The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties

Abstract

The aim of the study was to determine the effect of the addition of different levels of Nigella sativa L. oil to minced pork on the quality and shelf life of pork patties. During the studies lipid oxidation, fatty acids profile, color as well as a total number of aerobic bacteria of raw pork patties stored under refrigeration conditions in the period of 8 days were determinated. Furthermore, sensory evaluation of roasted patties were performed. Results showed that the addition of Nigella sativa L. oil to pork has an impact on the properties of patties. The radical scavering activity of Nigella sativa L. oil was also indicated. It can be concluded that there is the potential of using Nigella sativa L. oil in the development of functional pork products with favorable volatile compounds and beneficial for people fatty acids profile. Practical applications Synthetic antioxidants have been used to prevent lipid oxidation in meat. However, the addition of synthetic antioxidants to food products has been restricted because of possible of health risks and toxicity. Therefore, there is an increasing interest in the addition of natural antioxidants to prevent oxidative processes in meat products. The study presents the effect of Nigella sativa L. on quality changes of pork patties under refrigerated conditions. The work has shown the positive effect of Nigella sativa L. oil on fatty acids profile in raw pork patties and volatile compounds profile in roasted pork patties. Samples with the addition of oil characterized up to 60% slower oxidative process of lipids than control samples; simultaneously without a negative changes of sensory properties.