Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage

• Autor(a) principal: JOUKI,Mohammad
• Data de Publicação: 2020
• Outros Autores: RABBANI,Mohammad, SHAKOURI,Mohammad Javad
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600521
• topic: chicken breast sausage; lipid oxidation; tomato antioxidants; TBARS value

Abstract In this study antioxidant effects of pectin and tomato paste (TP) on lipid oxidation and production of functional chicken breast sausage during refrigerated storage for 14 days were evaluated. Raw chicken sausage samples were enriched with different levels of TP containing 0, 1, 2 and 10% and 1% pectin, and peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and sensory attributes were evaluated periodically for 14 days of storage at 4 °C. Although after 1 day of storage TP treatments at level of 1% did not exert any antioxidant effects on TBARS, PV varied for all treatments except control and remained lower than 8 meq O2/kg throughout the storage time. During refrigerated storage, formation of lipid oxidation products increased from 2.8 to 15.2 meq O2/ kg for PV and 0.064 to 0.38 mg malondialdehyde (MDA)/kg in the TBARS test, respectively. At the end of storage time, the PV and MDA value in chicken sausage treated with 1%, 2% and 10% TP decreased by 51 and 19%, 73 and 69%, and 71 and 82% (P <0.05), respectively. The results of sensory evaluation showed that panelists preferred functional sausage containing 2% of TP and higher levels of TP altered the visual appearance of product.