{"title":"封装覆盆子粉的特性及其对改善改良气调包装鸡块的 pH 值、色泽质量和货架期的功效。","authors":"M I Aksu, H Arslan","doi":"10.1080/00071668.2024.2359988","DOIUrl":null,"url":null,"abstract":"<p><p>1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets.2. In the production of RP, red raspberry (<i>Rubus ideaus</i> L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed.3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO<sub>2</sub> + 60%N<sub>2</sub>) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage.4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (<i>p</i> < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (<i>p</i> < 0.05).5. With the addition of phosphate, the external surface a* value of nuggets increased (<i>p</i> < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (<i>p</i> < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (<i>p</i> < 0.05).6. The internal surface a* value increased with the addition of RP during nugget production (<i>p</i> < 0.05). The increase in a* value was greater in samples with added phosphate (<i>p</i> < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (<i>p</i> < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.</p>","PeriodicalId":9322,"journal":{"name":"British Poultry Science","volume":" ","pages":"559-573"},"PeriodicalIF":1.6000,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets.\",\"authors\":\"M I Aksu, H Arslan\",\"doi\":\"10.1080/00071668.2024.2359988\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets.2. In the production of RP, red raspberry (<i>Rubus ideaus</i> L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed.3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO<sub>2</sub> + 60%N<sub>2</sub>) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage.4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (<i>p</i> < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (<i>p</i> < 0.05).5. With the addition of phosphate, the external surface a* value of nuggets increased (<i>p</i> < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (<i>p</i> < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (<i>p</i> < 0.05).6. The internal surface a* value increased with the addition of RP during nugget production (<i>p</i> < 0.05). The increase in a* value was greater in samples with added phosphate (<i>p</i> < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (<i>p</i> < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.</p>\",\"PeriodicalId\":9322,\"journal\":{\"name\":\"British Poultry Science\",\"volume\":\" \",\"pages\":\"559-573\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-10-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"British Poultry Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/00071668.2024.2359988\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/7/12 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"British Poultry Science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/00071668.2024.2359988","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/7/12 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
引用次数: 0
摘要
1.最近的研究表明，封装的覆盆子粉（RP）是食品的天然着色剂。不过，还没有关于其在鸡块中使用的研究。此外，RP 对添加和不添加磷酸盐的产品的影响也不得而知。本研究评估了 RP（对照组、0.5%、1.0%）和磷酸盐（0.0%、0.3%）对鸡块的 pH 值和色泽质量特性的影响。 在生产 RP 时，使用麦芽糊精在喷雾干燥机中封装红树莓（Rubus ideaus L.）果汁。贮藏第 0、15、30、45、60、75、90、105 和 120 天时测量 pH 值和内外表面颜色（L*、a*、b*、C* 和 h）值。添加磷酸盐会提高样品的 pH 值，而添加 RP 则会降低 pH 值（p p p p p p p p p
Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets.
1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets.2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed.3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage.4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05).5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05).6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.
期刊介绍：
From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .
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