Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada; Richardson Centre for Functional Foods and Nutraceuticals (RCFFN), University of Manitoba, Winnipeg, Manitoba, Canada.
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Meat Sci. 2018 Nov;145:245-255. doi: 10.1016/j.meatsci.2018.06.031. Epub 2018 Jun 27.
Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development of off-flavors and improve the color stability in ready-to-eat (RTE) meat products. Due to their natural origin, they are excellent candidates to replace synthetic molecules, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these antioxidant molecules from their natural sources, along with the determination of their activity in the commercialized products, have been a great challenge for researchers and food chain contributors. The objective of this review is to highlight the application of plant extracts to improve the shelf-life, nutritional and health-related properties of RTE meat products. The sensory effects of these extracts on RTE meat products as well as the possible synergistic effects of a combination of extracts are discussed.
植物提取物由于具有抗菌和抗氧化能力，能够延缓异味的产生并提高即食（RTE）肉类产品的颜色稳定性，因此在食品工业中越来越重要。由于它们源自天然，因此是替代通常被认为具有毒理学和致癌作用的合成分子的绝佳选择。从天然来源中高效提取这些抗氧化分子，并确定其在商业化产品中的活性，一直是研究人员和食品链参与者面临的巨大挑战。本综述的目的是强调植物提取物在改善 RTE 肉类产品的保质期、营养和与健康相关的特性方面的应用。本文还讨论了这些提取物对 RTE 肉类产品的感官影响以及提取物组合的可能协同作用。
