PDF(Pubmed)
Abstract：
Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers\' health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation-these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.
摘要：
由于其营养价值，鸵鸟肉是家禽或牛肉的有趣替代品。添加三种植物（辣椒，acerola,五味子)被建议作为一种提高质量的方法，安全,和消费者接受由鸵鸟肉制成的香肠。一系列的微生物和化学分析（包括，除其他外,生物胺含量，重金属,和生物活性化合物）的产品以及它们的感官评价进行了验证这一说法。所有香肠的微生物区系均以乳酸菌为主。对消费者健康的最大威胁可能与通过乳酸菌酶活性形成的生物胺的存在有关。含有植物添加剂的香肠具有更好的抗氧化和抗炎特性以及较低的脂肪氧化-这些特征与维生素C的存在相关。含有植物添加剂的香肠在味道和气味方面具有更高的可接受性。
