百里酚纳米乳液和百里酚纳米结构脂质载体对香肠质地、微生物和感官特性的性能比较研究

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Sedigheh Amiri , Somayeh Sepahvand , Mohsen Radi , Elahe Abedi
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引用次数: 0

摘要

本研究的目的是比较含胸腺酚的纳米结构脂质载体(NLC)和含亚硝酸盐(120 毫克/千克)的胸腺酚纳米乳液(NE)对香肠质量参数的影响。NLC和NE的液滴大小分别为140纳米和86.39纳米,封装效率分别为97%和94%。对香肠的研究结果表明,含有 NLC 和 NE 的所有样品的过氧化值、总挥发性碱基氮和 TBA 的升高幅度都最小,对大肠杆菌、产气杆菌、乳酸菌、嗜心性细菌、霉菌和酵母菌的生长以及总存活数的抑制作用最强,而且口感和感官属性良好,其中 NLC + 亚硝酸盐和 NE + 亚硝酸盐样品的效果最好。经过 4 周储存后,用亚硝酸盐、NLC + 亚硝酸盐和 NE + 亚硝酸盐处理的样品的 L* 和 a* 值相对较高。红色的增加与氧肌红蛋白水平的维持和高铁血红蛋白生成的减少有关。这项研究的结果表明,联合使用 NLC/NE(尤其是 NE)和 60 毫克/千克亚硝酸盐可显著提高香肠的氧化稳定性和色泽稳定性,并延缓香肠变质和异味的产生。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage

A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage

The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of E. coli, C. perfringens, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L* and a* values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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