Andrés A I, Petrón M J, Adámez J D, López M, Timón M L
Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain.
Food Technology Department, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain.
Meat Sci. 2017 Jul;129:62-70. doi: 10.1016/j.meatsci.2017.02.013. Epub 2017 Feb 16.
The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OLI extracts could inhibit oxidation more efficiently than POM and TOM extracts (P<0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P<0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P<0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.
本研究旨在探究番茄（TOM）、红葡萄（GRA）、橄榄（OLI）和石榴（POM）副产品水提取物的体外抗氧化潜力，并评估在羊肉饼中添加这些提取物（1000mg/kg）对延长保质期的影响。实验还设置了阴性对照（CON）和阳性对照（抗坏血酸钠，ASC）。自由基清除活性、金属螯合活性和还原力的结果表明，GRA和OLI提取物比POM和TOM提取物更能有效地抑制氧化（P<0.01）。同样，在整个储存过程中，GRA和OLI处理组的肉红色度（a*）最高（P<0.01），且脂质和蛋白质的抗氧化活性也最高（P<0.001）。此外，总体而言，添加副产品提取物可减少微生物数量。这些结果表明，葡萄和橄榄果渣提取物可有效替代羊肉制品中的抗坏血酸钠。
