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在冷存储期间,用食用微藻类物种强化牛肉质量的评估
Manar M A Farag1, Sara A M El-Sayed2, Hala A Ali1
1Meat and Fish Technology Research Development, Food Technology Research Institute, Agriculture Research Center, Ministry of Agriculture, Giza, Egypt.
Food research international (Ottawa, Ont.)
|January 8, 2025
概括
将微藻纳米颗粒 (如Chlorella vulgaris和Arthrospira platensis) 添加到碎牛肉中,可以在冷储存期间显著延长其保质期. 这种纳米技术方法可以保持肉质量长达13天.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 牛肉在冷储存过程中容易腐烂.
- 寻求天然防腐剂来延长肉类的保质期.
- 微藻具有抗氧化和抗微生物的特性.
研究的目的:
- 评估不同形式的Chlorella vulgaris和Arthrospira platensis (纳米形式粉末和纳米形式提取物) 在延长碎牛肉保质期方面的有效性.
- 评估微藻添加在13天冷储存期间对肉类腐烂指标的影响.
主要方法:
- 使用乳化溶剂蒸发方法制备了微藻纳米颗粒.
- 切碎的牛肉样本经过微藻制剂的处理.
- 测量了包括铁酸 (TBA),总挥发性 (TVN) 和微生物生长在内的破坏指标.
- 使用气体染色体质谱法 (GC-MS) 进行了代谢物分析.
主要成果:
- 氏体和氏体的纳米形式表现出高的抗氧化剂含量 (和黄).
- 用纳米形式微藻 (S8,S6,S7,S5) 处理的样本显示TBA和TVN值明显较低.
- 气色谱-质谱检测揭示了Chlorella vulgaris提取物中高百分比的氧化化合物.
结论:
- 纳米技术用于微藻粉和提取物 (Chlorella vulgaris和Arthrospira platensis) 的应用有效地延长了在冷储存期间碎牛肉的保质期.
- 微藻,特别是纳米形式的微藻,作为天然防腐剂,减少肉类腐烂,在4°C±1°C下保持质量长达13天.
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