Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil.
Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), 13083-862 Campinas, Brazil; Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain.
Food Res Int. 2023 Feb;164:112358. doi: 10.1016/j.foodres.2022.112358. Epub 2022 Dec 25.
The effect of commercial plant extracts (grape, rosemary, pomegranate, green tea, and mate) at 0.125, 0.25, 0.50, and 1 % w/w concentrations as a natural antioxidant in mechanically deboned poultry meat (MDPM) was evaluated. The extracts were characterized for the content of phenolic compounds, total flavonoids, and antioxidant activity. Lipid oxidation (TBARS), instrumental color (L*, a*, and b* values), and pH of MDPM were evaluated on days 0, 2, 4, 6, 8, and 10 of chilled storage (2 °C). All commercial extracts showed antioxidant activity in the following order: grape > green tea > mate > rosemary > pomegranate, the latter addition promoted the highest TBARS values in MDPM during storage. The levels of 0.5, 0.25, and 0.125 % of grape, green tea, mate, and rosemary extracts showed the same positive effect in decelerating lipid oxidation in MDPM. The pH values of the MDPM decreased with increasing the extract concentrations. The commercial extracts led to a decrease in L* and b* values, and the grape extract provided the highest a* values in MDPM during chilled storage. The addition of commercial plant-derived extracts has proven to be an effective natural antioxidant to extend the shelf life of MDPM and consequently healthier and quality meat products can be produced.
研究了 0.125%、0.25%、0.50%和 1%（w/w）浓度的商业植物提取物（葡萄、迷迭香、石榴、绿茶和马黛茶）作为天然抗氧化剂对机械去骨禽肉（MDPM）的影响。对提取物中的酚类化合物、总类黄酮和抗氧化活性进行了表征。在冷藏（2°C）的第 0、2、4、6、8 和 10 天，评估了 MDPM 的脂质氧化（TBARS）、仪器颜色（L*、a和 b值）和 pH 值。所有商业提取物的抗氧化活性顺序为：葡萄>绿茶>马黛茶>迷迭香>石榴，后者在储存过程中促进 MDPM 中 TBARS 值的升高。0.5%、0.25%和 0.125%的葡萄、绿茶、马黛茶和迷迭香提取物水平对减缓 MDPM 中的脂质氧化具有相同的积极作用。MDPM 的 pH 值随提取物浓度的增加而降低。商业提取物导致 MDPM 的 L和 b值降低，而在冷藏过程中，葡萄提取物提供了 MDPM 的最高 a*值。添加商业植物源提取物已被证明是一种有效的天然抗氧化剂，可以延长 MDPM 的保质期，从而生产出更健康和优质的肉类产品。
