使用南瓜种子 (Cucurbita maxima) 作为肉基质防腐剂:对颜色和脂质稳定性的影响
Yogesh P Gadekar1, Gauri Jairath2, Arvind Soni3
1ICAR-Central Sheep and Wool Research Institute, Avikanagar-304501, India; ICAR-National Meat Research Institute, Hyderabad-500 092, India.
Meat science
|February 7, 2025
概括
黄瓜种子提取物有效地保存加工肉类,增强保质期和颜色. 这种天然防腐剂与合成抗氧化剂的有效性相匹配,为食品保存提供了一个可持续的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 自然产品化学 自然产品化学
- 农业科学 农业科学
背景情况:
- 富含生物活性化合物的南瓜种子往往未得到充分利用.
- 加工肉类在储存期间容易发生脂质氧化和质量降低.
- 像BHA这样的合成防腐剂引起了消费者对健康影响的担忧.
研究的目的:
- 评估原始南瓜种子提取物 (CPSE) 作为切碎肉中的天然防腐剂的潜力.
- 评估CPSE对加工肉的脂质氧化,色彩稳定性和感官属性的影响.
- 为了比较CPSE与合成抗氧化剂 (BHA) 的疗效.
主要方法:
- 通过干燥,甲醇提取和旋转蒸发来制备CPSE.
- 使用RP-HPLC对CPSE植物化学物质 (酸,黄) 的分析.
- 在不同度 (2%,4%,6%) 的切碎肉中添加CPSE,并在9天的冷藏储存中进行评估.
- 测量TBARS值,降铁功率,颜色和气味,以及对关键化合物的回归分析.
主要成果:
- CPSE呈现出高酸含量,主要是p-基酸.
- 与对照组相比,用CPSE处理的碎肉显示了显著降低的TBARS值和改善的铁降解功率.
- CPSE增强了颜色和气味的稳定性,2%的CPSE显示出与200ppmBHA相比的效果,而更高的度显示出更大的效果.
结论:
- 黄瓜种子提取物是加工肉类的可行的天然食品防腐剂.
- CPSE有效地抑制脂质氧化,并改善碎肉的感觉质量.
- 该研究支持使用南瓜种子作为食品工业中合成防腐剂的可持续替代品.
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