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The effect of Hippophae rhamnoides L and Alkekengi officinarum Moench fruits extracts on the changes of acrylamide content in roasted chicken breast during storage

文献类型： 外文期刊

作者： Liu, Linze 1 ; Deng, Yawen 1 ; Ren, Hangqi 1 ; Ren, Ying 1 ; Tang, Taizheng 1 ; Eerdunbayaer 1 ; Li, Shaobo 3 ; Dong, Tungalag 1 ; Yun, Xueyan 1 ;

作者机构： 1.Inner Mongolia Agr Univ, Coll Food Sci & Engn, 306 Zhaowuda Rd, Hohhot 010010, Inner Mongolia, Peoples R China

2.China Mongolia Biomacromol Applicat Belt & Rd Join, Hefei, Peoples R China

3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

关键词： Hippophae rhamnoides L; Alkekengi officinarum Moench; Acrylamide; Roasted chicken breast; Storage

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 144 卷

页码：

收录情况： SCI

摘要： Plant extracts with antioxidant activity are frequently employed to inhibit acrylamide (AM) production, but there has been limited focus on their inhibitory effects on AM during the extended storage of foods. In this study, impregnation solutions were prepared using Hippophae rhamnoides L (Hp) and Alkekengi officinarum Moench (Ak) fruits extracts to investigate their protective effects on roasted chicken breasts (RCB) during processing and storage (vacuum packed at 4 degrees C and stored at 25 degrees C for 90 days). In a 90-day storage experiment with RCB, these extracts also slowed the increase of AM in RCB. However, these extracts exhibit inadequate protective effects on RCB during long-term storage. It is needed to develop new methods for monitoring and inhibiting AM formation in RCB.

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