蜂胶提取物作为抗氧化剂提高冷藏鲜肉饼的氧化稳定性。
Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage.
作者信息
Vargas-Sánchez Rey David, Torrescano-Urrutia Gastón Ramón, Torres-Martínez Brisa Del Mar, Pateiro Mirian, Lorenzo José Manuel, Sánchez-Escalante Armida
机构信息
Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, 46, Hermosillo, Sonora 83303, Mexico.
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
出版信息
Foods. 2019 Nov 24;8(12):614. doi: 10.3390/foods8120614.
The effect of propolis ethanol extract (PEE), butylated hydroxytoluene (BHT), and ascorbic acid (Asc) against lipid (Lox) and protein oxidation (Pox), color deterioration, and the antioxidant stabilizer of raw beef and pork patties during chilled storage (9 days at 2 °C/under darkness) was investigated. Total phenolic content (TPC), reducing power ability (RPA), DPPH radical scavenging activity (FRSA) of the PEE was evaluated. Meat samples were evaluated for pH, Lox (TBARS), Pox (Carbonyls), color (L*, a*, b*, C*, and h*), metmyoglobin formation (MMb), TPC, RPA, and FRSA. Results indicated that PEE is rich in phenolic content and antioxidant activity, and their incorporation in beef and pork patties reduced ( < 0.05) Lox and Pox (TBARS-88.7 and 80% inhibition; Pox-47.3 and 30.6% inhibition, respectively), as well as loss of color and increased the oxidative stability throughout storage.
研究了蜂胶乙醇提取物（PEE）、丁基羟基甲苯（BHT）和抗坏血酸（Asc）对冷藏（2℃黑暗条件下9天）期间生牛肉和猪肉饼的脂质氧化（Lox）、蛋白质氧化（Pox）、颜色劣变以及抗氧化稳定性的影响。评估了PEE的总酚含量（TPC）、还原能力（RPA）、DPPH自由基清除活性（FRSA）。对肉样的pH值、Lox（硫代巴比妥酸反应物，TBARS）、Pox（羰基）、颜色（L*、a*、b*、C和h）、高铁肌红蛋白形成（MMb）、TPC、RPA和FRSA进行了评估。结果表明，PEE富含酚类成分和抗氧化活性，将其添加到牛肉和猪肉饼中可降低（P<0.05）Lox和Pox（TBARS分别抑制88.7%和80%；Pox分别抑制47.3%和30.6%），以及颜色损失，并在整个储存过程中提高氧化稳定性。
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