用野生大提取物强化汉堡的技术功能性质:重新考虑
Vladimir S Kurćubić1, Slaviša B Stajić2, Nemanja M Miletić1
1Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia.
Foods (Basel, Switzerland)
|June 10, 2023
概括
新鲜挤出的野生大提取物 (FSWGE) 通过减少微生物风险和提高抗氧化能力来提高汉堡安全性和保质期. 这种天然添加剂改善了感官质量,但没有对汉堡特征产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 野生大提取物 (FSWGE) 含有具有潜在抗微生物和抗氧化特性的生物活性化合物.
- 将天然添加剂添加到食品中是一个不断增长的趋势,以提高安全性和保质期.
研究的目的:
- 为了评估FSWGE的化学特性.
- 确定FSWGE作为汉堡中的天然添加剂 (BU) 的有效性.
- 评估FSWGE对汉堡的技术,感官和微生物特性的影响.
主要方法:
- 用于挥发性化合物识别的LC-MS/MS分析.
- 微稀释方法以确定最小抑制度 (MIC) 和最小杀菌度 (MBC).
- 在冷藏和冷储存期间的抗氧化能力测定.
- 强化汉堡的技术,物理化学和感官评估.
主要成果:
- FSWGE 显示出针对Listeria monocytogenes和E. coli等病原体的显著抗菌活性.
- 在冷藏期间观察到8.79毫升FSWGE/千克BU (PS-III) 的最高抗氧化能力.
- 强化汉堡在技术性质上没有出现负面变化,并且获得了更高的感官分数.
结论:
- FSWGE是一种有前途的天然添加剂,可以提高汉堡的安全性和保质期.
- 汉堡的FSWGE最佳度被确定为8.79mL/kg.
- 野生大提取物为创造更安全,更持久的食品提供了可行的解决方案.
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