期刊
FOODS
卷 12, 期 20, 页码 -出版社
MDPI
DOI: 10.3390/foods12203758
关键词
thyme essential oil; microcapsules; phenolic compounds; mutton patties
This study found that thyme essential oil microcapsules can effectively improve the quality of lamb patties. Substituting the essential oil with microcapsules reduces oxidative compounds, improves color and texture, and enhances microbiological stability and sensory attributes.
This study aimed to assess the stability of thyme essential oil microcapsules (TEOMs) and their impacts on the antioxidant properties and quality of lamb patties. The results demonstrated that gum Arabic effectively enhanced the stability of phenols within the thyme essential oil (TEO), with an optimal core/wall ratio of 1:8. Substituting TEO with TEOMs in lamb patties led to reductions in the thiobarbituric acid content, carbonyl content, sulfhydryl loss, and protein cross-linking. Additionally, the TEOMs positively influenced the mutton patties' color, texture, microbiological stability, and sensory attributes. These findings substantiate the idea that TEOMs exhibit significant potential as a natural preservative to enhance the quality of mutton patties.
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