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Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties
Meat Science ( IF 7.1 ) Pub Date : 2018-06-21 , DOI: 10.1016/j.meatsci.2018.05.022
Marta Alejandre , Diana Ansorena , María Isabel Calvo , Rita Yolanda Cavero , Iciar Astiasarán

The addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indicated that catechins were the major polyphenols present in the Prunus spinosa L. extract. The antioxidant capacity increased as a result of the extract addition, as shown by the comparison of the gel emulsions, with and without it (APG and AG, respectively). Beef patties containing APG as fat replacer (modified patties) had a lower fat content (5.3% versus 10.75%), doubled the antioxidant activity and the DHA content, and improved the stability against oxidation by reducing the peroxide content more than two fold when compared to control patties. In addition, instrumental color measured by the CIE L*a*b* system showed no significant difference between control and modified raw patties. Moreover, the sensory acceptability of the new formulation was confirmed by a like/dislike hedonic test.



中文翻译:

含微藻油和黑刺李(Prunus spinosa L.)分支提取物的凝胶乳液对减脂牛肉馅饼的抗氧化能力和可接受性的影响

检验了将黑刺李分支提取物(Prunus spinosa L.)添加到含有微藻油的凝胶乳剂体系中,以获得功能成分(APG),用作牛肉馅饼的脂肪替代品。色谱分析表明儿茶素是多刺李中的主要多酚类物质L.提取物。如通过添加和不添加凝胶乳液(分别为APG和AG)的凝胶乳液的比较所示,由于添加了提取物,抗氧化能力增强了。含有APG作为脂肪替代品的牛肉馅饼(改性馅饼)的脂肪含量较低(5.3%对10.75%),抗氧化活性和DHA含量翻了一番,并且通过将过氧化物含量降低了两倍以上,提高了抗氧化稳定性控制肉饼。此外,通过CIE L * a * b *系统测得的仪器颜色在对照肉饼和改性肉饼之间没有显着差异。此外,通过相似/不喜欢的享乐主义测试证实了新制剂的感官可接受性。

更新日期:2018-06-21
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