Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland.
Meat Sci. 2013 Jul;94(3):304-11. doi: 10.1016/j.meatsci.2013.02.010. Epub 2013 Feb 28.
A spray-dried seaweed extract containing laminarin (L, 9.3%) and fucoidan (F, 7.8%) (L/F extract) from brown seaweed (Laminaria digitata) was added directly to minced pork (M. longissimus dorsi) (LD) at levels of 0.01%, 0.1% and 0.5% (w/w). Fresh and cooked minced pork patties were stored in modified atmosphere packs containing 80% O2:20% CO2 and 70% N2:30% CO2, respectively, for up to 14 days at 4 °C. The L/F extract reduced the surface redness ('a*' values) of fresh patties as a function of concentration. The L/F extract (0.5%) exerted the greatest lipid pro-oxidant activity in fresh patties. The L/F extract (0.5%) significantly decreased (P<0.05) lipid oxidation in cooked patties. The L/F extract had no effect on the microbiological status, pH, water holding capacity (WHC) or cook loss of patties. Pork patties containing 0.01% L/F were preferred by sensory panellists. Further research will focus on the use of refined purified seaweed extracts in functional meat products.
一种喷雾干燥的海藻提取物，含有来自褐藻（Laminaria digitata）的岩藻聚糖（L，9.3%）和褐藻糖胶（F，7.8%）（L/F 提取物），直接添加到碎猪肉（M. longissimus dorsi）（LD）中，添加水平分别为 0.01%、0.1%和 0.5%（w/w）。新鲜和煮熟的碎猪肉饼分别在含有 80%O2:20%CO2 和 70%N2:30%CO2 的改良气氛包装中储存，在 4°C 下最多可储存 14 天。L/F 提取物可降低新鲜肉饼表面的红色度（'a*'值），其浓度依赖性。L/F 提取物（0.5%）在新鲜肉饼中表现出最大的脂质促氧化剂活性。L/F 提取物（0.5%）显著降低了（P<0.05）煮熟肉饼中的脂质氧化。L/F 提取物对肉饼的微生物状况、pH 值、持水能力（WHC）或烹饪损失没有影响。含有 0.01% L/F 的猪肉饼受到感官品尝小组的喜爱。进一步的研究将集中在在功能性肉类产品中使用精制纯化的海藻提取物。
