迷迭香和百里香提取物对鸡肉汉堡的脂肪酸谱、脂质氧化、质量和一些脂肪健康相关指数的影响

Q3 Social Sciences

African Journal of Food, Agriculture, Nutrition and Development Pub Date : 2024-01-29 DOI:10.18697/ajfand.126.24065

Mebarkia El, Al-Abdullahal-Sawalha, R. Mashal, Basem Al-Sawalha

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引用次数: 0

摘要

目前的研究旨在将天然成分（迷迭香和百里香提取物以及它们的组合）加入鸡肉汉堡的配方中，试图改善其脂肪酸含量、脂质氧化、质量和一些与脂肪健康相关的指标。共生产了四批鸡肉汉堡：产品 1：对照汉堡；产品 2：迷迭香提取物强化汉堡；产品 3：百里香提取物强化汉堡；产品 4：迷迭香和百里香提取物强化汉堡。对样品的化学特性（水分、灰分、脂肪、蛋白质和碳水化合物）、脂肪酸谱、硫代巴比妥酸活性物质（TBARS）进行了分析，以确定脂质氧化情况，并通过计算动脉粥样硬化指数和血栓形成指数、多不饱和脂肪酸/不饱和脂肪酸（PUFA/SFA）比值以及欧米伽-6/欧米伽-3（ω 6/ω 3）脂肪酸比值来确定鸡肉汉堡的营养质量。结果表明，在鸡肉汉堡中加入提取物后，反式脂肪的百分比从 0.06 显著降至 0.02，致动脉粥样硬化指数（AI）和血栓形成指数（IT）分别从 0.30 降至 0.26 和 0.79 降至 0.72。饱和脂肪酸（SFA）从 27.33 降至 27.23，降幅不明显。然而，鸡肉汉堡中的多不饱和脂肪酸（PUFA）含量从 15.36 增至 19.67，单不饱和脂肪酸（MUFA）含量从 47.28 增至 48.88，ω 6/ω 3 比率从 13.49 增至 15.85，PUFA/SFA 比率从 0.56 增至 0.72。而添加提取物对新鲜制作和储存的汉堡的感官特性有不同的影响。结论是用迷迭香和百里香提取物强化鸡肉汉堡可改善其营养和质量特性，并在感官评价方面带来理想的变化。关键词：迷迭香提取物迷迭香提取物百里香提取物脂肪酸含量健康指数

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Effect of rosemary and thyme extracts on the fatty acid profile, lipid oxidation, quality and some fat health related indices of chicken burger

The current study aimed to include natural ingredients (rosemary and thyme extracts, as well as a combination of them) in the formulation of chicken burgers in an attempt to improve their fatty acid profile, lipid oxidation, quality and some fat health related indices. Four batches of chicken burgers were manufactured: product 1: control burger, product 2: burger fortified with rosemary extract, product 3: burger fortified with thyme extract, product 4: burger fortified with rosemary and thyme extracts. The samples were analyzed for their chemical characteristics (moisture, ash, fat, protein, and carbohydrates), fatty acid profile, thiobarbituric acid reactive substances (TBARS) to determine lipid oxidation, and nutritional quality of chicken burger by calculating the atherogenic and thrombogenic indices, polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratio, and omega-6 / Omega-3 (ω 6/ω 3) fatty acid ratio. The results showed that the incorporation of extracts in the chicken burger caused a significant decrease in the percentage of trans-fat from 0.06 to 0.02 and atherogenic (AI) and thrombogenic (IT) indices from 0.30 to 0.26 and from 0.79 to 0.72, respectively. A non-significant decrease in saturated fatty acid (SFA) from 27.33 to 27.23was noted. However, a significant increase in the levels of polyunsaturated fatty acid (PUFA) from 15.36 to 19.67, monounsaturated fatty acid (MUFA) from 47.28 to 48.88, ω 6/ω 3 ratio from 13.49 to 15.85, and PUFA/SFA ratio from 0.56 to 0.72 in chicken burger was observed. Whereas addition of the extracts had a variable influence on the sensory characteristics of the freshly prepared and stored burgers. It was concluded that the fortification of chicken burger with rosemary and thyme extracts improved the nutritional and quality properties and gives a desirable change in sensory evaluation. Key words: Rosemary extract, Thyme extract, Fatty acid profile, Health indices

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来源期刊

African Journal of Food, Agriculture, Nutrition and Development Agricultural and Biological Sciences-Agricultural and Biological Sciences (miscellaneous)

CiteScore

0.90

自引率

0.00%

发文量

124

审稿时长

24 weeks

期刊介绍： The African Journal of Food, Agriculture, Nutrition and Development (AJFAND) is a highly cited and prestigious quarterly peer reviewed journal with a global reputation, published in Kenya by the Africa Scholarly Science Communications Trust (ASSCAT). Our internationally recognized publishing programme covers a wide range of scientific and development disciplines, including agriculture, food, nutrition, environmental management and sustainable development related information.