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Antioxidant extract from cauliflower leaves effectively improve the stability of pork patties during refrigerated storage
Journal of Food Processing and Preservation ( IF 2.5 ) Pub Date : 2020-05-22 , DOI: 10.1111/jfpp.14510
Huiyun Zhang 1 , Ying Liang 1 , Xinling Li 1 , Huaibin Kang 1
Affiliation  

The present study was conducted to study the impacts of cauliflower leaf extract (CLE) at 2.5, 5.0, and 10 (g/kg) on lipid and protein oxidation, microbiological and quality deterioration of pork patties stored for 9 days at 4°C. Pork patties incorporated with CLE showed higher total phenolic content (TPC) and 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) values, and lower 2‐thiobarbituric reactive substances (TBARS) values and protein carbonyl contents than the control sample during storage. Pork patties incorporated with CLE also had decreased L* values (p < .05) and increased a* values (p < .05) when compared with the control. Similarly, microbial growth was retarded in pork patties containing CLE when compared with the control during refrigerated storage. Moreover, the addition of CLE improved sensory scores of pork patties. These results suggested that CLE was effective in protecting pork patties from oxidation and quality deterioration during refrigerated storage for 9 days.

中文翻译:

花椰菜叶中的抗氧化剂提取物可有效改善冷藏过程中猪肉馅饼的稳定性

本研究旨在研究2.5、5.0和10(g / kg)的花椰菜叶提取物(CLE)对在4°C下储存9天的猪肉馅饼的脂质和蛋白质氧化,微生物和品质下降的影响。储存过程中,与CLE结合的猪肉馅饼显示出较高的总酚含量(TPC)和2,2-二苯基-1-吡啶甲基肼基(DPPH)值,并且2-硫代巴比妥活性物质(TBARS)值和蛋白质羰基含量较低。加入CLE的猪肉馅饼的L *值也降低(p  <.05),而a *值也有所提高(p <.05)。同样,与冷藏相比,含CLE的猪肉馅饼的微生物生长受到抑制。此外,添加CLE可改善猪肉小馅饼的感官评分。这些结果表明,CLE可有效地保护猪肉小馅饼在冷藏存储9天期间免于氧化和质量下降。
更新日期:2020-05-22
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