含阿萨伊果粉和抹茶提取物的可食用涂层对熟肉丸保质期和质量参数的影响。
Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs.
机构信息
Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur, Turkey.
Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey.
出版信息
Meat Sci. 2021 Sep;179:108547. doi: 10.1016/j.meatsci.2021.108547. Epub 2021 May 7.
This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that WPC containing ME delayed lipid oxidation in meatballs during both refrigerated and frozen storage (P < 0.05). Moreover, the use of AE in WPC suppressed microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.
本研究旨在确定含有不同浓度（3%、6%、9%w/v）的巴西莓粉提取物（AE）和抹茶提取物（ME）的乳清蛋白分离物（5%w/v）基可食用涂层（WPC）对烹饪肉丸在贮藏过程中的氧化和微生物稳定性的影响（+4°C 下贮藏 14 天或-18°C 下贮藏 60 天）。提取物的抗氧化分析表明，抹茶提取物的总酚含量和抗氧化能力均高于巴西莓粉提取物（P<0.05）。结果表明，含有抹茶提取物的 WPC 可延缓肉丸在冷藏和冷冻贮藏过程中的脂质氧化（P<0.05）。此外，AE 在 WPC 中的使用抑制了两种贮藏条件下的微生物生长（P<0.05）。食用涂层工艺对颜色、质地、物理化学组成和消费者偏好没有负面影响（P>0.05）。该结果表明，AE 和 ME 在 WPC 配方中的使用可抑制脂质氧化和微生物生长，具有通过保持物理化学特性来延长肉丸保质期的潜力。
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