Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain.
J Sci Food Agric. 2018 Jun;98(8):2871-2879. doi: 10.1002/jsfa.8780. Epub 2017 Dec 29.
The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl-α-tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops.
Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth.
Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry.
解冻羊肉经气调包装并在展示柜中销售，可作为一种替代方案，满足消费者和经销商的要求。然而，先前的研究表明，解冻后羊肉的脂质氧化可能会加速，因为在冷冻贮藏过程中会发生过氧化，导致快速且严重的二次脂质氧化。在羊肉的饮食中添加抗氧化化合物或在包装肉中添加抗氧化化合物可能会解决这个问题。因此，本研究旨在比较膳食维生素 E（基础饮食中每千克添加 1000mgdl-α-生育酚乙酸酯）和喷洒琉璃苣种子水提取物（10%p/v）对新鲜和解冻羊肉羊排品质的影响。
尽管博落回提取物和维生素 E 都没有抗菌作用，但它们都能改善新鲜和解冻羊肉的颜色（通过仪器和颜色视觉评估测量）和脂质稳定性（硫代巴比妥酸反应物质），在展示过程中。冷冻/解冻加速了骨髓变暗，降低了红色度，但延缓了微生物的生长。
这两种抗氧化策略对羊肉的保存非常有利，可使气调包装的解冻羊肉商业化。然而，应开展更多的研究，以确定如何避免解冻羊排骨髓变黑。 © 2017 英国化学学会。
