■虽然在肉类中使用化学防腐剂似乎非常有利,长期以来,人们一直声称它们会增加某些类型癌症的发病率。因此,许多人选择了最低限度加工的替代品。这种消费者的转变给食品工业带来了巨大的压力,要求在肉类行业中实施这些合成防腐剂的更天然替代品。关于植物提取物作为食品添加剂的潜在试剂的研究正在增加。西印度湾叶和姜黄精油中存在的生物活性成分具有很好的潜力,肉类工业中的绿色防腐剂。
生鸡胸肉样品(28g)各自用不同体积(0.5、1和1.5mL)的西印度月桂叶或姜黄的精油或它们的混合物(1:1使最终体积为0.5、1和1.5mL)处理。物理化学,对在4°C下储存14天的新鲜和处理过的样品进行微生物和感官评价。
■西印度海湾叶油具有较高的提取率和总酚含量,而姜黄油中总黄酮含量较高。最有效的治疗方法,与对照相比,显着(p<0.05)使pH增加最小化13.9%(1.5mL月桂叶油),质地损失减少了44.8%(1.5mL油混合物),蛋白质损失减少了98.9%(1mL月桂叶油)。大多数处理过的样品减少了微生物负荷,姜黄油对乳酸菌的功效最高,酵母和霉菌。在储存的最后一天,处理过的样品的感官评分明显高于(p<0.05)对照。1.5毫升的油混合物被证明是最有效的,因为鸡胸肉样品的储存寿命延长了6天。
■这项研究首次表明,姜黄和西印度月桂叶的精油可以延长生鸡胸肉的保质期,并突出了油作为天然防腐剂的潜力。代替合成替代品。
UNASSIGNED: While the use of chemical preservatives in meat may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequently, many people have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. The bioactive components present in West Indian bay leaf and turmeric essential oils have a promising potential for use as novel, green preservatives in the meat industry.
UNASSIGNED: Raw chicken breast samples (28 g) were each treated with different volumes (0.5, 1 and 1.5 mL) of the essential oil of West Indian bay leaf or turmeric or their mixture (1:1 to make up a final volume of 0.5, 1 and 1.5 mL). Physicochemical, microbiological and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 °C.
UNASSIGNED: The West Indian bay leaf oil had a higher extraction yield and total phenolic content, while the turmeric oil had a higher total flavonoid content. The most effective treatments, compared to the control, significantly (p<0.05) minimized the pH increase by 13.9 % (1.5 mL bay leaf oil), reduced texture loss by 44.8 % (1.5 mL oil mixture) and reduced protein loss by 98.9 % (1 mL bay leaf oil). Most treated samples had reduced microbial loads, with the turmeric oil showing the highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) sensory scores than the control on the final day of storage, with the 1.5 mL oil mixture proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days.
UNASSIGNED: This study has shown for the first time that the essential oil from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oil as natural preservative agents in lieu of synthetic alternatives.