Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef

被引：14
|
作者：
Cantu-Valdez, Jesus A. [1 ]
Gutierrez-Soto, Guadalupe [1 ]
Hernandez-Martinez, Carlos A. [1 ]
Sinagawa-Garcia, Sugey R. [1 ]
Quintero-Ramos, Armando [2 ]
Hume, Michael E. [3 ]
Herrera-Balandrano, Daniela D. [4 ]
Mendez-Zamora, Gerardo [1 ]
机构：
[1] Univ Autonoma Nuevo Leon, Fac Agron, Gen Escobedo, San Nicolas De Los Garza, Nuevo Leon, Mexico
[2] Univ Autonoma Chihuahua, Fac Ciencias Quim, Campus Univ,Circuito Univ S-N, Chihuahua, Mexico
[3] ARS, USDA, Food & Feed Safety Res Unit, Southern Plains Agr Res Ctr, College Stn, TX USA
[4] Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China
来源：
FOOD SCIENCE & NUTRITION | 2020年 / 8卷 / 08期
关键词：
antioxidant; essential; microbiology; sensory; texture; LIPID OXIDATION; ANTIOXIDANT ACTIVITIES; NATURAL ANTIOXIDANTS; EXTRACTS; COLOR; QUALITY; RAW; COMBINATION; STABILITY; ROSEMARY;
D O I：
10.1002/fsn3.1767
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Oregano essential oils fromLippia berlandieriSchauer (Lb) andPoliomintha longifloraGray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4 degrees C. The treatments were GB1 = GB control, GB2 = GB +100 mg/kg of Bht, GB3 = GB +100 mg/kg of Lb, and GB4 = GB +100 mg/kg of Pl. Lightness, redness, hardness, and springiness showed differences (p < .05) between treatments and days interaction, which serve as indicators of ground beef preserved quality and consumer acceptance. Mesophilic, psychrophilic, and lactic acid bacteria numbers and antioxidant activity showed differences (p < .05) for treatments and days. Sensory attributes showed no differences between treatments. The oregano oils may provide extended shelf life for packaged meat products treated with these natural additives and hence may be used for ground beef preservation.
引用
收藏
页码：4555 / 4564
页数：10
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