Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability

Abstract

The purpose of this study was to explore the effect of lipid oxidation and colour change of precooked pork patties with reduced sodium and added antioxidants. This study can fill the gap of antioxidant application between meat products with regular and low salt content. For precooked pork patties, addition of sodium tripolyphosphate and carnosine increased pH values and cooking yields. Patties with ascorbic acid had significantly higher a* values compared to the other samples. There was no significant difference of b* values among treatments. Precooked pork patties with sodium tripolyphosphate or carnosine had significantly higher L* values compared to other patties. The addition of antioxidants reduced lipid oxidation in precooked pork patties during refrigerated storage, except for the addition of 0.5% carnosine. Tripolyphosphate and ascorbic acid were successfully proven to be effective in retarding lipid oxidation and preserve the colour stability in reduced salt pork patties. This study provides a preliminary foundation of keeping meat products from lipid oxidation and maintaining in better stability.