Mazhangara Irene Rumbidzai, Jaja Ishmael Festus, Chivandi Eliton
Department of Livestock and Pasture Sciences, University of Fort Hare, South Africa.
Department of Agriculture and Animal Health, University of South Africa, Roodepoort Johannesburg 1710, South Africa.
Heliyon. 2022 May 4;8(5):e09376. doi: 10.1016/j.heliyon.2022.e09376. eCollection 2022 May.
We investigated the effect of on the shelf-life and quality of chevon kept for eight days at 4 ± 1 °C in polyethylene pouches. Different powder levels of (0.5 %, 1.0 %, and 2.0 % w/w) and 0.02 % w/w butylated hydroxytoluene (BHT) were used to treat the chevon samples. The and BHT treated chevon was compared to untreated chevon (control). Colour, ferric reducing antioxidant power (FRAP), lactic acid bacteria (LAB) counts, oxidative stability, pH and total viable counts (TVC) were all measured while the samples were in storage. Treatment demonstrated a significant () influence on pH with chevon preserved with powder (2 %), having a lower pH than the chevon preserved with BHT and the control. The colour of chevon (lightness, redness and yellowness) was shown to differ ( < ) across treatments. The redness (a∗) and yellowness (b∗) reduced as the refrigeration period lengthened ( < ). In contrast, the lightness (L∗) of chevon intensified as the storage period lengthened (). The TBARS considerably reduced () in samples subjected to and BHT, with respect to the untreated sample. There was an increase in the FRAP activity as the amount of powder () was increased. The FRAP values were shown to be inversely related to the TBARS values, implying that the addition of powder could slow lipid oxidation. In comparison with the control, powder inhibited bacterial growth during storage as measured by a significant reduction in TVC and LAB counts (). It is concluded that, powder has potent antioxidant and antimicrobial activity in refrigerated ground chevon thus can be potentially used to preserve the quality of refrigerator stored ground chevon.
我们研究了[具体物质]对在4±1°C下于聚乙烯袋中保存8天的山羊肉保质期和品质的影响。使用不同粉末水平的[具体物质]（0.5%、1.0%和2.0% w/w）以及0.02% w/w的丁基羟基甲苯（BHT）处理山羊肉样品。将经[具体物质]和BHT处理的山羊肉与未处理的山羊肉（对照）进行比较。在样品储存期间，对颜色、铁还原抗氧化能力（FRAP）、乳酸菌（LAB）计数、氧化稳定性、pH值和总活菌数（TVC）进行了测定。处理对pH值有显著（）影响，用[具体物质]粉末（2%）保存的山羊肉pH值低于用BHT保存的山羊肉和对照。不同处理的山羊肉颜色（亮度、红色度和黄色度）显示出差异（<）。随着冷藏期延长，红色度（a∗）和黄色度（b∗）降低（<）。相反，随着储存期延长，山羊肉的亮度（L∗）增强（）。与未处理样品相比，经[具体物质]和BHT处理的样品中硫代巴比妥酸反应物（TBARS）显著降低（）。随着[具体物质]粉末量（）增加，FRAP活性增强。FRAP值与TBARS值呈负相关，这意味着添加[具体物质]粉末可以减缓脂质氧化。与对照相比，通过TVC和LAB计数显著降低表明，[具体物质]粉末在储存期间抑制了细菌生长（）。得出的结论是，[具体物质]粉末在冷藏的绞碎山羊肉中具有强大的抗氧化和抗菌活性，因此有可能用于保存冷藏储存的绞碎山羊肉的品质。
