Cantú-Valdéz Jesús A, Gutiérrez-Soto Guadalupe, Hernández-Martínez Carlos A, Sinagawa-García Sugey R, Quintero-Ramos Armando, Hume Michael E, Herrera-Balandrano Daniela D, Méndez-Zamora Gerardo
General Escobedo Universidad Autónoma de Nuevo León Facultad de Agronomía Nuevo León México.
Campus Universitario Universidad Autónoma de Chihuahua Facultad de Ciencias Químicas Circuito Universitario s/n Chihuahua México.
Food Sci Nutr. 2020 Jul 8;8(8):4555-4564. doi: 10.1002/fsn3.1767. eCollection 2020 Aug.
Oregano essential oils from Schauer (Lb) and Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control, GB2 = GB +100 mg/kg of Bht, GB3 = GB +100 mg/kg of Lb, and GB4 = GB +100 mg/kg of Pl. Lightness, redness, hardness, and springiness showed differences ( < .05) between treatments and days interaction, which serve as indicators of ground beef preserved quality and consumer acceptance. Mesophilic, psychrophilic, and lactic acid bacteria numbers and antioxidant activity showed differences ( < .05) for treatments and days. Sensory attributes showed no differences between treatments. The oregano oils may provide extended shelf life for packaged meat products treated with these natural additives and hence may be used for ground beef preservation.
对来自沙乌尔（Lb）和格雷（Pl）的牛至精油与抗氧化剂丁基羟基甲苯（Bht）进行了测试，以评估其对绞碎牛肉（GB）在4°C下储存7天的保质期的影响。处理方式为：GB1 = GB对照组，GB2 = GB + 100毫克/千克Bht，GB3 = GB + 100毫克/千克Lb，GB4 = GB + 100毫克/千克Pl。亮度、红色度、硬度和弹性在处理方式与天数的交互作用之间存在差异（P < 0.05），这些可作为绞碎牛肉品质保存和消费者接受度的指标。嗜温菌、嗜冷菌和乳酸菌数量以及抗氧化活性在处理方式和天数上存在差异（P < 0.05）。感官属性在各处理方式之间没有差异。牛至精油可为用这些天然添加剂处理的包装肉类产品延长保质期，因此可用于绞碎牛肉的保鲜。
