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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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