Potency of butylated hydroxytoluene and optimized black pepper extract as additives on quality characteristics of stored (4 °C) pork on various days

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-05-02 DOI:10.1007/s10068-024-01567-3

Adeola Adegoke, Samuel Olakayode

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Abstract

The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability from 72 to 91.9%, yielding sixty-three bio-compounds. Next, control (0% antioxidant), vitamin E, and BPE groups were formed, each replicated five times in a Completely Randomized Design. Meat physico-chemical and fatty acid (FA) indices, malondialdehyde (MDA) content, and microbial profile were evaluated [day (d) 0, 5, and 10]. Results indicate BPE had lower (p < 0.05) pH (5.85) and least cooking loss (19.30%). BPE had reduced (p < 0.05) saturated FA (SFA) of 2.18 but higher poly unsaturated FA (PUFA)—13.17; UFA (18.82), PUFA: SFA (6.05), and omega 6 (7.69). Also, BPE had lowest (p < 0.05) MDA on d 5 (2.16) and 10 (3.45) of storage (4 °C), while coliform was not seen (p < 0.05) on BPE-incorporated samples on d 0 and 5. BPE contains bio-compounds that are effective and safe for meat storage.

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丁基羟基甲苯和优化黑胡椒提取物作为添加剂对不同天数储存（4 °C）的猪肉质量特性的影响

研究探讨了丁基羟基甲苯和黑胡椒提取物（BPE）作为添加剂的功效。黑胡椒提取物的可取率从 72% 提高到 91.9%，产生了 63 种生物化合物。然后，按照完全随机设计法将对照组（抗氧化剂含量为 0%）、维生素 E 组和 BPE 组分别重复五次。对肉类理化和脂肪酸（FA）指数、丙二醛（MDA）含量和微生物概况进行了评估（第 0、5 和 10 天）。结果表明，BPE 的 pH 值较低 (p < 0.05) (5.85)，蒸煮损失最少 (19.30%)。BPE 的饱和脂肪酸 (SFA) 降低了 2.18 (p < 0.05)，但多不饱和脂肪酸 (PUFA)-13.17 较高；UFA (18.82)、PUFA: SFA (6.05) 和欧米伽 6 (7.69) 较高。此外，在贮藏（4 °C）第 5 天（2.16）和第 10 天（3.45），BPE 的 MDA 最低（p < 0.05），而在第 0 天和第 5 天，BPE 混入的样品中未发现大肠菌群（p < 0.05）。BPE 含有生物化合物，对肉类储藏有效且安全。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.