Abstract
Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, respectively). T5 mortadella had the lowest lipid content (p < 0.05), whereas C mortadella had the highest (p < 0.05). The addition of 5% of moringa seed flour affected color parameters, leading to an increase in L*, a*, and b* values in comparison with the control. Color changes (ΔE) in T3 and T5 mortadellas were the lowest among the samples during a 90-day storage period at 4 °C. The addition of 3 or 5% of moringa seed flour promoted a reduction in lipid oxidation during storage. Moringa seeds have antioxidant activity and, therefore, have the potential to be used as a natural functional ingredient in meat products. The addition of 3% of moringa seed flour seemed to be ideal for chicken mortadella, as it reduced lipid content and promoted lipid stability without causing noticeable color changes during the 90 days of storage.
Highlights
Mortadella is a cured meat product that has high consumer acceptance in Brazil, where the average per capita consumption reaches 0.5 kg year−1 (Instituto Brasileiro de Geografia e Estatística, 2017)
The objective of this work was to evaluate the effect of the addition of M. oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation
Data were submitted to analysis of variance (ANOVA), and Tukey test at 5% probability was used for comparisons among different mortadella formulations
Summary
Mortadella is a cured meat product that has high consumer acceptance in Brazil, where the average per capita consumption reaches 0.5 kg year−1 (Instituto Brasileiro de Geografia e Estatística, 2017). Excessive fat consumption has adverse health effects, which include obesity and an increased risk of cardiovascular disease. Consumers are becoming increasingly aware of their fat intake and concerned about the products they include in their diets, because lifestyle habits and a diet rich in saturated fats, cholesterol, and salt have been shown to be risk factors for cardiovascular disease. Dietary fibers have been used in meat products as fat substitutes and for their effects of reducing the risks of colon cancer, obesity, cardiovascular disease, and other health conditions (Chang & Carpenter, 1997; Mansour & Khalil, 1997)
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