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

第一作者： Liu, Linze

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

作者机构：

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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