Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.
Meat Sci. 2019 Feb;148:219-222. doi: 10.1016/j.meatsci.2018.05.022. Epub 2018 Jun 21.
The addition of a blackthorn branch extract (Prunus spinosa L.) to a gel emulsion system containing microalgal oil was examined in order to obtain a functional ingredient (APG), for use as fat replacer in beef patties. Chromatographic analysis indicated that catechins were the major polyphenols present in the Prunus spinosa L. extract. The antioxidant capacity increased as a result of the extract addition, as shown by the comparison of the gel emulsions, with and without it (APG and AG, respectively). Beef patties containing APG as fat replacer (modified patties) had a lower fat content (5.3% versus 10.75%), doubled the antioxidant activity and the DHA content, and improved the stability against oxidation by reducing the peroxide content more than two fold when compared to control patties. In addition, instrumental color measured by the CIE Lab* system showed no significant difference between control and modified raw patties. Moreover, the sensory acceptability of the new formulation was confirmed by a like/dislike hedonic test.
为了获得一种功能性成分（APG），用作牛肉饼中的脂肪替代品，研究了在含有微藻油的凝胶乳液系统中添加黑刺李枝提取物（Prunus spinosa L.）。色谱分析表明，儿茶素是黑刺李提取物中主要的多酚类物质。由于提取物的添加，抗氧化能力增加，通过比较含有和不含有提取物的凝胶乳液（APG 和 AG）可以看出这一点。含有 APG 作为脂肪替代品的牛肉饼（改良饼）的脂肪含量较低（5.3%对 10.75%），抗氧化活性和 DHA 含量增加了一倍，通过将过氧化物含量降低两倍以上来提高氧化稳定性，与对照饼相比。此外，通过 CIE Lab*系统测量的仪器颜色，对照和改良生饼之间没有显著差异。此外，通过喜欢/不喜欢愉悦测试确认了新配方的感官可接受性。
