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首页> 外文期刊>Meat Science >Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products
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Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products

机译：石榴皮作为酚类化合物的来源：先进的分析策略和在肉制品中的实际应用

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摘要

The growing demand for natural food preservatives has promoted investigations on their application for preserving perishable foods. Consequently, the meat market is demanding natural antioxidants, free of synthetic additives and able to diminish the oxidation processes in high-fat meat and meat products. In this context, the present review discuss the development of healthier and shelf stable meat products by the successful use of pomegranate peel extracts containing phenolics as natural preservative agent in meat and meat products. This paper carries out an exhaustive review of the scientific literature on the main active phenolic compounds of pomegranate peel identified and quantified by advances in the separation sciences and spectrometry, and its biological activities evaluation. Moreover, the impact of pomegranate peel use on the quality and oxidative stability of meat products is also evaluated. As natural preservative, pomegranate peel phenolics could improve stored meat products quality, namely instrumental color retaining, limitaion of microflora growth, retardation of lipid and protein oxidation.
机译：对天然食品防腐剂的需求不断增长，促使人们对其在防腐性食品中的应用进行了研究。因此，肉类市场需要天然抗氧化剂，不含合成添加剂，并且能够减少高脂肉类和肉类产品中的氧化过程。在这种情况下，本综述讨论了通过成功地在肉类和肉类产品中成功使用含有酚类作为天然防腐剂的石榴皮提取物来开发更健康和货架稳定的肉类产品。本文对通过分离科学和光谱学的进展鉴定和定量的石榴皮主要活性酚类化合物及其生物学活性评估的科学文献进行了详尽的综述。此外，还评估了石榴皮的使用对肉制品质量和氧化稳定性的影响。石榴皮酚醛作为天然防腐剂，可以改善肉制品的贮藏品质，即保持仪器的颜色，限制菌群生长，抑制脂质和蛋白质氧化。

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