Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage  

作　　者：Zohre Noorolahi Mohammad Ali Sahari Hassan Ahmadi Gavlighi Mohsen Barzegar 

机构地区：[1]Department of Food Science and Technology,Faculty of Agriculture,Tarbiat Modares University,P.O.Box 14115-336,Tehran,Iran

出　　处：《Food Bioscience》2022年第6期100-106,共7页食品生物科学（英文）

摘　　要：The purpose of this study was to investigate the effects of pistachio green hull extract(PGH)as natural antioxidant and preservative on the quality ofω_(3) rich fermented sausage.Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract(LGE-PGH),with synthetic antioxidant(LGE-BHA),and without antioxidant(LGE-NON)and properties of them were studied during the ripening and storage for two months.The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON.Moreover,LGE-PGH had lower TBARS values and higherω3 and polyunsaturated fatty acids(PUFA)values compared to LGE-NON.The PGH-extract also reduced L*and b*,increased a*and hue in fermented sausages.Thus,the PGH-extract can be used as a natural preservative ofω3 rich dry fermented sausages without causing undesirable effects on it.

关 键 词：Omega-3 rich dry fermented sausage Pistachio green hull extract Linseed oil KAPPA-CARRAGEENAN Antioxidant effect 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]