Kaczmarek Anna, Muzolf-Panek Małgorzata
Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-637 Poznań, Poland.
Antioxidants (Basel). 2021 May 7;10(5):736. doi: 10.3390/antiox10050736.
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius ( = 0.972) and log-logistic ( = 0.938) models as well as ANN ( = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.
本研究的目的是开发并比较添加特定植物提取物（多香果、罗勒、月桂叶、黑种草、小豆蔻、葛缕子、丁香、大蒜、肉豆蔻、洋葱、牛至、迷迭香和百里香）的碎生牛肉中脂质氧化的预测模型，该模型以不同时间/温度条件下硫代巴比妥酸反应物（TBARS）的数值变化来表示。肉样分别储存在4、8、12、16和20℃的温度下。将储存在12℃的样品中TBARS的数值变化用作外部验证数据集。脂质氧化随储存时间和温度显著增加。这种增加的速率因植物提取物的添加情况而异，在对照样品中最为明显。脂质氧化对温度的依赖性通过Arrhenius方程和对数逻辑方程进行了充分建模，所有提取物的平均系数均较高（≥0.98）。动力学模型和人工神经网络（ANN）被用于构建预测模型。所得结果表明，动力学Arrhenius模型（R = 0.972）、对数逻辑模型（R = 0.938）以及ANN模型（R = 0.935）均可预测生碎牛肉在储存期间TBARS的变化。
