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Influence of peanut skin extract on shelf-life of sheep patties

Asian Pacific Journal of Tropical Biomedicine 2016年第7期6卷 586-596页

作者： Paulo Eduardo Sichetti Munekata Rafaella de Paula Paseto Fernandes Mariza Pires de Melo Marco Antonio Trindade Jose Manuel Lorenzo Department of Food Engineering Faculty of Animal Science and Food EngineeringUniversity of Sao Paulo Department of Basic Sciences Faculty of Animal Science and Food Engineering University of Sao Paulo Department of Basic Sciences Faculty of Animal Science and Food EngineeringUniversity of Sao Paulo Meat Technologicial Center of Galicia

Objective: To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract(PSE) and effect of PSE on characteristics of sheep patties during ***: PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at(2 ± 1)C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory ***: The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene(BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and ***: The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants(BHT) for increasing the quality and extending the shelf-life of sheep patties.

关键词： Peanut skin extract henolic profile Lipid and protein oxidation microbial counts

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Charactering the spoilage mechanism of"three sticks"of Jinhua ham

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Food Science and Human Wellness 2022年第5期11卷 1322-1330页

作者： Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo 315211China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo UniversityNingbo 315211China Key Laboratory of Meat Processing and Quality Control MOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjing 210095China

To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled *** results showed that off-odors of spoiled hams were dominated by rancid,sour,sulfide and ammonia odors derived from these compounds including butanoic acid,methanethiol and dimethyl *** content of biogenic amine in spoiled hams was significantly higher(more than 10-fold)compared with normal hams,and putrescine,cadaverine and histamine were the key components of biogenic amine of spoiled *** salt content,and higher moisture,TVB-N and thiobarbituric acid reactive substances(TBARS)values were observed in spoiled hams compared with normal *** populations of Enterobacteriaceae and Enterococcus of spoiled hams were obviously higher than that of normal *** moisture and low salt content caused the abnormal growth of Enterobacteriaceae and Enterococcus in spoiled hams,which contributed to the spoilage of Jinhua ham.

关键词： Jinhua ham Three sticks Spoilage microbial counts Volatile compounds Biogenic amine

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