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. 2019 Jan 15;99(1):464-472. doi: 10.1002/jsfa.9208. Epub 2018 Aug 23.
Sulfite is commonly used to preserve lamb burger meat in the EU. Nevertheless, its consumption has been related to certain health problems, which has increased consumer demand for sulfite-free products. Natural compounds with antioxidant and antimicrobial properties may be a feasible alternative to preserve lamb burger meat. This study evaluated the antimicrobial and antioxidant properties of carvacrol, green tea and their combination in preserving lamb burger meat. Their effect was also compared with that of 400 ppm sulfite.
Lamb burger meat was mixed with different concentrations of the extracts, packaged aerobically and displayed for 8 days at 4 °C. Total polyphenols, thiobarbituric acid reactive substances, colour, and microbial and sensory analyses were performed. Both green tea and carvacrol avoided lipid oxidation even at 300 ppm, while only carvacrol, which showed a concentration-dependent action, delayed discolouration and microbial growth. Carvacrol and green tea also limited the development of oxidation odour and flavour, but the former brought about herbal odours and flavours to the meat. On the other hand, sulfite provided a higher colour stability and lower microbial counts than both natural compounds but presented a higher lipid oxidation.
Carvacrol seems to be a promising alternative to replace sulfite in lamb burger meat, whereas green tea should be combined with an antimicrobial agent. © 2018 Society of Chemical Industry.
亚硫酸盐在欧盟被广泛用于保存羊肉汉堡肉。然而，其消费与某些健康问题有关，这增加了消费者对无亚硫酸盐产品的需求。具有抗氧化和抗菌特性的天然化合物可能是保存羊肉汉堡肉的一种可行替代品。本研究评估了香芹酚、绿茶及其混合物在保存羊肉汉堡肉方面的抗菌和抗氧化特性。并将其效果与 400ppm 亚硫酸盐进行了比较。
将羊肉汉堡肉与不同浓度的提取物混合，在有氧条件下包装，并在 4°C 下放置 8 天。进行了总多酚、硫代巴比妥酸反应物质、颜色以及微生物和感官分析。绿茶和香芹酚即使在 300ppm 时也能避免脂质氧化，而只有香芹酚表现出浓度依赖性作用，可延缓变色和微生物生长。香芹酚和绿茶也限制了氧化气味和风味的发展，但前者给肉带来了草药气味和风味。另一方面，亚硫酸盐提供了更高的颜色稳定性和更低的微生物计数，比两种天然化合物都要好，但脂质氧化程度更高。
香芹酚似乎是替代羊肉汉堡肉中亚硫酸盐的一种有前途的替代品，而绿茶应与抗菌剂结合使用。 © 2018 英国化学学会。
