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用于牛肉汉堡中作为脂肪替代品和天然抗菌剂的植物性成分。

Plant-Based Ingredients Utilized as Fat Replacers and Natural Antimicrobial Agents in Beef Burgers.

作者信息

Lombardi Silvia Jane, Pannella Gianfranco, Coppola Francesca, Vergalito Franca, Maiuro Lucia, Succi Mariantonietta, Sorrentino Elena, Tremonte Patrizio, Coppola Raffaele

机构信息

Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis snc, 86100 Campobasso, Italy.

Department of Science and Technology for Sustainable Development and One Health, Università Campus-Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Rome, Italy.

出版信息

Foods. 2024 Oct 11;13(20):3229. doi: 10.3390/foods13203229.

DOI:10.3390/foods13203229
PMID:39456291
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11507565/
Abstract

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo () and carob seed gum (), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle () leaves and medlar () seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against spp. and strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting and spp. Anti- efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts.

摘要

本研究旨在基于使用植物性成分找到解决方案，以提高肉类产品的营养质量，并确保感官和微生物质量。通过化学分析和小组测试对两种脂肪替代品——柠檬皮（）和角豆树籽胶（）进行了研究，以评估它们对牛肉汉堡营养和感官质量的影响。研究了两种植物提取物（荨麻（）叶提取物和枸杞（）籽提取物）的抗菌活性，通过平板试验评估其对 spp. 和 菌株的抑制作用强度及最低抑菌浓度。此外，还评估了两种提取物的抗氧化活性。基于这些结果，通过储存试验和挑战试验在食品模型（牛肉汉堡）中验证了柠檬皮和枸杞籽提取物。储存试验结果表明，枸杞籽提取物可防止硫代巴比妥酸反应性物质（TBARSs）的形成，并确保微生物质量，抑制 和 spp.。挑战试验结果在原位证实了其抗菌效果。总之，尽管脂肪替代品可确保营养和感官质量，但不能满足微生物质量要求。本研究清楚地表明，低脂汉堡的安全性只能通过将合适的脂肪替代品与精心挑选的天然抗菌提取物相结合来实现。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/2a3c570399e7/foods-13-03229-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/de1d67be140b/foods-13-03229-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/30a0387a97b3/foods-13-03229-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/75ce7ce7f1dd/foods-13-03229-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/6c8098f5af7c/foods-13-03229-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/023347b383c4/foods-13-03229-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/2a3c570399e7/foods-13-03229-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/de1d67be140b/foods-13-03229-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/30a0387a97b3/foods-13-03229-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/75ce7ce7f1dd/foods-13-03229-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/6c8098f5af7c/foods-13-03229-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/023347b383c4/foods-13-03229-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bea9/11507565/2a3c570399e7/foods-13-03229-g006.jpg

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