圣人
己醛
食品科学
芳香
化学
脂质氧化
改性大气
色谱法
生物化学
抗氧化剂
保质期
物理
核物理学
作者
Ewelina Pogorzelska-Nowicka,Elżbieta Górska‐Horczyczak,Monika Hanula,Monika Marcinkowska‐Lesiak,Grzegorz Pogorzelski,Agnieszka Wierzbicka,Andrzej Półtorak
出处
期刊:Meat Science
[Elsevier]
日期:2022-09-19
卷期号:194: 108988-108988
被引量:9
标识
DOI:10.1016/j.meatsci.2022.108988
摘要
The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O2) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day (P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma (P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage (P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.
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