Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland.
Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c street, 02-776 Warsaw, Poland.
Meat Sci. 2022 Dec;194:108988. doi: 10.1016/j.meatsci.2022.108988. Epub 2022 Sep 19.
The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day (P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma (P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage (P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.
本研究旨在验证使用冷等离子体获得的鼠尾草提取物对碎牛肉质量的影响。采用常规提取法（S0.05、S0.075）或冷等离子体辅助提取法（SP0.05、SP0.075）获得的不同含量（0.05%和 0.075%）的鼠尾草提取物制成的肉饼，在改良气氛（80%O）下包装，并在冷藏条件下储存 8 天。鼠尾草提取物的添加对 pH 值、失重、色泽、每种肌红蛋白形式的含量、质地、香气和最后一天储存时的生肉总体可接受性没有影响（P<0.05）。然而，在添加冷等离子体获得的鼠尾草提取物含量最高的肉中，脂质氧化受到的抑制最大（P<0.05）。这组在储存结束时还具有最高量的 n-3 脂肪酸（P<0.05）。此外，添加 0.075%的鼠尾草可防止样品中己醛的形成。因此，冷等离子体提取物可以引入肉类行业。
