Ferreira Valquíria C S, Morcuende David, Hérnandez-López Silvia H, Madruga Marta S, Silva Fábio A P, Estévez Mario
Dept of Food Engineering, Federal Univ. of Paraiba, Joao Pessoa, Paraiba, Brazil.
IPROCAR Research Inst., TECAL Research Group, Univ. of Extremadura, Cáceres, Spain.
J Food Sci. 2017 Mar;82(3):622-631. doi: 10.1111/1750-3841.13640. Epub 2017 Feb 13.
This study evaluated the impact of a phenolic-rich acorn extract (200 ppm gallic acid equivalents) and the concentration of oxygen in the packaging system (low-oxygen modified atmosphere; 5% vs. normal-oxygen; 21%) on lipid and protein oxidation and consumers acceptance of the ready-to-eat chicken patties. Samples were subjected to cooking (electric oven, 170 °C/16 min), cold storage (14 d at 4 °C), and reheating (microwave, 600 mW/1 min). Samples treated with acorn extract kept thiobarbituric acid-reactive substances numbers and lipid-derived volatiles at basal levels throughout the whole processing irrespective of the oxygen concentration in the packaging atmosphere. Consistently, treated patties had lower protein carbonyls than control ones. The acorn extract also controlled color and texture deterioration during chilled storage and reheating and improved the color and odor acceptance of the products. Formulating with acorn extract is a feasible strategy to inhibit the oxidation-driven changes and preserve the quality of reheated samples as if there were freshly cooked. Compared to the effect of the antioxidant extract, the concentration of oxygen in the packaging system was negligible in terms of quality preservation.
本研究评估了富含酚类的橡子提取物（200 ppm没食子酸当量）以及包装系统中的氧气浓度（低氧改良气氛；5%对比正常氧气；21%）对即食鸡肉饼脂质和蛋白质氧化以及消费者接受度的影响。样品经过烹饪（电烤箱，170°C/16分钟）、冷藏（4°C下14天）和再加热（微波炉，600毫瓦/1分钟）。无论包装气氛中的氧气浓度如何，用橡子提取物处理的样品在整个加工过程中硫代巴比妥酸反应性物质数量和脂质衍生挥发物都保持在基础水平。同样，处理过的肉饼蛋白质羰基含量低于对照肉饼。橡子提取物还能控制冷藏和再加热过程中的颜色和质地劣化，并提高产品的颜色和气味接受度。用橡子提取物配方是一种可行的策略，可抑制氧化驱动的变化并保持再加热样品的质量，使其如同刚烹饪的一样。与抗氧化提取物的效果相比，包装系统中的氧气浓度在质量保存方面可忽略不计。
