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Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
Food Research International ( IF 8.1 ) Pub Date : 2018-06-28 , DOI: 10.1016/j.foodres.2018.06.063
Rubén Agregán , Daniel Franco , Javier Carballo , Igor Tomasevic , Francisco J. Barba , Belén Gómez , Voster Muchenje , José M. Lorenzo

The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pâté were prepared: CON, BHT, AN, FV and BB. Pâté samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 °C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pâté, except for the protein content, which resulted in a significant increase (≈2–3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.



中文翻译:

健康的猪肝酱的保质期研究,添加了结节藻,墨角藻和双歧双歧的海藻提取物

添加来自三种褐藻的海藻提取物的作用[ Ascophyllum nodosum(AN),Fusus vesiculosus(FV)和Bifurcaria bifurcata(BB)]是天然抗氧化剂的重要来源,因此研究了冷藏低脂猪肉肝酱的氧化稳定性。在研究的马铃薯中,一半的猪肉脂肪被低芥酸菜子油和高油酸葵花籽油(75:25,v / v)组成的混合物代替,从而提高了其多不饱和脂肪酸(PUFA)的脂肪酸谱。为了避免新样品中PUFA的氧化,添加了海藻提取物(500 ppm)。此外,一些样品还用合成抗氧化剂(50 ppm的BHT)(BHT)配制,还制备了对照批次(CON)(不含抗氧化剂),用于比较。因此,总共准备了五批肝酱:CON,BHT,AN,FV和BB。在4°C的冷藏温度下,分别对0、45、90、135和180天的Pâté样品进行了分析。除了蛋白质含量外,添加海藻提取物并未显着改变健康猪肉肝酱的化学组成或微生物特征(P> 0.05),从而导致用这种方法生产的批次的蛋白质含量显着增加(约2-3%)。与对照样品相比,添加了海藻提取物。在储存结束(180天)时,FV和BB批次的L *值明显低于其他批次。此外,CON批次中的a *和b *值也显着低于添加了抗氧化剂的样品。在储存时间结束时,在批次之间观察到氧化参数(共轭二烯,TBAR和羰基化合物)的差异,这表明与BHT配制的样品相比,含有海藻提取物的样品具有相似的氧化防护等级。储存期间所有批次的挥发性化合物均下降。在储存结束时,BTH,AN或BB批次中的总挥发性化合物显着低于对照批次。

更新日期:2018-06-28
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