抗氧化天然植物提取物及其在肉品中的应用研究进展

在各类肉品的生产和加工过程中,食品防腐添加剂对于保持产品营养特性和安全性必不可少.然而,人们期待肉品中所添加的成分尽可能源自天然产物,因此寻找可替代食品防腐抗氧化添加剂功能的天然提取物越来越受到关注.现有研究的抗氧化天然提取物来源于蔬菜、水果、香辛料、草本和种子等,主要作用是抑制脂质氧化、酸败,也可在一定程度上抑制微生...     

香辛料提取物及其在肉制品抑菌防腐中的应用进展

肉品腐败被认为是食品工业中最重要的经济和健康问题之一,而抑菌防腐剂的应用是阻止化学变质和微生物腐败的主要手段.由于消费者对化学防腐剂安全性的担忧,相对更为安全的天然或"绿色"的替代品越来越受到关注.研究表明,天然香辛料提取物具有显著的抑菌性和抗氧性,其作用机理是基于对微生物细胞壁的降解、细胞膜的破坏、膜蛋白的损伤,以及...     

香辛料提取物在肉类食品中抑菌护色作用的研究

鲜肉以及肉制品的腐败和褪色作用会造成巨大的经济损失。香辛料提取物作为天然防腐护色剂的一种,既可以抑制肉制品中的腐败菌,又可以延缓肉制品发生褪色现象,最重要的是能够保证消费者的食用安全。本文详细论述了肉类食品氧化褪色的机理、香辛料提取物的制备、提取物的抑菌、保色机理,以及香辛料提取物在肉类食品中的应用和发展前景,为提高肉类制品品质和食品安全性提供了理论指导。     

香辛料提取物抑菌抗氧化机理及在冷却肉保鲜中的应用

香辛料在食品加工业中应用越来越广泛,香辛料中含有酚类和精油(萜类),其提取物作为天然保鲜剂,不仅能够改变鲜肉良好的感官品质、独特的风味,还具有抑菌、防腐和抗氧化作用。简要介绍了香辛料提取物提取和成分分析方法、抑菌抗氧化活性、作用机理及其在冷却肉保鲜中的应用。     

植物源香辛料对E.coli O157：H7的杀菌效果比较

以常见植物源香辛料包括八角、丁香、桂皮、茴香、芥末、花椒、麻椒、香叶为材料,研究其醇提取物在不同浓度和作用时间下对E.coli O157：H7的杀菌效果,并分析不同产地对香辛料杀菌效果的影响。结果表明：试验用香辛料对E.coli O157：H7均具有一定的杀菌作用,杀菌能力差异显著（p＜0.05）,杀菌效果最好的香辛料为丁香,体积分数为9.1%的丁香提取物作用1 h可杀灭E.coli O157：H7 5 lg（CFU/mL）以上,其次为八角;相比其它香辛料,芥末提取物杀灭E.coli O157：H7的效果不理想,体积分数为50%的3个不同芥末产品提取物处理1 h平均杀灭2.47 lg（CFU/mL）E.coli O157：H7;产地来源对某些香辛料的杀菌能力有影响,如茴香、桂皮、八角（p＜0.05）。     

3种不同香辛料提取物对猪肉肌原纤维蛋白功能特性的影响

将迷迭香、丁香、肉桂3种香辛料提取物添加到猪肉肌原纤维蛋白中(0.005、0.010、0.020 g/g pro),研究其对蛋白质巯基、表面疏水性、溶解度及凝胶特性的影响。结果表明,3种香辛料提取物均降低了蛋白质的总巯基含量和溶解性,表面疏水性随添加量的增加先升高后降低。3个添加量在加热最终阶段弹性模量(G’)均高于对照组,低、中添加量提取物使凝胶强度增加,有利于蛋白凝胶的形成,而高添加量提取物对凝胶形成有破坏作用。因此,香辛料提取物与肌原纤维蛋白发生相互作用,从而对蛋白质的结构和凝胶特性产生影响。     

