Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Abstract

The aim of the study was to determine whether the addition of sweet pepper extract has any effect on lipid oxidation and antioxidant capacity in canned refrigerated pork that could deteriorate chemically. Three different amounts of extract (0.005, 0.010, 0.015%) were added and compared with control sample (added with 0.010% of butylated hydroxytoluene [BHT]) during a storage period of 270 days. In addition, water activity (aw), the pH, peroxide (LOO) and thiobarbituric acid reactive substances (TBARS) values, oxidation-reduction potential (ORP), antioxidant capacity, nitrosylhemochrome (Mb-NO), instrumental color parameter, and sensory properties were determined after 1, 90, 180, and 270 days of storage. Lipid oxidation values of canned meat with 0.015% of sweet pepper extract were lower than those of control sample, while antioxidant capacity increased by the addition of extract. Consequently, extract addition allowed to stabilize Mb-NO and redness (a*) parameter value of product during the storage period. Generally, the overall sensory quality of the study samples increased in the following order: T1<T2<T3 = C. Furthermore, the results demonstrated the antioxidant capacity of sweet pepper extract (0.015%) as a canned pork additive and allowed to reduced content of nitrite by half, thus achieving oxidative stability similar to that obtained with BHT.