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首页> 外文期刊>Journal of Food Science >Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age Animals
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Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age Animals

机译：牛至油盐水增强对不同年龄动物背脊牛肉和半膜肌肉质量属性的影响

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摘要

The study reports whether or not oregano oil can reduce lipid oxidation and evaluate palatability variations in beef longissimus dorsi and semimembranosus muscles from various age animals (approximately 18 mo; 18 M, 30 to 60 mo; 30 M, and >60 mo; 60 M). Six muscles of each age group were halved and enhanced with a control brine containing no antioxidants (CN) or a brine containing oregano oil (OR), cut into steaks, and stored in modified atmosphere packaging for 0,4,7, and 11d. Each sampling day, surface color (Minolta L~*, a~*, b~*), lipid oxidation (TBARS), cook yield, sensory analysis, and Warner-Bratzler shear force (WBSF) were measured. OR enhancement decreased TBARS values and slowed the rate of decline in a~* values (P < 0.05), but had no effect on WBSF, or sensory tenderness and juiciness scores (P > 0.05) compared to CN steaks. OR steaks had less rancidity detection, more off-flavor, lower overall acceptability in sensory analysis (P < 0.05). This indicated oregano oil can effectively reduce lipid oxidation and extend shelf-life of meat products, but further investigation would be needed to avoid off-flavor and acceptability of product quality.rnPractical Application: Decreases in meat consumption have led the meat industry to become more innovative in product development. Reducing lipid oxidation is a viable method to reduce rancidity, and improving product acceptability. Our research indicated that although oregano oil did reduce lipid oxidation, the adverse effects of flavor were too great, and thus would not be tolerable in fresh meat products at this concentration. However, there is potential to use oregano oil at lower concentrations and in a variety of processed products which could be beneficial to further the use of natural antioxidants.
机译：这项研究报告了牛至油是否可以降低脂质氧化并评估不同年龄动物（约18 mo； 18 M； 30至60 mo； 30 M；> 60 mo； 60 M）的牛肉背最长肌和半膜肌的适口性变化）。将每个年龄组的六块肌肉切成两半，并用不含抗氧化剂（CN）的对照盐水或含牛至油（OR）的盐水切成块，切成小块，并在气调包装中存放0、4、7和11天。在每个采样日，测量表面颜色（Minolta L〜*，a〜*，b〜*），脂质氧化（TBARS），蒸煮产量，感官分析和Warner-Bratzler剪切力（WBSF）。 OR增强降低了TBARS值并减慢了a〜*值的下降速度（P <0.05），但与CN牛排相比，对WBSF或感觉压痛和多汁评分（P> 0.05）没有影响。或牛排的酸败检测较少，风味较差，感官分析的总体可接受性较低（P <0.05）。这表明牛至油可以有效地减少脂质氧化并延长肉制品的货架期，但仍需进一步研究以避免异味和产品质量的可接受性。实用：肉类消费量的减少导致肉类工业的发展产品开发方面的创新。减少脂质氧化是减少酸败和提高产品可接受性的可行方法。我们的研究表明，尽管牛至油确实能减少脂质氧化，但风味的不良影响却太大，因此在此浓度的新鲜肉制品中是不能忍受的。但是，有可能以较低的浓度和多种加工产品使用牛至油，这可能有利于进一步使用天然抗氧化剂。

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  • 来源
    《Journal of Food Science》 |2010年第2期|S89-S94|共6页
  • 作者

    Stacy M. Scramlin; Melissa C. Newman; Ryan B. Cox; Hilary A. Sepe; Amy L. Alderton; Joseph OLeary; William B. Mikel;

  • 作者单位

    Dept. of Animal and Food Sciences, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546, U.S.A.;

    Dept. of Animal and Food Sciences, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546, U.S.A.;

    Dept. of Animal and Food Sciences, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546, U.S.A.;

    Dept. of Animal and Food Sciences, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546, U.S.A.;

    Dept. of Animal and Food Sciences, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546, U.S.A.;

    Dept. of Animal and Food Sciences, Univ. of Kentucky, 200 W.P. Garrigus Bldg., Lexington, KY 40546, U.S.A.;

    Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Box 9805, Mississippi State, MS 39762, U.S.A.;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    antioxidant; beef; enhancement; lipid oxidation; oregano;

    机译：抗氧化剂牛肉;增强脂质氧化;牛至;

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