Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodi...Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.展开更多
The effects of anthocyanin from Mah,a sylvestris on plasma lipids and free radical were investigated by Reagent Kit method and in vitro assay. High tat model was set up with albino rats that were fed with different do...The effects of anthocyanin from Mah,a sylvestris on plasma lipids and free radical were investigated by Reagent Kit method and in vitro assay. High tat model was set up with albino rats that were fed with different dosages of anthocyanin from Malva sylvestris 10.03 g·d^-1, 0.04 g·d ^-1 and 0.05 g·d^-1）. The results showed that the total cholesterol was decreased by 19.7% at an anthocyanin of 0.04 g. d and triglyceride was decreased by 34.4% at an anthocyanin of 0.05 g·d^-1. In vitro assay, some indexes of anthocyanin were measured including the capability of scavenging free radical, reducing force and the capability of anti-lipid peroxidation by orthophenanthroline Fe^＋2 oxidation-reduction method. The results indicated that the clearance rate of free radical reached to 43.46% when the content of anthocyanin was 0.20 mg·mL^-1 and the inhibition ratio of lipid peroxidation reached 18.82% when the content was 0.5 mg·mL^-1. Therefore anthocyanin is a kind of natural and effective free radical remover and antioxidant and can prevent from the formation of the thrombus and reduced the emergence of the cardiovascular disease.展开更多
基金financially supported by Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202317)the Open Project of Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry(FQS-202201)+3 种基金Characteristic Innovation Project of Guangdong Universities(2022KTSCX058)Special Projects in Key Field of Guangdong Universities(2022ZDZX4015,2022ZDZX4016)Guangdong Maoming Binhai New Area Marine Fishery Industrial Park Project(0835-220FA8102621)Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology(2021B1212040013)。
文摘Sodium chloride is one of the most widely used additives in meat curing.However,cured meat products contribute to a portion of the total sodium dietary intake.Consumers and researchers'concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products.The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products.The implications and limitations of each approach were discussed.Green technologies treatments,such as ultrasonic technology,high-pressure processing,seem to be potential to ensure microbiological safety in low-sodium cured meat products.However,these novel technologies can cause protein and fat oxidization in meat products.A combination of multiple treatments could give the desired effect.In addition,different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.
文摘The effects of anthocyanin from Mah,a sylvestris on plasma lipids and free radical were investigated by Reagent Kit method and in vitro assay. High tat model was set up with albino rats that were fed with different dosages of anthocyanin from Malva sylvestris 10.03 g·d^-1, 0.04 g·d ^-1 and 0.05 g·d^-1）. The results showed that the total cholesterol was decreased by 19.7% at an anthocyanin of 0.04 g. d and triglyceride was decreased by 34.4% at an anthocyanin of 0.05 g·d^-1. In vitro assay, some indexes of anthocyanin were measured including the capability of scavenging free radical, reducing force and the capability of anti-lipid peroxidation by orthophenanthroline Fe^＋2 oxidation-reduction method. The results indicated that the clearance rate of free radical reached to 43.46% when the content of anthocyanin was 0.20 mg·mL^-1 and the inhibition ratio of lipid peroxidation reached 18.82% when the content was 0.5 mg·mL^-1. Therefore anthocyanin is a kind of natural and effective free radical remover and antioxidant and can prevent from the formation of the thrombus and reduced the emergence of the cardiovascular disease.
