含芦荟提取物的食用涂层对熟土鸡肉氧化稳定性和质量参数的影响

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2024-03-15 DOI:10.3989/gya.0213231

G. Yılmaz, A.İ. Küçük, D. Bilecen Şen, B. Kılıç

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引用次数: 0

摘要

本研究探讨了将芦荟凝胶（AVG）和芦荟叶皮（AVLS）提取物添加到可食用涂层（EC）中对延缓脂质氧化和提高熟土鸡肉在 4 °C 下储存 14 天的质量特性的影响。结果表明，AVG 和 AVLS 提取物的总酚含量相似。使用氨基甲酸乙酯可降低 pH 值，提高 aw 值。在氨基甲酸乙酯配方中添加 2% 的 AVG 或 AVLS 提取物也会降低 TBARS 和 ORP 值。虽然含有 AVG 或 AVLS 提取物的氨基甲酸乙酯不会影响质地特性，但会降低 L*、a* 和 b* 色值。研究结果表明，加工者可将芦荟提取物添加到乳清冻干粉中，以改善对脂质氧化的抑制，并保持禽肉产品在冷藏贮存期间的质量特性。

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Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality