Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, Zip Code 15054-000 São José do Rio Preto, SP, Brazil; Federal Institute of Education, Science and Technology of Mato Grosso - IFMT, Highway MT 235, KM 12, Rural Zone, ZiP Code 78360-000 Campo Novo do Parecis, MT, Brazil.
Department of Food Engineering, College of Animal Science and Food Engineering of University of São Paulo, Avenue Duque de Caxias Norte 225, Zip Code 13635-900 Pirassununga, SP, Brazil.
Meat Sci. 2021 Mar;173:108406. doi: 10.1016/j.meatsci.2020.108406. Epub 2020 Dec 10.
The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.
本研究旨在评估樱桃果粉、迷迭香和甘草提取物在含有大量机械分离鳄鱼肉（MSCM）的凯门鳄肉条中的抗氧化效果，这些肉条在冷冻储存 120 天期间。制备了五种处理：不含抗氧化剂的对照（CON）、500mg/kg 赤藓糖醇（ERY）、500mg/kg 樱桃果粉（AFP）、500mg/kg 甘草提取物（LIE）和 500mg/kg 迷迭香提取物（ROE）。天然抗氧化剂的添加提高了颜色、内聚性，并降低了 TBARS 值。LIE 的红色值较高，与 CON 不同。与对照相比，在储存期末，含有甘草提取物的肉条的 TBARS 值明显更低。所有处理在感官分析方面相似，具有良好的可接受性。这些结果表明，在含有大量 MSCM 鳄鱼肉的凯门鳄肉条中使用甘草提取物具有在冷冻储存期间提高质量的潜力。
