蚕豆蛋白在高氧、高氮改性气氛包装中降低了杂合牛肉汉堡的脂质氧化，改变了其理化品质性状

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-01-01 DOI:10.1016/j.fpsl.2024.101429

Xinyu Miao , Melindee Hastie , Minh Ha , Phyllis J. Shand , Robyn D. Warner

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引用次数: 0

摘要

在不同包装系统的肉类产品零售展示过程中的氧化影响保质期和质量。蚕豆分离蛋白（FPI，一种植物性蛋白）在杂交肉制品配方中可部分替代肉类。本研究旨在确定FPI（0,7.5, 15 %）和谷氨酰胺转胺酶（TG, 0,0.5 %）、氧（O2）与氮（N2）基改性气氛包装（MAP）和储存时间（0,5,10,15天）等成分对混合汉堡理化性质、脂质氧化、颜色和质地的影响。牛肉和混合汉堡在O2-和N2-MAP中变得更硬、更有弹性、更有嚼劲。相对于混合汉堡，O2-MAP对牛肉汉堡的质地影响更大。在脂肪含量相同的情况下，混合汉堡在第0天的脂质氧化水平低于牛肉汉堡，在高O2-MAP条件下，混合汉堡的氧化水平也较低。TG有助于减少混合汉堡展示过程中的水分损失。在高O2-MAP环境下，所有汉堡在展示过程中都变淡、变红、变黄。

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Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging

Oxidation during retail display of meat products in different packaging systems impacts shelf-life and quality. Faba bean protein isolate (FPI, a plant-based protein) can partially replace meat in formulation of hybrid meat products. This study aims to determine the effect of ingredients including FPI (0, 7.5, 15 %) and transglutaminase (TG, 0, 0.5 %), oxygen (O₂)- vs nitrogen (N₂)-based modified atmosphere packaging (MAP) and storage time (0, 5, 10, 15 days) on the physicochemical properties, lipid oxidation, colour, and texture profile of hybrid burgers. Beef, and hybrid-burgers, became harder, springier and chewier in O₂- and N₂-MAP. O₂-MAP had more influence on the texture of beef-burgers, relative to the hybrid-burgers. Hybrid-burgers showed lower lipid oxidation on day 0 than beef-burgers when fat content was similar, and had lower oxidation under high O₂-MAP. TG helped to reduce moisture loss during display of hybrid burgers. All burgers became less light, red and more yellow in high O₂-MAP during display.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.