Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India.
Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, A.M.U, Aligarh, U.P, India.
Meat Sci. 2023 Jun;200:109157. doi: 10.1016/j.meatsci.2023.109157. Epub 2023 Mar 5.
The antioxidant effect of betel leaf extract (BLE) on lipid and protein oxidation, microbial count and physicochemical attributes was investigated in meat sausages during refrigerated storage at 4 ± 1 °C. Buffalo meat sausages were developed after incorporating 0, 250, 500 and 750 mg kg of BLE (BLE0, BLE1, BLE2 and BLE3) respectively. The sausages showed no changes in proximate composition due to BLE inclusion, but there was an improvement in microbial quality, color score, textural properties and lipid and protein oxidative stability. Further, higher sensory scores were observed for the BLE-incorporated samples. The images from scanning electron microscopy (SEM) revealed a reduction in surface roughness and unevenness showing microstructure modification in BLE treated sausages compared to the control sausages. Hence, to improve the storage stability and impede the rate of lipid oxidation in sausages, BLE incorporation proved to be an effective strategy.
研究了在 4±1°C 的冷藏条件下，胡椒叶提取物（BLE）对肉香肠中脂质和蛋白质氧化、微生物计数以及理化特性的抗氧化作用。分别在水牛肉香肠中添加 0、250、500 和 750mg/kg 的 BLE（BLE0、BLE1、BLE2 和 BLE3），制备了不同 BLE 含量的香肠。由于 BLE 的添加，香肠的主要成分没有变化，但微生物质量、颜色评分、质构特性以及脂质和蛋白质氧化稳定性都得到了改善。此外，添加 BLE 的样品感官评分更高。扫描电子显微镜（SEM）的图像显示，与对照组相比，BLE 处理的香肠表面粗糙度和不均匀度降低，表明其微观结构发生了变化。因此，为了提高香肠的储存稳定性并抑制脂质氧化速率，BLE 的添加被证明是一种有效的策略。
