用石榴皮提取物腌制的水牛肉的保质期。
The shelf life of buffalo meat marinated with pomegranate () peel extract.
作者信息
Rasuli Nur, Bintoro Valentinus Priyo, Purnomoadi Agung, Nurwantoro Nurwantoro
机构信息
Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
出版信息
J Adv Vet Anim Res. 2021 Oct 2;8(4):612-618. doi: 10.5455/javar.2021.h552. eCollection 2021 Dec.
OBJECTIVE
The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat.
MATERIALS AND METHODS
PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4).
RESULTS
The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period ( < 0.05). PPE's high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate.
CONCLUSIONS
Marinating buffalo meat in PPE may help maintain the meat's freshness while being stored at a refrigerator temperature (5°C ± 1°C).
目的
本研究旨在探究石榴皮提取物（PPE）如何预防水牛肉的脂质氧化、过氧化值以及病原菌生长。
材料与方法
本研究采用了PPE和水牛肉。将用PPE腌制的水牛肉在第0天、第4天、第8天、第12天和第16天于5°C±1°C的温度下冷藏进行评估。PPE以0%（作为对照，K0）、0.50%（K1）、1.00%（K2）、1.50%（K3）和2.00%（K4）的比例添加到水牛肉中。
结果
添加PPE降低了各处理组和储存期之间的总菌落数、过氧化值、脂质和pH值（<0.05）。PPE中高浓度的多酚、黄酮类化合物、抗氧化剂和抗菌物质可能会降低脂质氧化、过氧化物生成和细菌生长速率。
结论
用水牛PPE腌制肉在冰箱温度（5°C±1°C）下储存时可能有助于保持肉的新鲜度。
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