Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract.
Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract.
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DOI：
10.3390/foods9091336
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发表时间：
2020-09-22
期刊：
影响因子：
--
通讯作者：
Pagán R
中科院分区：
文献类型：
--
作者：
Djenane D;Aboudaou M;Djenane F;García-Gonzalo D;Pagán R
联合生物保存治疗与油橄榄亚种的影响。研究了在高O2（80%）和CO2（20%）条件下，不同浓度的乳酸链球菌素（Nisin）对骆驼肉排冷藏（1 ± 1 °C）期间品质的影响。通过反相HPLC/DAD分析测量，橄榄苦苷是在Laper.OLE的化学组成中最多存在的酚类化合物（63.03%）。用laper.OLE处理的骆驼牛排在30天的贮藏过程中，硫代巴比妥酸反应物质（TBA-RS）的浓度较低。表面高铁肌红蛋白（MetMb）的增加，在laper. OLE处理的样品相比，控制样品的速率降低。与对照样品相比，气调包装（MAP）和生物防腐处理都没有显著改变骆驼牛排的嫩度，以华纳-布拉茨勒剪切力（WBSF）表示。在储存30天后，嗜冷细菌和假单胞菌属。在用Laper、OLE和乳链菌肽的组合处理的骆驼牛排中的计数显著低于未处理的牛排。此外，用laper.OLE处理的样品在苦味可接受性上获得更高的分数。总之，使用综合生物保存方法可能是干旱地区保存和促进骆驼肉质量特性的可持续解决方案。
The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O2 (80%) and CO2 (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions.
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影响因子：
5.9
作者：
Ahmad-Qasem, Margarita H.;Ahmad-Qasem, Begona H.;Garcia-Perez, Jose V.
通讯作者：
Garcia-Perez, Jose V.
影响因子：
7.1
作者：
Caine, WR;Aalhus, JL;Jeremiah, LE
通讯作者：
Jeremiah, LE
影响因子：
8.8
作者：
Aouidi, Fathia;Ayari, Samia;Hamdi, Moktar
通讯作者：
Hamdi, Moktar
影响因子：
7.1
作者：
Camo, Javier;Lores, Alberto;Roncales, Pedro
通讯作者：
Roncales, Pedro
影响因子：
7.1
作者：
Abdel-Naeem, Heba H. S.;Mohamed, Hussein M. H.
通讯作者：
Mohamed, Hussein M. H.