用植物性化合物作为肉制品的防腐剂:一项审查
Gabriel Olvera-Aguirre1, Ángel Trinidad Piñeiro-Vázquez1, José Roberto Sanginés-García1
1Instituto Tecnológico de México, Campus Conkal, CP, 97345, Conkal, Yucatán, Mexico.
Heliyon
|June 29, 2023
概括
来自植物的生物活性化合物可以通过减少氧化和微生物生长来保存肉制品,提高安全性和保质期. 这些天然化合物为肉类保存提供了安全的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 自然产品化学 自然产品化学
- 食品安全 食品安全
背景情况:
- 肉类和肉制品易受氧化和微生物破坏,影响营养质量,安全性和保质期.
- 自氧化会产生有害的化合物,如活性氧物种,生物性胺和甲 (MDA).
- 目前的保存方法往往不足,需要新的方法.
研究的目的:
- 审查生物活性化合物 (BC) 在保存肉类和肉制品中的作用.
- 探索植物衍生BC作为天然防腐剂的潜力.
- 评估BC对MP的氧化和微生物稳定性的影响.
主要方法:
- 关于生物活性化合物在肉类防腐剂中的应用的文献综述.
- 分析各种BC的抗氧化和抗微生物特性 (多,黄,素等). ) 的情况.
- 评估最佳度和BC添加的潜在不良影响.
主要成果:
- 生物活性化合物,特别是植物性抗氧化剂,有效地降低了MP中的自氧化和微生物增殖.
- BC可以改善MP的感官属性 (颜色,纹理) 和物理化学性质.
- 最佳的BC度 (0.0252.5%) 提高了保存,而不正确的使用可能会产生负面结果.
结论:
- 生物活性化合物是安全的,肉制品的天然防腐剂,延长了保质期并提高了质量.
- 将BC与封装和智能片等技术相结合,可以提供协同效应的保存效应.
- 建议对传统植物来源进行进一步的研究,以制定新的MP保护策略.
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