Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland.
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS - SGGW), Nowoursynowska Street 159 c, 02-776 Warsaw, Poland.
Meat Sci. 2018 Jan;135:54-61. doi: 10.1016/j.meatsci.2017.09.002. Epub 2017 Sep 5.
Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork meat during refrigerated storage (7days). Obtained data revealed that DPPH scavenging activity of the extract at the concentration of 0.45g/kg of meat was as high as 85%. Moreover, application of higher extract doses (0.3 and 0.45g/kg) delayed lipids oxidation (lower TBARS value than control) and improved colour stability (increased a* colour parameter). Additionally, usage of 0.3 and 0.45g/kg had a positive effect on meat acceptance declared by consumers' at the final day of storage. However, the extract of H. pluvialis had no antimicrobial or antioxidative activity against myoglobin oxidation.
虾青素被证明是最有效、最天然的抗氧化剂之一。虾青素的丰富来源是藻类雨生红球藻（H. pluvialis）。本研究的目的是研究添加不同水平（0.15、0.3 或 0.45g/kg 的肉）的雨生红球藻提取物对冷藏（7 天）期间生绞碎猪肉的颜色和氧化稳定性的抗氧化作用。结果表明，浓度为 0.45g/kg 的肉提取物的 DPPH 清除活性高达 85%。此外，应用较高剂量的提取物（0.3 和 0.45g/kg）可延迟脂质氧化（TBARS 值低于对照组）并提高颜色稳定性（增加 a*颜色参数）。此外，在储存的最后一天，使用 0.3 和 0.45g/kg 的提取物对消费者声明的肉类接受度有积极影响。然而，雨生红球藻提取物对肌红蛋白氧化没有抗菌或抗氧化作用。
