Abstract
This study investigated the effects of L-cysteine (C) combined with Boswellia serrata (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% B. serrata, and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, B. serrata, and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.
Highlights
Taste, flavor, appearance, quality, and shelf life are important in food choice and acceptance [1].Ground meat products, such as patties, burgers, and meatballs, are comparatively more susceptible to oxidative degradation because mechanical operations, such as grinding, destroy cells and free radical-scavenging systems and increase product contact with air [2,3]
We evaluated the TBV, volatile basic nitrogen (VBN), DPPH, physicochemical properties, and sensory values of the meat products
Other authors reported that total phenolics in beef patties were consumed in storage and the interaction between milk protein and polyphenols reduced antioxidant activity in yogurt during
Summary
Flavor, appearance, quality, and shelf life are important in food choice and acceptance [1] Ground meat products, such as patties, burgers, and meatballs, are comparatively more susceptible to oxidative degradation because mechanical operations, such as grinding, destroy cells and free radical-scavenging systems and increase product contact with air [2,3]. Controlled lipid oxidation may produce desirable product flavors, but lipid peroxidation lowers edible meat quality and creates unpleasant flavors. It causes protein oxidation, alters and cross-links amino acid side chains, and influences protein emulsification, gelation, and water retention capacity [4,5,6]
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