Abstract
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.
Highlights
Lipid oxidation is a principal factor affecting the quality and acceptability of meat products.Ground meat, in particular, is especially vulnerable to microbial contamination and lipid oxidation during processing and storage [1,2]
This study aims to determine the effects of mixed B. serrata and whey powders on the quality characteristics of pork patties, including their impact on shelf life and oxidative stability
Adding B. serrata powder to the patties generates no difference from the control group in terms of moisture and crude protein contents, but the moisture content is significantly decreased with the addition of whey powder (p < 0.05)
Summary
Lipid oxidation is a principal factor affecting the quality and acceptability of meat products. In particular, is especially vulnerable to microbial contamination and lipid oxidation during processing and storage [1,2]. Such processes can produce off-flavors and toxic degradants, negatively affect sensory properties, lead to the loss of bioactive compounds and nutritional value, degrade color, and reduce shelf life and economic returns [3,4,5]. Uncontrolled oxidation and microbial contamination have become one of the biggest economic problems in the processed meat industry [2]. Non-meat protein additives such as whey protein are added to ground pork products
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