AI Article Synopsis
- The study investigated the effects of various plant extracts on lipid oxidation, color stability, and overall quality of pork frankfurters stored for 20 days in refrigeration.
- SBT (sea buckthorn) and ACE (Acacia catechu) were found to be the most effective antioxidants, significantly reducing lipid oxidation compared to other extracts, with effects measured through various chemical indicators.
- Over time, all samples showed a decrease in pH and water activity, while SBT and ACE improved the redness of the frankfurters, indicating potential for enhancing product quality through natural additives.
Article Abstract
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and aw decreased during storage period. The L* value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher a* values than other treatments. However, GTE was more effective in increasing b* values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478487 | PMC |
| http://dx.doi.org/10.5713/ajas.14.0752 | DOI Listing |
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