IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
IRTA, Monells, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
Meat Sci. 2015 Jan;99:18-24. doi: 10.1016/j.meatsci.2014.08.008. Epub 2014 Aug 23.
The effects of added acerola fruit extract on sensory and shelf-life of beef patties were evaluated. Ground beef was obtained from young bulls fed one of four diets (CON: control, LIN: linseed, CLA: conjugated linoleic acid, LINCLA: LIN plus CLA). Pre-salted (1.8% w/w) beef patties (7.7% fat) with (0.15% w/w) or without acerola were packed in modified atmosphere (80%O2:20%CO2) and displayed in a retail case for 8days. There were no interactions between diet and antioxidant treatments. LIN and/or CLA had no effect on color and lipid stability during display. However, LIN increased n-3 fatty acids in beef and tended to increase intensity of rancid flavor. Addition of acerola extended shelf-life by at least 3 days by improving color and lipid stability and a decreased trend in intensity of rancid flavor of patties without affecting microbial counts. Thus, the use of acerola as a natural antioxidant can be considered an effective method to retard color and lipid oxidation in beef patties.
研究了添加樱桃李果提取物对牛肉饼感官和货架期的影响。从饲喂四种日粮的年轻公牛中获得绞碎牛肉（CON：对照，LIN：亚麻籽，CLA：共轭亚油酸，LINCLA：亚麻籽加共轭亚油酸）。用预盐（1.8%w/w）腌制（7.7%脂肪）并添加（0.15%w/w）或不添加樱桃李果的牛肉饼（80%O2：20%CO2）在零售环境中展示 8 天。日粮和抗氧化剂处理之间没有相互作用。亚麻籽和/或共轭亚油酸在展示过程中对颜色和脂质稳定性没有影响。然而，亚麻籽增加了牛肉中的 n-3 脂肪酸，并倾向于增加腐臭风味的强度。添加樱桃李果通过改善颜色和脂质稳定性以及降低腐臭风味的强度来延长至少 3 天的保质期，而不会影响微生物计数。因此，将樱桃李果用作天然抗氧化剂可以被认为是一种有效延缓牛肉饼颜色和脂质氧化的方法。
