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Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey
Author(s) -
Karwowska Małgorzata,
Wójciak Karolina M.,
Dolatowski Zbigniew J.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12586
Subject(s) - chemistry , lipid oxidation , food science , nitrite , antioxidant , fatty acid , organic chemistry , nitrate
Summary The objective of this work was to evaluate the influence of the addition of native and autoclaved mustard seed ( AMS ) with combination of acid whey ( AW ) on the stability of organic model sausages during 30 days of vacuum storage by measuring primary and secondary products of lipid oxidation, the changes in the fatty acid composition, oxidation–reduction potential and antioxidant capacity. Briefly, the addition of AW (5%) with combination of AMS (1%) significantly increased the capacity of sausages to capture the radical cations 2,2‐azinobis(3‐ethyl‐benzothiazoline)‐6‐sulphonate at 1 day of storage which suggests that autoclaved mustard possessed significantly higher amount of phenolic acids compared with native mustard. The salted samples with mustard seed addition characterised by lower oxidation–reduction potential values (264.5–302.1 mV) during the whole storage period compared with control‐cured sample (307.3–330.5 mV). Results of conjugated dienes (CD) measurements indicated that salted meat product samples with mustard seed addition were characterised by significantly lower CD concentration (1.12–1.90 μmol mg −1 meat product) compared with control‐cured sample (1.86–2.55 μmol mg −1 meat product). The AW and mustard seed added to uncured sausage were able to protect polyunsaturated fatty acids against the oxidation comparable to nitrite.