Sekhavatizadeh Seyed Saeed, Faryabi Fatemeh, Ganje Mohammad
Fars Agricultural and Natural Resources Research and Education Center, AREEO Shiraz Fars Iran.
Department of Food Science and Technology Bushehr Institute of Kherad Higher Education Bushehr Iran.
Food Sci Nutr. 2024 Nov 25;12(12):10770-10785. doi: 10.1002/fsn3.4594. eCollection 2024 Dec.
The deterioration of meat products is significantly influenced by the oxidation of lipids. The addition of antioxidants is one of the accepted methods to retard lipid oxidation. The goal of this research was to encapsulate tomato powder with chia seed mucilage by lyophilization. Tomato powder and chia seed mucilage were used as the wall material at three ratios 1:1 (T1:C1), 2:1 (T2:C1), and 1:2 (T1:C2). The particle size, encapsulation efficiency, rheology, and solubility index of the beads were assessed. Three sausage samples, including the control, 3% w/w tomato powder (TP), and 6% w/w bead (EnTP), were produced. The color, texture, peroxide, thiobarbituric acid, and sensory parameters of the sausage were analyzed during storage. The results showed that T2:C1 had a maximum encapsulation efficiency (44.71%) with particle size (172.31 nm). T1:C1 had a highly significant value in the solubility index (90.09% w/w), but for the viscosity parameter, T1:C2 had a maximum value among the samples. FTIR and X-ray diffraction analyses demonstrated successful encapsulation in all samples. The water holding capacity (6.92% w/w), hardness (2992.5 g), and gumminess (2772.3 g) were the highest, but cooking loose (10.98% w/w) the lowest in the EnTP. Higher color and odor scores were recorded for the EnTPs. In addition, the encapsulated tomato powder had a significantly ( < 0.05) lower peroxide value (7.34 mEq/kg) and thiobarbituric acid (2.09 mg MDA/kg) in the sausages than in the other samples. In conclusion, the incorporation of EnTP as a polyphenol component in cocktail sausages is more advantageous than TP alone.
肉类产品的变质受脂质氧化的显著影响。添加抗氧化剂是延缓脂质氧化的公认方法之一。本研究的目的是通过冻干法用奇亚籽黏液包裹番茄粉。番茄粉和奇亚籽黏液以三种比例用作壁材，即1:1（T1:C1）、2:1（T2:C1）和1:2（T1:C2）。评估了微珠的粒径、包封效率、流变学和溶解度指数。制作了三个香肠样品，包括对照样、3% w/w番茄粉（TP）和6% w/w微珠（EnTP）。在储存期间分析了香肠的颜色、质地、过氧化物、硫代巴比妥酸和感官参数。结果表明，T2:C1的包封效率最高（44.71%），粒径为（172.31 nm）。T1:C1的溶解度指数值非常高（90.09% w/w），但对于粘度参数，T1:C2在样品中具有最大值。傅里叶变换红外光谱（FTIR）和X射线衍射分析表明所有样品均成功包封。EnTP的持水能力（6.92% w/w）、硬度（2992.5 g）和黏性（2772.3 g）最高，但烹饪失重（10.98% w/w）最低。EnTP的颜色和气味评分更高。此外，香肠中包封的番茄粉的过氧化物值（7.34 mEq/kg）和硫代巴比妥酸（2.09 mg MDA/kg）明显（<0.05）低于其他样品。总之，在鸡肉香肠中加入EnTP作为多酚成分比单独使用TP更具优势。
