用于肉类及肉类替代品的辛辣和芳香植物
Spicy and Aromatic Plants for Meat and Meat Analogues Applications.
作者信息
Marc Vlaic Romina Alina, Mureșan Vlad, Mureșan Andruţa E, Mureșan Crina Carmen, Tanislav Anda E, Pușcaș Andreea, Marţiș Petruţ Georgiana Smaranda, Ungur Rodica Ana
机构信息
Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania.
Department of Rehabilitation Iuliu-Haţieganu, Faculty of General Medicine, University of Medicine and Pharmacy, 8 Victor Babes Street, 400012 Cluj-Napoca, Romania.
出版信息
Plants (Basel). 2022 Apr 1;11(7):960. doi: 10.3390/plants11070960.
Abstract
Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
摘要
芳香和辛辣植物不仅是改善肉类、肉制品和肉类替代品口感的重要因素，也是提高添加了这些植物的产品营养价值的重要因素。本文旨在介绍肉类和肉类替代品行业中最常用的香草和香料（欧芹、莳萝、罗勒、牛至、鼠尾草、香菜、迷迭香、马郁兰、龙蒿、月桂、百里香和薄荷），或提议用于肉类替代品的生物活性抗氧化和抗菌特性的最新信息。
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