Extraction of application of antioxidant components of garlic skin on meat products
| Autor: | Ming-Yi Lin, 林明毅 |
|---|---|
| Rok vydání: | 2014 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 102 Lipid oxidation induces off-flavor, deteriorates sensory qualities of foods, and shortens shelf-life of products. Even though synthetic antioxidants have been applied to retard the development of lipid oxidation for years, concerns regarding its safety therefore trigger the research and development of some natural antioxidants. Garlic skin, which is an inedible waste produced during processing,contains high contents of phenolics, and has great potentials to be utilized for its antioxidant activity. Ultrasonic-assisted extraction has been attracted more attention due to its higher extraction efficiency and shorter extraction time as compared to the traditional maceration extraction. Response surface methodology (RSM) enables to evaluate the effects of process parameters and their interactions on response variables, and it is often applied to obtain the optimal experimental results.The objectives of this study were (1) to obtain the optimal conditions for the extraction of phenolic compounds from the garlic skin through the RSM and (2) to evaluate the efficacy of applying the garlic-extract during the manufacturing of frankfurter sausage. In the experiment 1, the RSM was used to optimize ultrasound-assisted extraction of total phenolic compounds from garlic skin. The result showed that extracted phenolic amounts were decreased with the increased ethanol concentrations, yet it was increased with the increased extraction temperature and time. The highest extraction yield of total phenolics contents and total flavonoid contents (170.57 mg GAE/100 g dried garlic skin and 48.87 mg quercetin/100 g dried garlic skin) were obtained when using ethanol (40 %) and ultrasound-assisted extracted at 60 C for 30 min. DPPH radical scavenging, ferrous chelating and reducing power of extract solution were increased with increased concentration. In the experiment 2, the alliin content was determinated to be 30.34 mg/g dry garlic skin. The garlic-skin extract was applied to replace ice water (0, 50, 75 or 100 %) in the formula during manufacturing of frankfurter sausages. It was found that the 100% replacement samples retarded the decrease of a* values (redness) in frankfurters during the 4-week refrigerated storage. The TBARS values and total plate counts were increased significantly in all treatments throughout the storage (P < 0.05), and both the TBARS and microbial numbers of the treated groups were lower than that of the controls (P < 0.05). The frankfurters with 75 or 100 % replacement of ice water with garlic-skin extract had higher overall sensory acceptability and they were still acceptable until the end of the 4-week storage a 4 C. In conclusion, through the RSM, we could obtain the optimal extract condition of garlic skin extraction. Replacement 75% and above of ice water with the ultrasonic-extracted garlic skin extract in the formula not only retards the lipid oxidation, but also increases the acceptance and extends the shelf-life of frankfurter sausages. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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