Glišić Milica, Bošković Cabrol Marija, Čobanović Nikola, Starčević Marija, Samardžić Stevan, Veličković Ivona, Maksimović Zoran
Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, University of Belgrade, 11000 Belgrade, Serbia.
Department of Agronomy, Food, Natural Resources, Animal and Environment (DAFNAE), University of Padova, 35020 Padova, Italy.
Foods. 2024 Mar 3;13(5):788. doi: 10.3390/foods13050788.
The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE ( < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control ( < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio ( < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group ( < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria ( < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.
本研究旨在评估收获后向日葵和玉米秸秆残渣乙醇提取物的抗氧化能力，以及它们在90天储存期内对猪肝肉酱的化学成分、理化参数、脂质氧化稳定性、微生物特性和感官特性的影响。制备了四种配方：对照组（CON）、添加丁基羟基甲苯作为合成抗氧化剂的批次（BHT）、1%向日葵残渣乙醇提取物（SSRE）和1%玉米残渣乙醇提取物（MSRE）。与SSRE相比，MSRE的总酚含量更高，抗氧化活性更好（P<0.01）。添加SSRE降低了猪肝肉酱的亮度并增加了红色度，与对照组相比，这些肉酱的总色差最高（P<0.01）。作物提取物增加了肉酱中n-6和总多不饱和脂肪酸（PUFA）的含量，并改善了PUFA/饱和脂肪酸（SFA）的比例（P<0.01）。含有作物残渣提取物的配方显示出比对照组和BHT组更高的硫代巴比妥酸反应物（TBARs）和过氧化值（POV）（P<0.01），表明在储存期间肉酱中存在促氧化作用并加速了脂质氧化。就微生物质量而言，作物残渣提取物的存在降低了总活菌数、乳酸菌和嗜温需氧菌的数量（P<0.01）。在猪肉酱中加入作物提取物会损害其感官质量，特别是颜色、气味、香气和风味，并降低其总体可接受性。这些结果表明，虽然作物残渣提取物在保持肉酱脂质稳定性方面不如合成抗氧化剂有效，但它们在提高这类肉类产品的微生物质量方面具有潜力。
