Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

Download Full-text

Effects of dietary sesame oil on growth performance, chemical composition, lipid oxidation, and sensory characteristics of rainbow trout Oncorhynchus mykiss

Natural Product Research ◽

10.1080/14786419.2017.1380012 ◽

2017 ◽

Vol 32 (23) ◽

pp. 2844-2847

Author(s):

Azar Hematzadeh ◽

Sayed Mohamad Ali Jalali

Keyword(s):

Rainbow Trout ◽

Chemical Composition ◽

Oncorhynchus Mykiss ◽

Lipid Oxidation ◽

Growth Performance ◽

Sesame Oil ◽

Sensory Characteristics ◽

Rainbow Trout Oncorhynchus Mykiss

Download Full-text

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Foods ◽

10.3390/foods8120631 ◽

2019 ◽

Vol 8 (12) ◽

pp. 631 ◽

Cited By ~ 1

Author(s):

Margarita Irene Ramírez-Rojo ◽

Rey David Vargas-Sánchez ◽

Brisa del Mar Torres-Martínez ◽

Gastón Ramón Torrescano-Urrutia ◽

José Manuel Lorenzo ◽

...

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Sensory Analysis ◽

Reducing Power ◽

Ethanol Extract ◽

The Other ◽

Butylated Hydroxytoluene ◽

Total Phenolic ◽

Potential Health ◽

Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

Download Full-text