Effect of white sesame seeds and cayenne pepper on quality in reduced sodium and low-fat precooked pork patties

Abstract

Background: These precooked products have challenge of flavor change and shelf life during refrigerated storage. Sesame seeds and cayenne pepper can effectively inhibit lipid oxidation and discoloration in meat system. Limited research has focused on their functionalities on the reduced sodium and low-fat meat category. Materials and Methods: The characteristics of reduced sodium and low-fat precooked pork patties prepared with white sesame seeds or cayenne pepper were analyzed for pH, Hunter L*, a*, and b*, heme iron, and 2-thiobarbituric acid-reactive substances (TBARS) at refrigerated day 0, 4, and 7. Results: There was a non-significant interaction between treatment and storage time for measurements. Despite of the natural redness from the cayenne pepper, the color of precooked pork patties was preserved with cayenne pepper and white sesame seeds with higher Hunter a*value compared to the control. The TBARS values demonstrated considerable antioxidant activity of white sesame seeds or cayenne pepper in precooked pork patties, while the treatment with cayenne pepper has a significantly lower value than the control. Conclusion: It is concluded that the addition of white sesame seeds or cayenne pepper alleviated the problems of lipid oxidation and discoloration in precooked pork patties.