Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour

Detalhes bibliográficos
Autor(a) principal: AURIEMA,Bruna Emygdio
Data de Publicação: 2019
Outros Autores: DINALLI,Verena Pereira, KATO,Talita, YAMAGUCHI,Margarida Masami, MARCHI,Denis Fabrício, SOARES,Adriana Lourenço
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=S0101-20612019000600504
Resumo: 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.
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spelling Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flourlipidlipid oxidationantioxidantAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600504Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.25018info:eu-repo/semantics/openAccessAURIEMA,Bruna EmygdioDINALLI,Verena PereiraKATO,TalitaYAMAGUCHI,Margarida MasamiMARCHI,Denis FabrícioSOARES,Adriana Lourençoeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600504Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
title Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
spellingShingle Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
AURIEMA,Bruna Emygdio
lipid
lipid oxidation
antioxidant
title_short Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
title_full Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
title_fullStr Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
title_full_unstemmed Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
title_sort Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
author AURIEMA,Bruna Emygdio
author_facet AURIEMA,Bruna Emygdio
DINALLI,Verena Pereira
KATO,Talita
YAMAGUCHI,Margarida Masami
MARCHI,Denis Fabrício
SOARES,Adriana Lourenço
author_role author
author2 DINALLI,Verena Pereira
KATO,Talita
YAMAGUCHI,Margarida Masami
MARCHI,Denis Fabrício
SOARES,Adriana Lourenço
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv AURIEMA,Bruna Emygdio
DINALLI,Verena Pereira
KATO,Talita
YAMAGUCHI,Margarida Masami
MARCHI,Denis Fabrício
SOARES,Adriana Lourenço
dc.subject.por.fl_str_mv lipid
lipid oxidation
antioxidant
topic lipid
lipid oxidation
antioxidant
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600504
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600504
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.25018
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 suppl.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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