天然香辛料及其复配对脂肪氧化的影响

比较肉豆蔻、丁香、肉桂、生姜、甘草、月桂、白芷、牛至、茴香、迷迭香十种香辛料不同溶剂提取物的抗氧化效果,然后筛选出四种香辛料提取物,与生育酚(VE)两两复配,考察复配天然抗氧化剂对猪油体系氧化的抑制效果。结果表明:在猪油体系中,同等条件下香辛料乙醇提取物的抗氧化效果优于香辛料水提取物;不同抗氧化剂的作用效果从大到小依次为:BHT生姜甘草迷迭香丁香白芷肉豆蔻月桂桂皮牛至茴香;以生姜、甘草、迷迭香、丁香乙醇提取物以及VE两两复配试验发现,天然抗氧化剂复配具有增效效果,其中迷迭香-生姜效果更优于BHT单独作用效果;抗氧化效果较好的三种复配天然抗氧化剂组合为:迷迭香-生姜BHT甘草-迷迭香VE-迷迭香。     

天然香辛料对叫化鸡中腐败细菌的抑制作用研究

研究肉类加工常用香辛料对叫化鸡产品中典型腐败菌的生长抑制效果。选择13种香辛料,通过平板孔阱法研究香辛料提取物对变质叫化鸡中分离所得的腐败菌的抑制作用,并考察加热处理对抑菌作用稳定性的影响,结果显示香辛料提取物具有广谱且稳定的抑菌作用,原料鸡经香辛料腌制处理后加工的叫化鸡产品在储藏期间菌落总数显著低于未经香辛料腌制的对照组。     

香辛料提取物对乳化香肠抗氧化作用的研究

研究香辛料提取物在乳化香肠中的添加效果,讨论不同浓度与不同品种的香辛料提取物对香肠品质影响,并通过正交试验以及模糊数学方法的感官评定,确定当香辛料提取物丁香为1.5%、连翘1.0%、桂皮1.5%时抗氧化效果最好.     

肉品加工中香辛料及添加物的利弊

在肉品加工过程中,为了改善产品的外观、品质、风味等,往往加入某些香辛料和添加剂,更有甚者为了追求风味,加大某些香辛料的用量。虽说某些香辛料可以给肉制品增加香气和滋味,抑制或矫正不良气味和滋味,而且某些香辛料本身就为中药材,也就是说在某些方面起到了药物性作用。众所周知,是药三分毒。即其具有反面性,据有关资料表明,如长期摄入,易在人体内产生积聚效应或叠加毒性,甚至具有致突变性或致癌性,为此,对香辛料及某些添加剂的利与弊,必须慎重视之。     

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     

Natural and simulated meat flavors (with particular reference to beef)

Current information relating to the chemical composition of both natural and simulated meat flavors is presented, with particular reference to beef flavor. The origin of natural meat flavor is described in terms of the nature of the precursors and the formation pathways of volatile components contributing to meat flavor. A table listing the aroma components of natural beef is included and their relative contributions to the overall flavor is considered. The historical development of commercial meat flavorings is traced from the early spice blends and meat extracts to the thermally produced imitation meat flavors (processed meat flavorings) including “reaction products” and flavorings derived from natural meat. Some G.B. and U.S. “reaction products” patents and meat flavor contributing compounds patented since 1960 are summarized in tabular form.     

Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action

Three experiments were conducted to assess the antioxidant efficacy of spice extracts in cooked meat. In experiment 1, antioxidant activity of 13 common spice extracts was screened in a liposome system. Six of the extracts (clove, rosemary, cassia bark, liquorice, nutmeg, and round cardamom), identified to have the greatest total phenolic contents, were strongly inhibitory of TBARS formation. In experiment 2, 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing power, and metal chelation of these six spice extracts were evaluated. Clove exhibited the greatest reducing power, and all had strong DPPH scavenging activity. In experiment 3, clove, rosemary, and cassia bark extracts were further tested for in situ antioxidant efficacy. Cooked pork patties containing these spice extracts had markedly reduced TBARS formation and off-flavour scores but a more stable red colour, during storage. The results demonstrated strong potential of spice extracts as natural antioxidants in cooked pork products.     

