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首页> 外文期刊>African Journal of Biotechnology >Evaluation of yacon (Smallanthus sonchifolius) extracts as a potential antioxidant source in emulsion-type sausage during refrigerated storage
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Evaluation of yacon (Smallanthus sonchifolius) extracts as a potential antioxidant source in emulsion-type sausage during refrigerated storage

机译：在冷藏过程中评估乳状香肠中康（Smallanthus sonchifolius）提取物作为潜在抗氧化剂来源的价值

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Yacon (Smallanthus sonchifolius) is a plant that grows in the Andean highlands of South America. Recent studies have shown that yacon is effective in improving antioxidant activity. In this study, the effects of different forms of yacon extracts (20% yacon water extract, 20% yacon juice, and 20% yacon extract) on the lipid oxidation and color of emulsion-type sausage were evaluated. Significant decrease in pH and residual nitrite (RN) values were observed as well as increased thiobarbituric acid reactive substances (TBARS) in all treatments over time. However, during the 30 days of storage, no differences were seen in pH values in any treatment. For color, differences in L*, a*, and b* due to each yacon extract were small, except at 0 days of storage. In conclusion, the addition of 20% yacon extract to emulsion-type sausages was most effective in improving lipid oxidative stability, which could lower pH.
机译：Yacon（Smallanthus sonchifolius）是一种植物，生长在南美的安第斯高地。最近的研究表明，yacon可有效提高抗氧化活性。在这项研究中，评估了不同形式的yacon提取物（20％yacon水提取物，20％yacon汁和20％yacon提取物）对乳状香肠的脂质氧化和颜色的影响。在所有处理中，随着时间的推移，观察到pH和亚硝酸盐（RN）值显着降低，以及硫代巴比妥酸反应性物质（TBARS）升高。但是，在储存的30天中，任何处理的pH值均无差异。对于颜色，每种yacon提取物引起的L *，a *和b *的差异很小，除了在0天的储存时间。总之，在乳状香肠中添加20％的Yacon提取物最有效地改善脂质氧化稳定性，从而降低pH。

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