化学
氧自由基吸收能力
傅里叶变换红外光谱
食品科学
脂质氧化
多酚
吸光度
衰减全反射
类黄酮
主成分分析
抗氧化剂
抗氧化能力
红外光谱学
色谱法
生物化学
有机化学
数学
物理
统计
量子力学
作者
Ayça Gedikoğlu,Andrew D. Clarke,Mengshi Lin,Burak Yılmaz
出处
期刊:international food research journal
[University of Putra Malaysia]
日期:2021-02-01
卷期号:28 (1): 129-137
被引量:4
标识
DOI:10.47836/ifrj.28.1.13
摘要
The objectives of the present work were (1) to determine the total polyphenol content (TPC), total flavonoid content (TFC), and oxygen radical absorbance capacity (ORAC) of citrus fibre, and (2) to predict, by attenuated total reflection (ATR)-Fourier transform infrared spectroscopy (FTIR), the oxidative stability of ground beef made with different levels (i.e., 0, 1, 3, and 5%) of citrus fibre (CF) during 1, 3, 5, or 7 days of refrigerated storage. The TPC, TFC, and ORAC values of citrus fibre were 3.753 ± 0.49 mg/g, 2.825 ± 0.008 mg/g, and 10.036 ± 1.94 μmol/g in dry basis, respectively. The citrus fibre pH was 4.45 ± 0.075. To monitor lipid oxidation, the peaks at 2924, 2853, and 1743 cm-1 were useful. Principal component analysis (PCA) was applied at a 5% significance level between 1780 - 1700 cm-1. The results of the present work demonstrated that the addition of citrus fibre at higher levels (i.e., 3 and 5%) had a pro-oxidative effect on ground beef meatballs. FTIR helped to predict oxidation in meat products.
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