{"title":"丁基羟基甲苯和优化黑胡椒提取物作为添加剂对不同天数储存（4 °C）的猪肉质量特性的影响","authors":"Adeola Adegoke, Samuel Olakayode","doi":"10.1007/s10068-024-01567-3","DOIUrl":null,"url":null,"abstract":"<div><p>The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability from 72 to 91.9%, yielding sixty-three bio-compounds. Next, control (0% antioxidant), vitamin E, and BPE groups were formed, each replicated five times in a Completely Randomized Design. Meat physico-chemical and fatty acid (FA) indices, malondialdehyde (MDA) content, and microbial profile were evaluated [day (d) 0, 5, and 10]. Results indicate BPE had lower (<i>p</i> < 0.05) pH (5.85) and least cooking loss (19.30%). BPE had reduced (<i>p</i> < 0.05) saturated FA (SFA) of 2.18 but higher poly unsaturated FA (PUFA)—13.17; UFA (18.82), PUFA: SFA (6.05), and omega 6 (7.69). Also, BPE had lowest (<i>p</i> < 0.05) MDA on d 5 (2.16) and 10 (3.45) of storage (4 °C), while coliform was not seen (<i>p</i> < 0.05) on BPE-incorporated samples on d 0 and 5. BPE contains bio-compounds that are effective and safe for meat storage.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3367 - 3377"},"PeriodicalIF":2.4000,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potency of butylated hydroxytoluene and optimized black pepper extract as additives on quality characteristics of stored (4 °C) pork on various days\",\"authors\":\"Adeola Adegoke, Samuel Olakayode\",\"doi\":\"10.1007/s10068-024-01567-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability from 72 to 91.9%, yielding sixty-three bio-compounds. Next, control (0% antioxidant), vitamin E, and BPE groups were formed, each replicated five times in a Completely Randomized Design. Meat physico-chemical and fatty acid (FA) indices, malondialdehyde (MDA) content, and microbial profile were evaluated [day (d) 0, 5, and 10]. Results indicate BPE had lower (<i>p</i> < 0.05) pH (5.85) and least cooking loss (19.30%). BPE had reduced (<i>p</i> < 0.05) saturated FA (SFA) of 2.18 but higher poly unsaturated FA (PUFA)—13.17; UFA (18.82), PUFA: SFA (6.05), and omega 6 (7.69). Also, BPE had lowest (<i>p</i> < 0.05) MDA on d 5 (2.16) and 10 (3.45) of storage (4 °C), while coliform was not seen (<i>p</i> < 0.05) on BPE-incorporated samples on d 0 and 5. BPE contains bio-compounds that are effective and safe for meat storage.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"33 14\",\"pages\":\"3367 - 3377\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-05-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01567-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01567-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Potency of butylated hydroxytoluene and optimized black pepper extract as additives on quality characteristics of stored (4 °C) pork on various days
The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability from 72 to 91.9%, yielding sixty-three bio-compounds. Next, control (0% antioxidant), vitamin E, and BPE groups were formed, each replicated five times in a Completely Randomized Design. Meat physico-chemical and fatty acid (FA) indices, malondialdehyde (MDA) content, and microbial profile were evaluated [day (d) 0, 5, and 10]. Results indicate BPE had lower (p < 0.05) pH (5.85) and least cooking loss (19.30%). BPE had reduced (p < 0.05) saturated FA (SFA) of 2.18 but higher poly unsaturated FA (PUFA)—13.17; UFA (18.82), PUFA: SFA (6.05), and omega 6 (7.69). Also, BPE had lowest (p < 0.05) MDA on d 5 (2.16) and 10 (3.45) of storage (4 °C), while coliform was not seen (p < 0.05) on BPE-incorporated samples on d 0 and 5. BPE contains bio-compounds that are effective and safe for meat storage.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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