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本文引用的文献

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A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds.含油植物中酚类化合物的综述：酚类化合物的分布、鉴定及存在情况
Food Chem. 2017 Mar 1;218:99-106. doi: 10.1016/j.foodchem.2016.09.057. Epub 2016 Sep 13.
2
Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens.康普茶多酚组分对肠道细菌病原体的抗菌活性
Curr Microbiol. 2016 Dec;73(6):885-896. doi: 10.1007/s00284-016-1136-3. Epub 2016 Sep 16.
3
New pregnane and phenolic glycosides from Solenostemma argel.来自阿尔及利亚马利筋的新孕甾烷和酚苷。
Fitoterapia. 2016 Oct;114:98-104. doi: 10.1016/j.fitote.2016.08.002. Epub 2016 Aug 7.
4
Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder.添加去核橄榄饼粉的牛肉饼的物理化学、微生物学和感官评价
Meat Sci. 2016 Dec;122:32-39. doi: 10.1016/j.meatsci.2016.07.017. Epub 2016 Jul 22.
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Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.微胶囊化嘉宝果（Myrciaria cauliflora）提取物作为天然染料添加到新鲜香肠中，具有抗氧化和抗菌活性。
Meat Sci. 2016 Aug;118:15-21. doi: 10.1016/j.meatsci.2016.03.016. Epub 2016 Mar 16.
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Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties.辣木树叶提取物对碎猪肉饼品质的影响。
J Food Sci Technol. 2014 Nov;51(11):3172-80. doi: 10.1007/s13197-012-0831-8. Epub 2012 Sep 2.
7
Qualitative improvement of low meat beef burger using Aloe vera.使用芦荟提高低质牛肉汉堡的质量。
Meat Sci. 2015 Jan;99:75-80. doi: 10.1016/j.meatsci.2014.09.002. Epub 2014 Sep 11.
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J Food Sci Technol. 2011 Aug;48(4):472-7. doi: 10.1007/s13197-011-0256-9. Epub 2011 Feb 8.
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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.在熟制或生制牛肉饼和鸡肉饼冷藏期间，添加茶儿茶素和维生素C对感官评价、色泽及脂质稳定性的影响
Meat Sci. 2005 Apr;69(4):773-9. doi: 10.1016/j.meatsci.2004.11.010. Epub 2005 Jan 6.
10
TBA test by an extractive method applied to 'paté'.采用萃取法对“肉酱”进行硫代巴比妥酸（TBA）检测。
Meat Sci. 1996;42(1):103-10. doi: 10.1016/0309-1740(95)00010-0.

阿尔吉尔（Solenostemma argel）叶提取物对冷藏期间鸡肉丸子品质特性的影响。

Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage.

作者信息

Al-Juhaimi Fahad Y, Shahzad Syed A, Ahmed Ali S, Adiamo Oladipupo Q, Mohamed Ahmed Isam A, Alsawmahi Omer N, Ghafoor Kashif, Babiker Elfadil E

机构信息

Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451 Kingdom of Saudi Arabia.

出版信息

J Food Sci Technol. 2018 May;55(5):1797-1805. doi: 10.1007/s13197-018-3094-1. Epub 2018 Mar 2.

DOI:10.1007/s13197-018-3094-1
PMID:29666532
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5897300/
Abstract

This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.

摘要

本研究旨在评估阿尔吉尔叶水提取物（ALWE）的抗氧化活性及其在不同浓度（0、5、10和20毫克/100毫升）下对冷藏期间鸡肉丸子的抗氧化、抗菌、理化和感官特性的影响。ALWE含有大量的总酚含量（TPC）、花青素，并表现出高DPPH清除活性。将ALWE添加到鸡肉丸子中对产品的化学成分和感官特性有不同的影响。然而，高浓度添加ALWE会降低熟丸子的蛋白质含量，并降低生丸子和熟丸子中的脂肪含量。鸡肉丸子中ALWE浓度的增加降低了pH值、微生物负荷和硫代巴比妥酸反应性物质。此外，ALWE提高了鸡肉丸子的TPC和DPPH清除活性。在整个储存期内，添加ALWE的鸡肉丸子比未添加的鸡肉丸子表现出更好的品质特性。总之，ALWE可作为一种功能性成分，用于改善鸡肉丸子的健康益处并延长其保质期。