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脂肪类型和芒果皮粉对冷藏及体外消化过程中牛肉饼理化性质的影响

Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.

作者信息

Vázquez-Meza Martha Olivia, González-Ríos Humberto, González-Aguilar Gustavo Adolfo, Viuda-Martos Manuel, Dávila-Ramírez José Luis, Valenzuela-Melendres Martín

机构信息

Research Center for Food and Development, CIAD Carretera Gustavo Enrique Astiazarán Rosas, No. 46, Hermosillo, Sonora 83304, Mexico.

IPOA Research Group, Agro-Food and Agro-Environmental Research and Innovation Center, Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Alicante, Spain.

出版信息

Int J Food Sci. 2024 Oct 23;2024:2981134. doi: 10.1155/2024/2981134. eCollection 2024.

DOI:10.1155/2024/2981134
PMID:39479468
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11524697/
Abstract

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre-emulsified oils increased ( < 0.05) the , , and values. Moreover, the incorporation of MP in the meat formulation decreased ( < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased ( < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion.

摘要

本研究的目的是评估脂肪类型和芒果皮粉（MP）对冷藏期间及体外消化后熟牛肉饼理化性质的影响。牛肉饼分别用饱和牛肉脂肪（BF）、预乳化鳄梨油（AO）或预乳化红花油（SO）制作。MP添加量为0%或1%。处理方式如下：T1（BF，未添加MP）、T2（AO，未添加MP）、T3（SO，未添加MP）、T4（BF + 1%MP）、T5（AO + 1%MP）和T6（SO + 1%MP）。用AO和SO替代饱和脂肪改善了牛肉饼的脂肪酸谱。添加预乳化油使 、 和 值升高（<0.05）。此外，在肉品配方中加入MP可降低冷藏期间的脂质氧化（<0.05）。在肉品配方中添加MP可降低体外消化前后的脂质氧化（<0.05）。用植物油替代饱和脂肪并加入MP可能是一种在冷藏期间改善牛肉饼品质并降低体外消化后脂质氧化的替代策略。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/7065513e463d/IJFS2024-2981134.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/a2da58af6b0a/IJFS2024-2981134.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/bbc1302ea105/IJFS2024-2981134.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/72ca5e407540/IJFS2024-2981134.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/7065513e463d/IJFS2024-2981134.004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/a2da58af6b0a/IJFS2024-2981134.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/bbc1302ea105/IJFS2024-2981134.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/72ca5e407540/IJFS2024-2981134.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/b797/11524697/7065513e463d/IJFS2024-2981134.004.jpg

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