lowest peroxide value (PV), p-anisidine value (AnV), total oxidation (TOTOX) value and free fatty acid (FFA) value, which were 3.70 ± 0.83 meq O2/kg oil, 16.12 ± 0.19, 23.52 ± 1.67 and 2.54 ± 0.06%, respectively. The microencapsulation of kenaf seed oil showed protective effect against lipid oxidation. 相似文献