Gómez Inmaculada, García-Varona Celia, Curiel-Fernández María, Ortega-Heras Miriam
Food Science and Technology Department, Faculty of Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
Foods. 2020 Nov 24;9(12):1728. doi: 10.3390/foods9121728.
The aim of this work was to evaluate the effect of an olive extract (OE) on the physicochemical and microbiological characteristics, lipid oxidation and volatile compounds of beef patties stored both aerobically and under modified atmosphere packaging for 15 days at 4 °C. The antioxidant and antimicrobial effects of the OE were compared to those of sulfite. Four formulations were elaborated according to the antioxidant and dose used: without antioxidant, C; 300 mg potassium metabisulfite/kg product, S; 150 mg OE/kg product, OE1; and 250 mg of OE/kg product, OE2. The parameters analyzed were pH, water activity, color, lipid oxidation (TBARS and volatile organic compounds: hexanal, 2-pentyl-furan, 1-pentanol, 2,3-octanedione and nonanal, 1-octen-2-ol) and total viable counts. The OE delayed the loss of the bright red color of the patties and reduced the lipid oxidation in both types of packaging compared to the control patty. Sulfite was the most effective antioxidant for inhibition of the total viable counts. An OE could be used as a natural antioxidant to delay the lipid oxidation of meat without negatively affecting its physicochemical properties.
本研究旨在评估橄榄提取物（OE）对在4℃有氧和改良气氛包装条件下储存15天的牛肉饼的物理化学和微生物特性、脂质氧化及挥发性化合物的影响。将OE的抗氧化和抗菌效果与亚硫酸盐进行比较。根据抗氧化剂及其用量制备了四种配方：无抗氧化剂，C；300 mg焦亚硫酸钾/千克产品，S；150 mg OE/千克产品，OE1；250 mg OE/千克产品，OE2。分析的参数包括pH值、水分活度、颜色、脂质氧化（硫代巴比妥酸反应物和挥发性有机化合物：己醛、2-戊基呋喃、1-戊醇、2,3-辛二酮和壬醛、1-辛烯-2-醇）和总活菌数。与对照肉饼相比，OE延缓了肉饼亮红色的褪色，并减少了两种包装类型中的脂质氧化。亚硫酸盐是抑制总活菌数最有效的抗氧化剂。OE可作为天然抗氧化剂，延缓肉类的脂质氧化，而不会对其物理化学性质产生负面影响。
