γ射线辐照和番石榴叶提取物对鸡肉饼品质及贮藏稳定性的影响
Impact of gamma irradiation and guava leaf extract on the quality and storage stability of chicken patties.
作者信息
Sadiq Anam, Arshad Muhammad Sajid, Amjad Roshaan Bint, Munir Haroon, Rohi Madiha, Khalid Waseem, Nadeem Muhammad Tahir, Suleria Hafiz Ansar Rasul
机构信息
Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan.
Fatima Jannah Medical University Lahore Pakistan.
出版信息
Food Sci Nutr. 2023 Jun 22;11(8):4485-4501. doi: 10.1002/fsn3.3174. eCollection 2023 Aug.
The current investigation was carried out to evaluate the impact of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The effects of treatments on chicken meat patties were determined by physicochemical, stability (oxidative and microbial), and antioxidant status during different packaging (aerobic and vacuum) at storage intervals (0, 5, and 10 days). The changes in physicochemical parameters of chicken patties were observed on various treatments, storage intervals, and different packaging. The TBARS and POV were found to increase significantly ( < .05) on 2 kGy and with the passage of storage time. The results of microbial load in samples were found to decrease on gamma irradiation with and without GLE. The antioxidant profile in chicken patties was with respect to control. Slight changes were seen in sensory parameters on different treatments at storage intervals. It is concluded that gamma irradiation eliminated the microbes and different concentrations of GLE improve the stability and antioxidant profile of chicken patties.
本研究旨在评估伽马射线辐照和番石榴叶提取物（GLE）对鸡肉饼的影响。通过在不同包装（有氧和真空）及储存时间间隔（0、5和10天）下测定鸡肉饼的物理化学性质、稳定性（氧化和微生物）以及抗氧化状态，来确定处理对鸡肉饼的影响。观察了不同处理、储存时间间隔和不同包装下鸡肉饼物理化学参数的变化。发现2 kGy剂量及随着储存时间的推移，硫代巴比妥酸反应物（TBARS）和过氧化值（POV）显著增加（P < 0.05）。有无GLE的伽马射线辐照均使样品中的微生物负荷降低。鸡肉饼中的抗氧化特性以对照组为参照。在储存时间间隔内，不同处理的感官参数有轻微变化。得出的结论是，伽马射线辐照消除了微生物，不同浓度的GLE提高了鸡肉饼的稳定性和抗氧化特性。
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