{"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":"","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> > 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":null,"pages":null},"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\":\"\",\"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> > 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\":null,\"pages\":null},\"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}
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.
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.