Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef,Food Science & Nutrition

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Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-22 , DOI: 10.1002/fsn3.1359
Mariel Calderón-Oliver _{1,

2} , Héctor B Escalona-Buendía ₂ , Edith Ponce-Alquicira ₂

Affiliation

This study evaluated the incorporation of microcapsules containing nisin and avocado peel extract on the shelf life of ground beef. Ten treatments were studied and divided into two groups: one packaged under vacuum and the other in permeable packaging. Each group contained: (a) control, (b) extract, (c) nisin, (d) empty microcapsules (only wall microcapsule system), and (e) microcapsules with extract and nisin. The samples containing the microcapsules presented lower bacterial growth and less oxidation. On day 10, the vacuum‐packaged samples with microencapsulated preservative presented a reduction in the oxidation of proteins of approximately 45%, of 30% in the growth of mesophiles, and of 38% in the growth of coliforms, as well as a reduction in the changes in the pH and ɑ_W that occur during storage, compared with the permeable control. The combination of microcapsules with vacuum packaging reduced the physicochemical and microbiological changes that occur in the controls.

中文翻译：

添加牛油果皮提取物和乳酸链球菌素微胶囊对碎牛肉品质的影响

本研究评估了含有乳链菌肽和鳄梨皮提取物的微胶囊对碎牛肉保质期的影响。研究了十种处理方法并分为两组：一组在真空下包装，另一组在渗透性包装中。每组包含：(a)对照、(b)提取物、(c)乳链菌肽、(d)空微胶囊（仅壁微胶囊系统）和(e)含有提取物和乳链菌肽的微胶囊。含有微胶囊的样品表现出较低的细菌生长和较少的氧化。第 10 天，含有微囊防腐剂的真空包装样品的蛋白质氧化减少了约 45%，嗜温菌生长减少了 30%，大肠菌群生长减少了 38%，并且与渗透性对照相比，储存期间发生的pH 和ɑ _W变化。微胶囊与真空包装的结合减少了对照中发生的物理化学和微生物变化。

更新日期：2020-02-22

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