肉制品中亚硝胺形成机制及植物源提取物对其阻断效果的研究进展

亚硝胺是一类强化学致癌物,肉制品加工过程中可由亚硝化试剂和胺类化合物在弱酸性条件下反应形成。本文综述了加工肉制品中亚硝胺的形成机理、形成影响因素以及其对人体的潜在危害（致癌性和致突变性）,进而从肉制品加工的角度着手,重点探讨了植物源天然提取物（天然果蔬提取物、天然香辛料提取物、中草药提取物）对亚硝酸盐的清除能力以及对亚硝胺形成的阻断作用,为抑制规模化肉制品加工生产中的亚硝胺形成提供理论指导。     

Plant extracts as natural antioxidants in meat and meat products

Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of synthetic antioxidants. Thus most of the recent investigations have been directed towards the identification of natural antioxidants from various plant sources. Plant extracts have been prepared using different solvents and extraction methods. Grape seed, green tea, pine bark, rosemary, pomegranate, nettle and cinnamon have exhibited similar or better antioxidant properties compared to some synthetic ones. This review provides the recent information on plant extracts used as natural antioxidants in meat and meat products, specifically red meat.     

Incidence of aflatoxin B1 in the Egyptian cured meat basterma and control by gamma-irradiation

In the present studies trials have been carried out to investigate the occurrence of aflatoxin B1 in the Egyptian cured meat basterma and to control such contamination by gamma-rays. Basterma was prepared from fresh salted meat coated with spice paste and stored at room temperature. The total mould counts of basterma samples varied from 10(3) to 10(6) cfu/g in summer months and from 10(2) to 10(5) cfu/g in winter months. Aspergillus, Penicillium, Mucor, Rhizopus, Fusarium and Cladosporium were the most common fungal genera isolated from basterma samples and its components. Basterma samples contained total aflatoxins at levels from 2.8 to 47 microg x kg(-1). Aflatoxins were determined in the spice paste at levels from 9.6 to 120 microg x kg(-1) and in pepper (285.6 microg x kg(-1)), garlic (224.4 microg x kg(-1)), fenugreek (194.2 microg x kg(-1)), coriander (16 and capsicum (42.4 microg x kg(-1)). At an irradiation dose level of 3 kGy, only one sample each of pepper, fenugreek, and spice paste were contaminated with aflatoxins and all basterma samples and its components were free from aflatoxins at an irradiation dose level of 5 kGy.     

Tenderness and flavor of leg cuts from meat goats influenced by calcium chloride injection

This study was conducted to assess the potential of improving tenderness of chevon using calcium chloride (CaCl₂) injection and its effect on the palatability characteristics of chevon. Primal leg cuts from meat goats were allotted to one of four treatments: either no injection (control) or injection with water, CaCl₂ (food grade, 2.2% w/v), or CaCl₂ plus a spice mix. The CaCl₂ injection improved tenderness of goat leg cuts, proven by Warner–Bratzler shear force values and sensory panels. Furthermore, panelists were not able to detect off-flavor problems associated with CaCl₂ injection. When CaCl₂ was injected into goat leg cuts with the beef spice mixture, it resulted in a more desirable flavor. Calcium injection did not influence flavor volatile compounds in cooked chevon leg cuts. The results indicate that CaCl₂ plus spice mix injection can be applied to improve tenderness of goat meat without detrimental effects on other sensory characteristics.     

The kinetics of cooked meat haemoprotein formation in meat and model systems

The rate of cooked meat haemoprotein formation (measured as the rate of loss of myoglobin solubility) was found, at least initially, to obey first order kinetics in meat, aqueous muscle extracts and mixtures of myoglobin and bovine serum albumin. In meat at 60 °C the rate was dependent on the species, (the pigment was formed significantly faster in lamb m. longissimus dorsi than in beef m. longissimus dorsi) and anatomical location (cooked meat haemoprotein was formed in beef m. 1. dorsi about twice as rapidly as in both beef shin and chuck (shoulder) muscle of similar pH). The rate of formation was similar in aqueous muscle extracts to that found in meat and in these systems increased with decreasing pH. The activation energies for all beef systems studied were similar and typical of those associated with protein denaturation (˜300 KJ mol⁻¹); however, that from lamb appeared to be lower (˜200 KJ mol⁻¹). The problems of using colour as an index of temperature reached, either for microbial safety (E. Coli 0157:H7 destruction) or quality are discussed in the light of these results.     

天然香料精油在肉制品中的应用

介绍了肉制品香料的种类和天然香料精油的来源、优点、毒理评价以及生产工艺和主要产品，并着重介绍了天然香料精油在肉制品加工中的作用。