使用樱桃作为天然抗氧化剂及其对羊肉汉堡理化、技术和感官特性的影响

Mª Montaña López-Parra, Carmen Barraso, Mª Jesús Martín-Mateos, Palmira Curbelo, Alberto Ortiz, Lucía León, David Tejerina, Susana García-Torres
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引用次数: 0

摘要

考虑到当前人们对使用食品添加剂以及用天然生物活性化合物替代食品添加剂的兴趣,本研究的目的是对使用不同比例(2%、6% 和 10%)的甜樱桃提取物作为生产羊肉汉堡的配料的可能性进行研究。研究结果表明,添加樱桃萃取物会导致汉堡酸化,并在烹饪过程中造成更高的重量损失。汉堡中添加的樱桃含量越高,颜色越深,α-生育酚含量的增加也越明显。总抗氧化活性随着提取物添加量的增加而逐渐提高。根据偏好分析,评价最好的肉类是生肉中樱桃含量为 10%的汉堡和熟肉中樱桃含量为 2%的汉堡。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers

Use of cherry as a natural antioxidant and its influence on the physicochemical, technological and sensory properties of lamb burgers

Taking into account the current interest in the use of food additives and their replacement with natural bioactive compounds, the objective of this study is to research into the possibilities of using sweet cherry extract in various percentages (2%, 6% and 10%) as an ingredient for the production of lamb burgers. The findings of this study reveal that the addition of cherry extract causes acidification in the burgers and higher weight loss during cooking. The higher the level of cherry that was added into the burgers, the darker they became and the more significant the increase in α-tocopherol content. Total antioxidant activity was progressively increased with higher amount of extract added. According to the preference analysis, the best rated meats were burgers with 10% cherry content in raw meat and burgers with 2% cherry content in cooked meat.

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