茄子粉作为法兰克福型香肠中的功能成分:设计,制备和评估
Jenny Blumenthal-Rodriguez1,2, Carlos A Amaya-Guerra1, Armando Quintero-Ramos3
1Universidad Autónoma de Nuevo León, Facultad de Ciencias Biológicas, Departamento de Alimentos, Av. Universidad S/N, Cd. Universitaria, San Nicolás de los Garza 66450, Mexico.
Foods (Basel, Switzerland)
|February 26, 2025
概括
茄子面粉 (EF) 可以增强肉类产品. 将EF添加到法兰克福香肠中改善了抗氧化剂活性和保质期,其中2-3%的度显示出良好的感官可接受性.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 可持续的粮食系统可持续的粮食系统
背景情况:
- 食品行业寻求天然成分,以改善加工食品的营养和功能性质.
- 开发更健康,更可持续的食物选择是一个关键的挑战.
研究的目的:
- 评估茄子面粉 (EF) 作为法兰克福香肠中的天然添加剂.
- 评估不同EF度 (2-9%) 对香肠质量的影响.
主要方法:
- 分析物理化学性质 (水的活性,pH,颜色).
- 测量抗氧化活性 (ABTS,DPPH,ORAC) 和总含量.
- 香肠可接受性的感官评估.
主要成果:
- 加入茄子面粉增加了香肠中的抗氧化活性和含量.
- 物理化学性质显示出变化,观察到显著的色差.
- 最佳的感官可接受性是在2-3%的EF下实现的,而更高的度则对风味和质地产生了负面影响.
结论:
- 茄子面粉是一种可行的,可持续的成分,可以提高肉制品的质量和保质期.
- EF有助于开发更健康的加工食品替代品.
- 需要仔细的度管理,以平衡功能效益与感官吸引力.
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...