Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.
Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.
Meat Sci. 2018 May;139:1-6. doi: 10.1016/j.meatsci.2018.01.010. Epub 2018 Jan 12.
Pork loins were cooked with 5 different polyphenol-rich vegetable extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These extracts were added to brine, taking into account their solubility, for subsequent injection and cooking. Loins with added vegetable extracts exhibited higher antioxidant effect compared to controls, as shown by the oxidized/reduced ascorbate ratio, the potential of reduction and the fat oxidation rate. However, some effects were observed in terms of taste, colour changes and, in some cases (green tea and oregano), presence of blots on meat slices. Poor diffusion of the brine through the muscle fibres and insolubility of the extracts in localized spots are weaknesses of these products. A significant amount of polyphenols was lost or destroyed during the cooking phase of the process. Sensory tests show that only Polygonum cuspidatum and rosemary extract result in an acceptable product. In this case the contribution of active molecules in the final product is rather limited.
猪里脊肉用 5 种不同的多酚类蔬菜提取物进行烹饪：虎杖、牛至提取物、迷迭香提取物、白葡萄提取物和绿茶提取物。这些提取物考虑到其溶解度，被添加到盐水中，用于后续注射和烹饪。与对照组相比，添加蔬菜提取物的里脊肉具有更高的抗氧化效果，如氧化/还原抗坏血酸比、还原潜力和脂肪氧化率所示。然而，在某些方面（如味道、颜色变化），以及在某些情况下（绿茶和牛至），肉片上有斑点，观察到了一些效果。盐水通过肌肉纤维的扩散不良以及提取物在局部位置的不溶性是这些产品的弱点。在烹饪过程中，大量的多酚类物质丢失或破坏。感官测试表明，只有虎杖和迷迭香提取物才能产生可接受的产品。在这种情况下，最终产品中活性分子的贡献相当有限。
