Application of spice plant extracts in meat products

 

Spice plants are rich in polyphenols, flavonoids, volatile oil, terpenoids, alcohols, aldehydes, esters, organic acids, alkaloids and sulfur compounds. Spice plant extract is an important natural food additive, which is widely used in food processing industry. Many studies have shown that: spice plant extract can not only prolong the shelf life of meat products, but also improve the quality of meat products; Yin Yan et al. Added rosemary extract and star anise extract to prepared pork, and discussed their effects on the quality of cured pork cake. The results showed that anise extract could not only effectively inhibit the total number of colonies, but also inhibit pigs The oxidation of fat and protein can improve the sensory quality of pork cake. Jiang Donglei and others added cinnamon extract to Chinese sausage, and found that cinnamon extract can effectively inhibit the increase of TBARS value and carbonyl value in Chinese sausage, inhibit lipid oxidation, and improve the sensory quality of sausage. Meng Jun and other studies showed that Illicium verum ethanol extract had inhibitory effect on three common spoilage bacteria in meat products, such as Escherichia coli, Staphylococcus aureus and Bacillus subtilis, and the inhibitory effect on Staphylococcus aureus was more obvious. Zhang Huiyun and other studies found that the extract of Syringa has significant inhibition and inactivation effect on Escherichia coli, Pseudomonas fluorescens, monocytogenes Lester and Lactobacillus sake. The inhibitory effect on single increased Lester is the best, and the minimum inhibitory concentration can reach 0.63mg/mL. Nieto added rosemary, oregano and garlic to meat stuffing. Oil and oregano essential oil can reduce the loss of protein sulfhydryl, inhibit the oxidation of protein sulfur amino acids, and improve the quality of pork pie.

 

Application of Chinese herbal extracts in meat products

 

Chinese herbal medicine is rich in resources and has a long history of medication. With the in-depth study on the effective components of Chinese herbal medicine, the development of Chinese herbal extract has great potential. There are alkaloids, polyphenols, flavonoids, polysaccharides, terpenoids, glycosides, quinones, endolipids, coumarins, organic acids, oligosaccharides, cyclic peptides, proteins and other active components in Chinese herbal medicine plants It has certain antioxidant and antibacterial effects. Weng Xinchu et al. Screened 64 plants with antioxidant activity from more than 700 kinds of Chinese herbal medicine and spices, most of which are Chinese herbal medicine plants. Many studies have shown that adding Chinese herbal extracts to meat products can achieve good preservative and fresh-keeping effects. Zhang Liwei and other studies have shown that Forsythia suspensa extract can remove free radicals in lard system and prolong the storage period of lard; Chen Yumin's research shows that adding Eucommia ulmoides leaf extract in diet can not only improve the immunity and antioxidant function of broilers, but also improve the production performance of broilers It can increase the content of unsaturated fatty acids in muscle, improve the flavor and quality of meat; Nan Haijuan and others added the ethanol extract of honeysuckle leaf and flower to edible oil, and the alcohol extract of honeysuckle significantly inhibited the oxidation of corn oil, soybean oil, lard and peanut oil, among which the ethanol extract of honeysuckle had the most obvious inhibition on lard oxidation; Feng Yuan was studying the antioxidant activity of Origanum Oil on lard It was also found that oregano oil extracted by supercritical fluid had a good antioxidant effect on lard. In addition, great achievements have been made in the research on the antibacterial effect of Eucommia ulmoides leaf extract on minced pork products. The results showed that the Eucommia ulmoides leaf extract had strong antibacterial activity. Wang Mingying and others also showed that the Eucommia ulmoides leaf extract had certain inhibitory effect on intestinal bacteria; Jiang Nonghui and others used Andrographis paniculata, Prunella vulgaris, bamboo leaves and Hedyotis diffusa The results of sensory identification and bacterial detection showed that the six extracts could improve the storage life of meatballs, among which Andrographis paniculata had the best effect; serranom et al. Added thymol, eugenol and Menthol Extract to polypropylene bag, stored at low temperature and controlled atmosphere for 16 days, the number of mold, yeast and aerobic mesophilic bacteria were increased The results showed that the effect of purple Salvia miltiorrhiza extract in maintaining the sensory quality, physical and chemical indexes and microbial indicators of chilled beef was significantly better than that of the untreated control group, and the packaging fresh-keeping effect of the combination of antibacterial extract was better than that of the control group Good preservation effect can be achieved in the product.

Application of tea extract in meat products

 

Tea is rich in polyphenols, which have strong antioxidant and antibacterial activities. Adding tea extract to meat products can enhance the antioxidant capacity of meat products, reduce the adverse changes caused by oxidation reaction during processing and storage, and prolong the shelf life of meat products. Chen Jin'e et al. Investigated the antioxidant capacity of the active ingredients of black tea, green tea and oolong tea. The results showed that the three kinds of tea had strong free radical scavenging capacity, with the antioxidant capacity of black tea > green tea > black tea Longcha, Chen Yuxiang, et al. Determined the antioxidant capacity of tea polyphenols on soybean oil and lard. The results showed that tea polyphenols had good antioxidant effect on lard, and the antioxidant effect increased with the increase of tea polyphenol concentration. Tartaric acid, citric acid and vitamin E also had synergistic effect on antioxidant effect of tea polyphenols. Liang Hui et al. Tested the antioxidant effect of 0.1% tea polyphenols on chicken oxidized fat at 4 ℃ The results showed that tea polyphenols could inhibit the oxidation of protein induced by oxidized fat. The results showed that green tea extract could effectively inhibit the total bacterial count of mutton, reduce the accumulation of volatile basic nitrogen and TBARS, and prolong the shelf life of chilled mutton. Zhu xuerui and others studied lysozyme The results showed that the shelf life of red sausage could be extended to more than 90 days by adding 0.1% lysozyme, 1.0% tea polyphenols and 0.03% poly-L-lysine. Therefore, tea extract as a natural food additive has a wide application prospect in meat products.