Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

被引：165

作者：

Hygreeva, Desugari ^{[1
]}

Pandey, M. C. ^{[1
]}

Radhakrishna, K. ^{[1
]}

机构：

[1] Def Food Res Lab, Freeze Drying & Anim Prod Technol Div, Mysore 570011, Karnataka, India

来源：

MEAT SCIENCE | 2014年 / 98卷 / 01期

关键词：

Plant derivatives; Meat products; Natural antioxidants; Lipid oxidation; Vegetable oils; Natural antimicrobials and microbial spoilage; COOKED PORK PATTIES; GRAPE SEED EXTRACT; ESCHERICHIA-COLI O157-H7; INHIBIT LIPID OXIDATION; SALVIA-OFFICINALIS L; OREGANO ESSENTIAL OIL; TURKEY BREAST ROLLS; DEGREES-C; REFRIGERATED STORAGE; QUALITY CHARACTERISTICS;

D O I：

10.1016/j.meatsci.2014.04.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Growing concern about diet and health has led to development of healthier food products. In general consumer perception towards the intake of meat and meat products is unhealthy because it may increase the risk of diseases like cardiovascular diseases, obesity and cancer, because of its high fat content (especially saturated fat) and added synthetic antioxidants and antimicrobials. Addition of plant derivatives having antioxidant components including vitamins A, C and E, minerals, polyphenols, flavanoids and terpenoids in meat products may decrease the risk of several degenerative diseases. To change consumer attitudes towards meat consumption, the meat industry is undergoing major transformations by addition of nonmeat ingredients as animal fat replacers, natural antioxidants and antimicrobials, preferably derived from plant sources. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：47 / 57

页数：11

共 122 条

[1] Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef [J].

Ahn, Juhee ;

Grun, Ingolf U. ;

Mustapha, Azlin .

FOOD MICROBIOLOGY, 2007, 24 (01) :7-14

[2] Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut [J].

Alvarez, D. ;

Xiong, Y. L. ;

Castillo, M. ;

Payne, F. A. ;

Garrido, M. D. .

MEAT SCIENCE, 2012, 92 (01) :8-15

[3] Health benefits of dietary fiber [J].

Anderson, James W. ;

Baird, Pat ;

Davis, Richard H., Jr. ;

Ferreri, Stefanie ;

Knudtson, Mary ;

Koraym, Ashraf ;

Waters, Valerie ;

Williams, Christine L. .

NUTRITION REVIEWS, 2009, 67 (04) :188-205

[4]

[Anonymous], 2003, WHO TECHN REP SER

[5] The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages [J].

Ansorena, D ;

Astiasarán, I .

FOOD CHEMISTRY, 2004, 87 (01) :69-74

[6] Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters [J].

Ayo, J. ;

Carballo, J. ;

Serrano, J. ;

Olmedilla-Alonso, B. ;

Ruiz-Capillas, C. ;

Jimenez-Colmenero, F. .

MEAT SCIENCE, 2007, 77 (02) :173-181

[7] Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention [J].

Bagchi, D ;

Bagchi, M ;

Stohs, SJ ;

Das, DK ;

Ray, SD ;

Kuszynski, CA ;

Joshi, SS ;

Pruess, HG .

TOXICOLOGY, 2000, 148 (2-3) :187-197

[8] Antioxidant effects of broccoli powder extract in goat meat nuggets [J].

Banerjee, Rituparna ;

Verma, Arun K. ;

Das, Arun K. ;

Rajkumar, V. ;

Shewalkar, A. A. ;

Narkhede, H. P. .

MEAT SCIENCE, 2012, 91 (02) :179-184

[9] Antioxidant activity of Carob fruit extracts in cooked pork meat systems during chilled and frozen storage [J].

Bastida, Sara ;

Sanchez-Muniz, Francisco J. ;

Olivero, Raul ;

Perez-Olleros, Lourdes ;

Ruiz-Roso, Baltasar ;

Jimenez-Colmenero, Francisco .

FOOD CHEMISTRY, 2009, 116 (03) :748-754

[10] Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat [J].

Ben Hsouna, Anis ;

Trigui, Mohamed ;

Ben Mansour, Riadh ;

Jarraya, Raoudha Mezghani ;

Damak, Mohamed ;

Jaoua, Samir .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2011, 148 (01) :66-72

← 1 2 3 4 5 6 7 8 9 10 →