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Nieves González-Cantillo¹, María Jesús Martín-Mateos¹, Susana García-Torres¹

¹Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Instituto Tecnológico Agroalimentario de Extremadura (INTAEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.

Antioxidants (Basel, Switzerland)

|December 30, 2025

概括

来自Thymus mastichina,Lavandula luisiery和Origanum virens的水合物显示出对猪肉保存的抗氧化潜力. 奥里甘和蒂姆斯化物最好地保护猪肉在储存期间免受氧化.

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
微生物学微生物学

背景情况:

精油蒸的副产品 - - 酸盐含有丰富的生物活性化合物.
德赫萨生态系统拥有富含精油的物种,在食品保存方面有潜在的应用.
自然抗氧化剂被寻求作为肉制品中合成添加剂的替代品.

研究的目的:

为了评估木马斯,Lavandula luisiery和Origanum virens的酸盐在保存猪肉中的有效性.
描述这些酸盐的抗氧化和抗微生物特性.
评估用酸盐化对猪肉微生物生长,氧化和颜色的影响.

主要方法:

水合物以挥发性成分,含量,抗氧化能力和抗菌活性为特征.
猪肉片被化,增加了酸的度.
制的猪肉被冷藏了8天,并对微生物负荷,脂质氧化和颜色变化进行了评估.

主要成果:

所有测试的酸盐都显示出对大肠杆菌和无菌菌的抗微生物活性,而Origanum virens显示出最高的含量和抗氧化能力.
用Origanum virens和Thymus mastichina水合物进行水,在储存期间显著降低了猪肉中的脂质氧化.
拉文杜拉黄酸盐显示出有限的抗氧化作用,在某些情况下,表现为亲氧化行为. 水并没有显著影响微生物生长或碳化物形成,但引起了轻微的颜色变化.

结论:

提姆斯马斯蒂奇纳,拉万杜拉luisiery和Origanum virens水合物显示出作为天然抗氧化剂的潜力,用于猪肉的保存.
它们的主要好处在于抗氧化活性,而不是抗菌作用.
在减轻肉制品中的脂质氧化方面,原和木酸盐特别有前途,为合成添加剂提供可持续的替代品.

关键词:

洗手间的洗手间,就是洗手间.源 (Origanum) 是一个源泉.抗微生物药物是一种抗菌药物.抗氧化剂是一种抗氧化剂.精油精油精油精油酸酸盐的使用方法水水剂是为了水.肉类肉类肉类肉类胸腺 (thymus) 是一个神经系统.

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