کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8888862 1628440 2018 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging
ترجمه فارسی عنوان
عصاره چوب بلوط به عنوان آنتی اکسیدان های طبیعی برای افزایش طول عمر پیت خوک خام در بسته بندی محتوی اصلاح
کلمات کلیدی
گوشت خوک، نگهدارنده طبیعی، عصاره چوب بلوط، اکسیداسیون لیپید، ظرفیت آنتی اکسیدان، خواص ضد میکروبی، ترکیبات فرار،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The use of antioxidants and refrigeration storage in modified atmosphere packaging, MAP, are the main strategies to slow down the oxidative and microbial deterioration of fresh meat. Synthetic antioxidants are commonly used for this purpose, however due to their controversial health effects, natural alternatives for their replacement are being looked for. The main aim of this work is the evaluation of pressurised aqueous extracts from oak wood as natural preservative of pork patties. The effect of different amounts of oak wood extracts (0.05, 0.5 and 1.0%) on the self-life of pork patties packed in MAP in refrigeration during 12 days were studied in comparison with the use of sodium ascorbate as synthetic preservative. Samples treated with oak wood extracts showed lower lipid oxidation, higher antioxidant capacity and an inhibitory effect on the enterobacteria growth. Furthermore, the addition of oak wood extracts resulted in a dramatically decrease of the volatile compounds coming from the lipid oxidation reactions. On the other hand, it is noteworthy that the use of oak wood extracts modified sensorial characteristics. Intensity colour was higher and new sensorial features such as oak wood and sweet spices appeared which were well appreciated.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 111, September 2018, Pages 524-533
نویسندگان
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