在新鲜的猪肉香肠中咖啡的抗氧化能力
Adriana Araya-Morice1, Yorleny Araya-Quesada1, Natalia Cortés1
1Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica.
Journal of food science and technology
|July 10, 2023
概括
咖啡在新鲜香肠中起到天然抗氧化剂的作用,减少脂质氧化,特别是在改性大气包装 (MAP) 中. 这种增值为肉类行业提供了一个可行的选择.
科学领域:
- 食品科学 食品科学 食品科学
- 农业副产品 农业副产品
- 肉类技术 肉类技术
背景情况:
- 咖啡是咖啡加工的一个有问题的副产品.
- 提升咖啡的价值可以减轻环境影响,有利于生产者.
- 抗氧化剂对于保持肉质量和延长保质期至关重要.
研究的目的:
- 为了评估咖啡在新鲜香肠中的抗氧化功效.
- 评估咖啡对物理化学和感官特性的影响.
- 为了比较有氧 (AEP) 和改性大气 (MAP) 包装下的效果.
主要方法:
- 新鲜的香肠配有各种抗氧化剂,包括咖啡皮提取物.
- 物理化学分析包括TBAR,碳酸含量,pH和仪器颜色.
- 感官评估涉及100名消费者根据AEP和MAP评估产品喜好.
主要成果:
- 咖啡在新鲜香肠中显著降低了脂质氧化 (TBAR),特别是在MAP下.
- 没有观察到对碳酸含量或pH的显著影响.
- 用MAP包装的香肠的消费者喜欢分数较低,但咖啡的添加不会对喜欢产生负面影响.
结论:
- 咖啡显示出作为新鲜肉制品中的天然抗氧化剂的潜力.
- 它们的使用可以帮助减少脂质氧化,有助于肉质的保存.
- 咖啡的价值化为肉类行业提供了一个可持续和可行的战略.
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