Abstract The present study investigated the biological properties of carotenoproteins extract (CPE) from blue crab shells as well as the influence of its addition on the quality of turkey meat sausages (TMSs) containing reduced amounts of nitrites. CPE exhibited antioxidant activity in a dose-dependent manner evaluated through different in vitro antioxidant assays, and interesting antimicrobial potential. Moreover, data revealed that CPE incorporated in TMSs in combination of reduced-nitrites levels effectively inhibited thiobarbituric acid substances (TBARS) and conjugated dienes formation, and thereby, the degree of lipid oxidation. The investigation of their antioxidant activity exhibited higher potential of CPE-treated TMSs based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay. Further, CPE was able of TMSs myoglobin oxidation inhibition, with a significant improvement in the transformation of the Heme iron and lower free fatty acids (FFAs) contents. A significant stability in the color parameters of the CPE-added TMSs was as well noticed. Interestingly, CPE exhibited distinguishable antimicrobial activities in the TMSs within a shelf life of 10 days, as revealed by the estimation of total mesophilic flora (TMF). These results demonstrate that CPE, endowing with high antioxidant and antimicrobial activities, could be used as natural additive in functional foods.

中文翻译：

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加入蓝蟹壳类胡萝卜素蛋白的低亚硝酸盐火鸡肉香肠的质量和保质期的改善

摘要 本研究调查了从蓝蟹壳中提取的胡萝卜素蛋白提取物 (CPE) 的生物学特性，以及其添加对亚硝酸盐含量降低的火鸡肉香肠 (TMS) 质量的影响。CPE 以剂量依赖的方式表现出抗氧化活性，通过不同的体外抗氧化试验评估，以及有趣的抗菌潜力。此外，数据显示，在 TMS 中加入 CPE 并结合还原亚硝酸盐水平有效地抑制了硫代巴比妥酸物质 (TBARS) 和共轭二烯的形成，从而抑制了脂质氧化的程度。基于 1,1-二苯基-2-苦基肼 (DPPH) 自由基清除试验，对它们的抗氧化活性的研究表明，CPE 处理的 TMS 具有更高的潜力。更多，CPE 能够抑制 TMSs 肌红蛋白氧化，显着改善血红素铁的转化并降低游离脂肪酸 (FFA) 含量。还注意到添加 CPE 的 TMS 颜色参数的显着稳定性。有趣的是，正如总嗜温菌群 (TMF) 估计所揭示的那样，CPE 在 10 天的保质期内在 TMS 中表现出明显的抗菌活性。这些结果表明，CPE 具有很高的抗氧化和抗菌活性，可用作功能性食品中的天然添加剂。CPE 在 10 天的保质期内在 TMS 中表现出明显的抗菌活性，正如总嗜温菌群 (TMF) 的估计所揭示的那样。这些结果表明，CPE 具有很高的抗氧化和抗菌活性，可用作功能性食品中的天然添加剂。CPE 在 10 天的保质期内在 TMS 中表现出明显的抗菌活性，正如总嗜温菌群 (TMF) 的估计所揭示的那样。这些结果表明，CPE 具有很高的抗氧化和抗菌活性，可用作功能性食品中的天然添加剂。