Effect of mustard on lipid oxidation in model pork meat product

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The effect of ground mustard seed on the formation of cholesterol oxidation products (COPs) and malondialdehyde was evaluated by comparing their concentration in fresh and stored cooked model pork meat product prepared with addition of two levels of mustard seed and without this flavoring. The sensory quality of product was also determined using quantitative descriptive analysis. Obtained results pointed out that the addition of mustard seed to the composition of cooked model meat products decreased TBARS values. The concentration of cholesterol oxides in model meat product samples was between 5.14 and 30.42 µg/100 g product during 12 days of chilling storage. The results showed that a low amount (0.5%) of ground mustard seed was effective in inhibiting the formation of oxysterols. The highest effectiveness of mustard seed was observed in case of 7‐ketocholesterol and 7β‐hydroxycholesterol formation. The results of sensory evaluation indicated that mustard seed at the level of 0.2 and 0.5% of model pork products had positive effects on their sensory qualities. The lower concentration of COPs in the investigated cooked meat product with mustard seed addition at 1 day since the production may be connected with the presence of phenolic compounds generated during heat‐treatment of meat product such as canolol.Practical application: Oxidation processes are one of the major problems encountered in meat processing and storage. The addition of natural antioxidants is a major way to inhibit oxidation processes in meat products. Mustard seeds are excellent source of phenolic compounds, which have been reported to show good antioxidant activity. The results of this study suggest that incorporation of ground mustard into cooked meat product can improve lipid stability and functional value for consumers. Therefore, mustard seed can serve as an ingredient in developing healthy meat products.