用从相思树树皮和树叶中提取的多酚强化生碎牛肉饼的质量保证

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Kudzai N. Ngongoni , Trust M. Pfukwa , Cletos Mapiye
{"title":"用从相思树树皮和树叶中提取的多酚强化生碎牛肉饼的质量保证","authors":"Kudzai N. Ngongoni ,&nbsp;Trust M. Pfukwa ,&nbsp;Cletos Mapiye","doi":"10.1016/j.meatsci.2024.109665","DOIUrl":null,"url":null,"abstract":"<div><p><em>Acacia mearnsii</em> byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from <em>A. mearnsii</em> bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (<em>P</em> ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (<em>P</em> ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (<em>P</em> ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (<em>P</em> ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (<em>P</em> &gt; 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (<em>P</em> ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (<em>P</em> ≤ 0.05). Findings suggest that <em>A. mearnsii-</em>derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109665"},"PeriodicalIF":7.1000,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024002420/pdfft?md5=d805fa48666344ce75e3bca5d5a1a241&pid=1-s2.0-S0309174024002420-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves\",\"authors\":\"Kudzai N. Ngongoni ,&nbsp;Trust M. Pfukwa ,&nbsp;Cletos Mapiye\",\"doi\":\"10.1016/j.meatsci.2024.109665\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><em>Acacia mearnsii</em> byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from <em>A. mearnsii</em> bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (<em>P</em> ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (<em>P</em> ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (<em>P</em> ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (<em>P</em> ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (<em>P</em> &gt; 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (<em>P</em> ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (<em>P</em> ≤ 0.05). Findings suggest that <em>A. mearnsii-</em>derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.</p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"219 \",\"pages\":\"Article 109665\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-09-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0309174024002420/pdfft?md5=d805fa48666344ce75e3bca5d5a1a241&pid=1-s2.0-S0309174024002420-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024002420\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024002420","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

相思树副产品天然含有大量不同的多酚,具有抗氧化特性,可用于延长易腐食品的氧化保质期。本研究评估了添加 450 μg/g A. mearnsii 树皮多酚提取物(AMBE)或树叶多酚提取物(AMLE)的生碎牛肉饼的氧化保质期,并与阳性对照组(焦亚硫酸钠;SMB)和阴性对照组(无提取物;CTL)进行了比较。与 AMLE 相比,AMBE 的原花青素、总酚、类黄酮和单宁含量更高(P ≤ 0.05),因此体外抗氧化活性更高(P ≤ 0.05)。与 CTL 相比,多酚提取物提高了牛肉饼的抗氧化活性(P ≤ 0.05),但 SMB 的表现更好(P ≤ 0.05)。与 CTL 相比,在牛肉饼中添加多酚提取物(尤其是 AMBE)可延缓牛肉饼在零售陈列过程中的颜色劣化和肌红蛋白氧化,但其效果不如 SMB(P ≤ 0.05)。使用多酚提取物和 SMB 强化的牛肉饼的过氧化值、TBARS 和 p-甲氧基苯胺值相当(P > 0.05),均低于 CTL 肉饼(P ≤ 0.05)。牛肉饼中蛋白质硫醇含量的顺序如下CTL≥AML≥AMBE≥SMB(P≤0.05)。研究结果表明,A. mearnsii 衍生的多酚抗氧化剂,尤其是 AMBE,在延长生牛肉饼的氧化保质期方面具有巨大潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Acacia mearnsii byproducts are naturally endowed with a plethora of diverse polyphenols that exhibit antioxidant properties indicating potential application in enhancing oxidative shelf-life of perishable foods. The current study evaluated the oxidative shelf-life of raw ground beef patties fortified with 450 μg/g of polyphenolic extracts from A. mearnsii bark (AMBE) or leaves (AMLE) compared to positive (sodium metabisulphite; SMB) and negative (no extract; CTL) controls for 9 d at 4 °C in a simulated retail display. The AMBE had higher (P ≤ 0.05) contents of proanthocyanidins, and total phenols, flavonoids and tannins, and consequently demonstrated greater (P ≤ 0.05) in vitro antioxidant activity than AMLE. The polyphenolic extracts increased (P ≤ 0.05) antioxidant activity in beef patties compared to the CTL though they were outperformed (P ≤ 0.05) by the SMB. Fortification of beef patties with the polyphenolic extracts, particularly AMBE, delayed colour deterioration and oxidation of myoglobin during retail display relative to the CTL but were less efficient than SMB (P ≤ 0.05). Beef patties fortified with the polyphenolic extracts and SMB had comparable (P > 0.05) peroxide values, TBARS and p-Anisidine values which were all lower (P ≤ 0.05) than those for the CTL patties. The order of protein thiol content in beef patties was as follows: CTL ≥ AMLE ≥ AMBE ≥ SMB (P ≤ 0.05). Findings suggest that A. mearnsii-derived polyphenolic antioxidants, particularly AMBE has great potential to extend oxidative shelf-life of raw beef patties.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信