Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, PAU Campus, Ludhiana, Punjab 141004, India.
Meat Sci. 2010 May;85(1):155-9. doi: 10.1016/j.meatsci.2009.12.019. Epub 2009 Dec 23.
To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4+/-1 degrees C) of goat meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (P<0.05) lowered in PRP followed by PSP and KRP patties. Sensory evaluation indicated no significant differences among patties. Further, a significant (P<0.5) reduction in TBARS values (lipid oxidation) during storage of goat meat patties was observed in PRP, PSP and KRP as compared to control patties. Average TBARS values (mg/kg meat) during refrigerated storage (4+/-1 degrees C) were significantly lower in PRP, followed by PSP and KRP as compared to control. The overall anti-oxidant effect was in the order of PRP>PSP>KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products.
为了克服在肉制品中使用合成抗氧化剂的缺点，本研究评估了桔柚皮粉（KRP）、石榴皮粉（PRP）和石榴籽粉（PSP）这三种水果副产物提取物在羊肉饼中的抗氧化效果。本研究测定了总酚含量、DPPH 自由基清除活性，以及这些提取物对羊肉饼色泽、感官属性和 TBARS 值（在 4+/-1 摄氏度下贮藏）的影响。结果表明，这些提取物是酚类化合物的丰富来源，具有自由基清除活性。PRP 处理组的亨特 L 值显著（P<0.05）降低，其次是 PSP 处理组和 KRP 处理组。感官评价表明，各组羊肉饼之间没有显著差异。此外，与对照组相比，PRP、PSP 和 KRP 处理组的羊肉饼在贮藏过程中的 TBARS 值（脂质氧化）显著降低（P<0.5）。在冷藏（4+/-1 摄氏度）贮藏期间，PRP 处理组的平均 TBARS 值（mg/kg 肉）显著低于 PSP 处理组和 KRP 处理组，显著低于对照组。总的抗氧化效果顺序为 PRP>PSP>KRP。综上所述，这些水果副产物提取物具有作为肉类产品中天然抗氧化剂的潜力。
