芦笋对肉品脂质氧化稳定性和贮藏品质的生物活性可食性膜的保鲜作用：一种新型添加剂。
Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products.
机构信息
Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R. S. Pura, Jammu, Jammu and Kashmir 181102, India.
Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand.
出版信息
Meat Sci. 2018 May;139:207-212. doi: 10.1016/j.meatsci.2018.02.001. Epub 2018 Feb 2.
Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a model system and were aerobically packaged in the edible films incorporated with A. racemosus viz. T (0.0%), T (1.0%) and T (2.0%) and were stored under refrigerated (4 ± 1 °C) conditions. Products packaged in T and T edible films exhibited significantly (P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (cfu/g) and FFA (% oleic acid) indicating the bioactive properties of the developed films. Significantly (P < 0.05) higher sensory scores were recorded for the products packaged in T and T films. A. racemosus added antioxidant and antimicrobial properties to the developed films which improved the lipid oxidative stability and storage quality of the model meat product.
天门冬被用作一种生物活性成分，开发出一种新型的海藻酸钠可食用膜，具有潜在的防腐剂，可提高肉类产品的脂质氧化稳定性和储存质量。山羊肉香肠被用作模型系统，并在可食用薄膜中进行好氧包装，其中加入了天门冬，即 T（0.0%）、T（1.0%）和 T（2.0%），并在冷藏（4±1°C）条件下储存。在 T 和 T 可食用薄膜包装的产品中，TBARS（mg 丙二醛/kg）、微生物计数（cfu/g）和 FFA（%油酸）的数值明显（P<0.05）较低，表明了所开发薄膜的生物活性特性。在 T 和 T 薄膜包装的产品中记录到的感官评分明显（P<0.05）较高。天门冬为所开发的薄膜增添了抗氧化和抗菌性能，从而提高了模型肉类产品的脂质氧化稳定性和储存质量。
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