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首页> 外文期刊>Journal of Food Science and Technology >Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties
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Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties

机译：辣木叶提取物掺入对猪肉末肉饼品质的影响

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摘要

Present study was conducted to evaluate the effect of addition of different levels of Moringa oleifera leaves extract (MLE) and butylated hydroxytoluene (BHT) in raw and cooked pork patties during refrigerated storage. Five treatments evaluated include: Control (without MLE/BHT), MLE 300 (300 ppm equivalent M. oleifera leaves phenolics), MLE 450 (450 ppm equivalent M. oleifera leaves phenolics), MLE 600 (600 ppm equivalent M. oleifera leaves phenolics) and BHT 200 (200 ppm BHT). Total phenolic content ranged from 60.78 to 70.27 mg per gram. A concentration dependent increase in reducing power and 1,1-diphenyl 2-picrylhydrazyl (DPPH) radical scavenging activity of both MLE and BHT was noticed. Higher (P 0.001) a* and lower thiobarbituric acid reactive substances values were observed in MLE 600 and BHT 200 compared to control. Addition of MLE did not affect the sensory attributes or microbial quality. These results showed that M. oleifera leaves can be used as a potential source of natural antioxidants to inhibit lipid oxidation in ground pork patties.
机译：进行本研究以评估在冷藏过程中在生猪肉和熟猪肉中添加不同水平的辣木叶提取物（MLE）和丁基化羟基甲苯（BHT）的效果。评估的五种处理方法包括：对照（无MLE / BHT），MLE 300（相当于300 ppm的油麻叶酚），MLE 450（相当于450 ppm的油麻叶酚），MLE 600（相当于600 ppm的油麻叶酚）。 ）和BHT 200（200 ppm BHT）。总酚含量范围为每克60.78至70.27 mg。注意到了MLE和BHT的还原能力和1，1-二苯基2-吡啶并肼基（DPPH）自由基清除活性的浓度依赖性增加。与对照相比，在MLE 600和BHT 200中观察到较高的（P <0.001）a *和较低的硫代巴比妥酸反应性物质值。添加MLE不会影响感觉属性或微生物质量。这些结果表明，油橄榄叶可以用作天然抗氧化剂的潜在来源，以抑制猪肉碎肉馅饼中的脂质氧化。

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