The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products

被引：0

作者：

Wojtasik-Kalinowska, Iwona ^{[1
]}

Marcinkowska-Lesiak, Monika ^{[1
]}

Onopiuk, Anna ^{[1
]}

Szpicer, Arkadiusz ^{[1
]}

Wierzbicka, Agnieszka ^{[1
]}

Poltorak, Andrzej ^{[1
]}

机构：

[1] Warsaw Univ Life Sci, Dept Tech & Food Dev, Nowoursynowska 159c, PL-02776 Warsaw, Poland

来源：

ANIMAL SCIENCE PAPERS AND REPORTS | 2022年 / 40卷 / 04期

关键词：

antioxidants; flavor; frozen storage; meatballs; Solanum lycopresicum L; steam treatment; POPULAR DIETARY-SUPPLEMENT; FATTY-ACIDS PROFILE; LIPID OXIDATION; ANIMAL HEALTH; SALVIA-OFFICINALIS; VOLATILE COMPOUNDS; FROZEN STORAGE; OSTRICH MEAT; ANTIOXIDANT; PROTEIN;

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Synthetic antioxidants such as butylated hydroxyl toluene (BHT) added to meat products have been actually restricted because of their toxic activity. This fact encourages the application of natural antioxidants as a protection from lipid oxidation process. Hence, the effect of addition of Solanum lycopresicum L. extract to pork and beef meatballs during frozen storage (-18 degrees C/90 days) was investigated on physicochemical parameters, antioxidant activity and flavour. In the study, three kinds of meatballs were analysed: control (C) without antioxidant; with added BHT (0.01%) and with Solanum lycopresicum L. extract (1%, ET). Addition of 1% of Solanum lycopresicum L. extract to beef and pork meatballs ET resulted in a significant (P < 0.05) decrease in lipid oxidation and increased redness stability. In conclusion, the addition of Solanum lycopresicum L. extract (1%) as a natural plant antioxidant to steamed beef and pork meatballs during frozen storage can result in reduced lipid oxidation level, stabilized red colour and intensity of meaty flavour

引用

页码：423 / 438

页数：16

共 61 条

[31] Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid [J].