Abstract
In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated periodically for 14 days of storage at 4 °C. Although after 1 day of storage TP treatments at level of 1% did not exert any antioxidant effects on TBARS, PV varied for all treatments except control and remained lower than 8 meq O2/kg throughout the storage time. During refrigerated storage, formation of lipid oxidation products increased from 2.8 to 15.2 meq O2/ kg for PV and 0.064 to 0.38 mg malondialdehyde (MDA)/kg in the TBARS test, respectively. At the end of storage time, the PV and MDA value in chicken sausage treated with 1%, 2% and 10% TP decreased by 51 and 19%, 73 and 69%, and 71 and 82% (P <0.05), respectively. The results of sensory evaluation showed that panelists preferred functional sausage containing 2% of TP and higher levels of TP altered the visual appearance of product.
Highlights
Lipid oxidation in meat products is affected by various factors including fat content, amino acid profiles, processing rate, storage conditions as well as antioxidant content (Marzoni et al, 2014)
The results of this study showed that tomato paste has remarkable antioxidant activity
Enrichment of chicken meat sausage by tomato paste at concentration of 2% and 1% pectin enhanced its quality by inhibition of lipid oxidation and undesirable appearance changes
Summary
Lipid oxidation in meat products is affected by various factors including fat content, amino acid profiles, processing rate, storage conditions as well as antioxidant content (Marzoni et al, 2014). One of the most important reasons for the decrease quality and taste of fatty foods is formation of lipid oxidation compounds that can increase economic losses due to poor product quality (Maqsood & Benjakul, 2011), which can precipitate health hazards and economic losses in terms of inferior product quality (Naveena et al, 2008) As it has been mentioned by Masuda et al (2001) and Kumar et al (2015), natural antioxidants can donate the hydrogen radicals to pair with other available free radicals and inhibit the propagation reaction throughout the lipid oxidation process. Much research has been performed to reduce the risk of prostate cancer due to the consumption of tomatoes and their products (Xu et al, 2016; Chen et al, 2013; Gann et al, 1999)
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