首页> 外文期刊>Journal of Food Science >Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysate in Meat Emulsion and Their Influence on Physico-Chemical and Color Deterioration During Refrigeration Storage
【24h】

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysate in Meat Emulsion and Their Influence on Physico-Chemical and Color Deterioration During Refrigeration Storage

机译:肉乳中猪肝水解液的抗氧化和抗菌活性及其对冷藏过程中理化和颜色变差的影响

获取原文
获取原文并翻译 | 示例
       

摘要

AbstractPresent study explored the quality changes in meat emulsion during storage at refrigerated temperature prepared with inclusion of three different levels of liver protein hydrolysate (LPH) in meat emulsion (LPH1: 0.03, LPH2: 0.06, and LPH3: 0.09%) and compared with control (LPH: 0.00%) and positive control (butylated hydroxytoluene: 0.02% w/w meat emulsion). Physicochemicals, antioxidant activities, lipid oxidation, color profile, microbial quality, and microbial challenge test (MCT) were assessed for all groups. Results indicated that all evaluated attributes were considerably improved with increase in LPH concentration. Among treated groups, LPH3 was maintained comparatively better for every attribute assessed during storage studying. Regarding microbial quality, LPH3 showed (P 0.05) lower aerobic plate count, coliforms, and yeast mold counts than others. Likewise for MCT, significantly (P 0.05) lower microbial counts were recorded in LPH3 during storage. Results concluded that LPH can be a good alternative substance for the preservation of meat for lower oxidation activity and bacterial growth.Practical ApplicationMeat emulsion is more prone to lipid oxidation and microbial contamination than fresh meat. However, for the preparation of convenient, value added meat products, better utilization of freezed meat and reduced cooking time have enhanced the demand of emulsionbased meat products. Liver protein hydrolysate can be a good alternative substance for the preservation of emulsionbased meat products. Treated groups better retained their physicochemical properties, color indices, and showed lower oxidation and microbial counts than control. It can be exploited commercially for the preparation of functional foods, nutraceuticals, and cosmeceuticals.
机译:摘要目前的研究探讨了在肉糜中包含三种不同水平的肝蛋白水解产物(LPH)(LPH1:0.03,LPH2:0.06和LPH3:0.09%)制备的冷藏温度下肉糜的质量变化,并与对照进行了比较(LPH:0.00%)和阳性对照(丁基化羟基甲苯:0.02%w / w肉糜)。评估了所有组的物理化学物质,抗氧化剂活性,脂质氧化,颜色特征,微生物质量和微生物攻击测试(MCT)。结果表明,所有评估的属性都随着LPH浓度的增加而大大改善。在治疗组中,LPH3在贮藏研究期间评估的每个属性方面都保持相对较好。关于微生物质量,LPH3的有氧平板数,大肠菌群和酵母菌数比其他细菌低(P 0.05)。同样,对于MCT,在存储过程中LPH3中记录到的微生物数量明显降低(P 0.05)。结果表明,LPH可以作为保存肉类的良好替代品,具有较低的氧化活性和细菌生长。实际应用与新鲜肉类相比,肉类乳剂更容易发生脂质氧化和微生物污染。然而,为了制备方便的,增值的肉制品,冷冻肉的更好利用和减少的烹饪时间增加了基于乳剂的肉制品的需求。肝蛋白水解产物可以作为保存乳基肉制品的良好替代物质。与对照组相比,治疗组更好地保留了其理化性质,颜色指数,并显示出较低的氧化和微生物数量。它可以商业用途用于制备功能性食品,保健食品和药妆品。

著录项

  • 来源
    《Journal of Food Science》 |2019年第9期|1844-1853|共10页
  • 作者

  • 作者单位

    Dept. of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences Univ. Ludhiana Punjab India;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    antimicrobial activity; ERV; pork; redness; TBARS;

    机译:抗菌活性ERV;猪肉;发红;待定;
  • 入库时间 2022-08-18 05:21:00

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号