{"title":"海藻酸钠和圣女番茄粉活性膜包装低脂猪肉香肠的理化特性和保质期","authors":"Zhuang Zhuang Qiu, Koo Bok Chin","doi":"10.5713/ajas.20.0132","DOIUrl":null,"url":null,"abstract":"<p><strong>Objective: </strong>This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).</p><p><strong>Methods: </strong>Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.</p><p><strong>Results: </strong>The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.</p><p><strong>Conclusion: </strong>Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.</p>","PeriodicalId":8558,"journal":{"name":"Asian-Australasian Journal of Animal Sciences","volume":null,"pages":null},"PeriodicalIF":2.2000,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468176/pdf/","citationCount":"5","resultStr":"{\"title\":\"Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.\",\"authors\":\"Zhuang Zhuang Qiu, Koo Bok Chin\",\"doi\":\"10.5713/ajas.20.0132\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objective: </strong>This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).</p><p><strong>Methods: </strong>Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.</p><p><strong>Results: </strong>The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.</p><p><strong>Conclusion: </strong>Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.</p>\",\"PeriodicalId\":8558,\"journal\":{\"name\":\"Asian-Australasian Journal of Animal Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2020-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7468176/pdf/\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian-Australasian Journal of Animal Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5713/ajas.20.0132\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2020/5/12 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian-Australasian Journal of Animal Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5713/ajas.20.0132","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2020/5/12 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.
Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).
Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.
Results: The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.
Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.
期刊介绍：
Asian-Australasian Journal of Animal Sciences (AJAS) aims to publish original and cutting-edge research results and reviews on animal-related aspects of the life sciences. Emphasis will be placed on studies involving farm animals such as cattle, buffaloes, sheep, goats, pigs, horses, and poultry. Studies for the improvement of human health using animal models may also be publishable.
AJAS will encompass all areas of animal production and fundamental aspects of animal sciences: breeding and genetics, reproduction and physiology, nutrition, meat and milk science, biotechnology, behavior, welfare, health, and livestock farming systems.
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