Hakklihatoodete riknemise pidurdamine taimsete tootmisjääkidega
Laen...
Failid
Kuupäev
2022
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Kuna lihas on palju erinevaid keemilisi ja biokeemilisi (ensümaatilisi) aktiiv-
susi, siis on liha, eriti peenestatud kujul, üks kõige kiiremini riknevaid
toiduaineid. Teisalt on liha suurepärane kompleks ainetest, mida vajavad
kasvuks mitmesugused mikroorganismid, lihal on ka kõrge veesisaldus ja
mõõdukas pH. Ensümaatiline autolüüs, oksüdatsioon ja mikroobide kasv
on kolm liha riknemise eest vastutavat põhiprotsessi (Iulietto jt, 2016).
Mida tugevamini on nimetatud protsessid pidurdatud, seda pikem on liha
ja lihatoodete säilimisaeg. Liha riknemine algab juba looma tapmise ajal,
kui lihaskoe verevarustus katkeb, seni tasakaalustatud ainevahetusprotsessid
blokeeritakse ning lihase enda ensüümide toel algab autolüüs, mis puudutab
nii valke, rasvu kui ka glükosiide (Amaral jt, 2018). Jättes autolüüsi eraldi
uurimise objektiks, on just oksüdatsiooni ja bakterite kasvu pidurdamine
taimsete lisandite abil käesoleva artikli põhiteemadeks.
Artiklis käsitletava töö eesmärgiks oli ResTA 14 projekti raames teaduslikult
põhjendatud suurima liha riknemise põhiprotsesside pidurdamise võimega
bioaktiivsete lisandite väljaselgitamine taimse tootmise jääkides viimaste
võimalikult täielikuks ning eesmärgipäraseks ärakasutamiseks (Rätsep jt,
2021). Paljudel juhtudel on taimse tootmise jäägid hoopis rikkamad bioak-
tiivsete ainete poolest kui põhitooted, näiteks mahlad (Fierascu jt, 2020).
Meat, especially in minced form, is one of the most perishable food materials, as it has many different chemical and biochemical (enzymatic) activities. It has a strong tendency to oxidize and is an excellent complex of substances needed for growth by various microor- ganisms. At the same time, plant production residues contain various substances with the ability to inhibit the spoilage of meat in different ways. The effect of a number of dried residues on oxidization over 14 days, and bacterial growth rates over 11 days in cooled minced meat in microaerobic conditions was studied. Total contents of linoleic acid oxy- lipins and malonic dialdehyde (chromatographic TBARS method) were determined for estimation of the oxidation rate in aerobic conditions. Volatile fatty acids for estimation of reduction rate in anaerobic conditions and bacterial, separately Pseudomonas spp, growth rates were also determined. All the mixtures contained 3% of apple powder. The most promising results were achieved with the addition of powders of tomato+rhubarb and blackcurrant+onion. garlic+tomato showed excellent inhibition of bacterial growth during the first eight days, but low antioxidativity. These results confirm the hypothesis of oxylipins as antibacterial agents. In future studies, alongside the study of oxidative processes, more attention needs to be paid to the reduction processes to which the essential constituents of meat and plants are subjected.
Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetavad Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi „Ressursside väärindamise alase TA-tegevuse toetamise” programmi ResTA14. Loomse toidutoorme riknemise pidurdamise alast uurimistööd toiduhügieeni õppetoolis on toetanud ka Eesti Maaülikool baasfinantseeritava projektiga P180279VLTR “Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uurimine toidumaatriksites“, ning toetab Eesti Teadusagentuur projektiga PRG1441.
Meat, especially in minced form, is one of the most perishable food materials, as it has many different chemical and biochemical (enzymatic) activities. It has a strong tendency to oxidize and is an excellent complex of substances needed for growth by various microor- ganisms. At the same time, plant production residues contain various substances with the ability to inhibit the spoilage of meat in different ways. The effect of a number of dried residues on oxidization over 14 days, and bacterial growth rates over 11 days in cooled minced meat in microaerobic conditions was studied. Total contents of linoleic acid oxy- lipins and malonic dialdehyde (chromatographic TBARS method) were determined for estimation of the oxidation rate in aerobic conditions. Volatile fatty acids for estimation of reduction rate in anaerobic conditions and bacterial, separately Pseudomonas spp, growth rates were also determined. All the mixtures contained 3% of apple powder. The most promising results were achieved with the addition of powders of tomato+rhubarb and blackcurrant+onion. garlic+tomato showed excellent inhibition of bacterial growth during the first eight days, but low antioxidativity. These results confirm the hypothesis of oxylipins as antibacterial agents. In future studies, alongside the study of oxidative processes, more attention needs to be paid to the reduction processes to which the essential constituents of meat and plants are subjected.
Projekti TAIMLOOMTOIT (F200143PKPA) elluviimist toetavad Euroopa Regionaalarengu Fond ja Eesti Teadusagentuur läbi „Ressursside väärindamise alase TA-tegevuse toetamise” programmi ResTA14. Loomse toidutoorme riknemise pidurdamise alast uurimistööd toiduhügieeni õppetoolis on toetanud ka Eesti Maaülikool baasfinantseeritava projektiga P180279VLTR “Looduslike bioaktiivsete ainete toime ning seonduvate mehhanismide uurimine toidumaatriksites“, ning toetab Eesti Teadusagentuur projektiga PRG1441.
Kirjeldus
Märksõnad
liha, taimed, antioksüdandid, oksülipiinid, antimikroobne toime, artiklid