香芹酚和高静水压力对冷藏条件下鸡肉品质特性的联合影响

IF 0.7 4区 农林科学 Q3 AGRONOMY
Khabat Noori Hussein, Bashdar I. Meena, Hiwa M. Ahmed, Tamás Csurka, Adrienn Varga-Tóth, Karina Hidas, Jónás Gábor, László Friedrich, István Dalmadi, Csaba Németh
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引用次数: 0

摘要

与使用合成防腐剂相比,使用高流体静力处理(HHP)和生物活性化合物(BACs)来保持肉类质量的跨栏方法的应用具有安全性,改善了健康,更容易被客户接受的优点。本研究旨在研究500和1000 ppm的天然酚类BAC香芹酚(CARV)与300和600MPa的HHP(4±0.5°C)真空密封保存28 d后对鸡肉品质属性的影响。与未加压对照肉相比,加/不加CARV后,HHP的pH值显著升高(P<0.05), L*和b*值升高,a*值降低,持水能力(WHC)降低。在肉中添加CARV后,硫代巴比妥酸活性物质(TBARS)指数降低,HHP水平较低(300 HHP),而HHP为600 MPa时,脂质氧化显著增加。第28天,所有肉类样品的嗜氧中温菌计数(AMCs)均有所增加。然而,在600HHP-No CARV、500ppm HHP300-CARV和1000ppm hhp -CARV处理的肉类中,AMCs分别减少了0.6、0.8和1.1 log。此外,尽管含有CARV的肉和对照组之间的香气模式重叠,但电子鼻能够区分对照组和HHP样品。研究结果表明,添加CARV可以提高HHP在冷藏过程中的保鲜效果,减少新鲜鸡肉的氧化变质。关键词:生物活性化合物;高流体静力处理;鸡肉;脂质氧化;微生物属性
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Combined effect of carvacrol and high hydrostatic pressure on quality attributes of chicken meat during refrigerated conditions
The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investigate the influence of natural phenolic BAC carvacrol (CARV) at 500 and 1000 ppm combined with HHP(300 and 600MPa) on the quality attributes of chicken meat after being vacuum-sealed and kept at 4 ± 0.5 °C for 28 days. The HHP showed a significantly higher pH rate (P<0.05), increased L* and b* value, decreased a* values, and reduction in water holding capacity (WHC) compared to unpressurized control meat with/without CARV. Reduction in thiobarbituric acid reactive substances (TBARS) indexes was perceived in meat supplemented with CARV, and low level of HHP (300 HHP) whereas significantly increased lipid oxidation was witnessed with HHP 600 MPa. At day 28, an increase in aerobic mesophilic counts (AMCs) was observed in all meat samples. However, reductions of about 0.6, 0.8, and 1.1 log in AMCs were seen in meat treated with 600HHP-No CARV, HHP300-CARV 500 ppm, and 600HHP-CARV 1000 ppm, respectively. Furthermore, despite the overlapping aroma pattern between meat containing CARV and control groups, the electronic nose was able to discriminate control from samples subjected to HHP. The current results demonstrate that the addition of CARV improved the conservation effects of HHP with less oxidative deterioration of fresh chicken meat during chilling storage. Keywords: Bioactive compounds; High hydrostatic processing; Chicken meat; Lipid oxidation; Microbiological properties
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来源期刊
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY
CiteScore
1.80
自引率
0.00%
发文量
18
期刊介绍: The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.
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