Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

Karwowska, Małgorzata; Dolatowski, Zbigniew J.

doi:10.3136/fstr.19.23

Cited by 6 publications

(5 citation statements)

References 34 publications

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“…Mustard seed is an excellent source of phenolic compounds, which show antioxidant activity. The results of our research, previously published, indicated that meat products with added mustard seed showed the higher amounts of heme iron compared to control sample . It has been shown that mustard seed belonging to the family Brassicaceae contain significant amount of sinapine , a choline ester of sinapic acid .…”

Section: Resultssupporting

confidence: 51%

Effect of mustard on lipid oxidation in model pork meat product

Karwowska

Dolatowski

2014

Euro J Lipid Sci & Tech

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The effect of ground mustard seed on the formation of cholesterol oxidation products (COPs) and malondialdehyde was evaluated by comparing their concentration in fresh and stored cooked model pork meat product prepared with addition of two levels of mustard seed and without this flavoring. The sensory quality of product was also determined using quantitative descriptive analysis. Obtained results pointed out that the addition of mustard seed to the composition of cooked model meat products decreased TBARS values. The concentration of cholesterol oxides in model meat product samples was between 5.14 and 30.42 mg/100 g product during 12 days of chilling storage. The results showed that a low amount (0.5%) of ground mustard seed was effective in inhibiting the formation of oxysterols. The highest effectiveness of mustard seed was observed in case of 7-ketocholesterol and 7b-hydroxycholesterol formation. The results of sensory evaluation indicated that mustard seed at the level of 0.2 and 0.5% of model pork products had positive effects on their sensory qualities. The lower concentration of COPs in the investigated cooked meat product with mustard seed addition at 1 day since the production may be connected with the presence of phenolic compounds generated during heat-treatment of meat product such as canolol.Practical application: Oxidation processes are one of the major problems encountered in meat processing and storage. The addition of natural antioxidants is a major way to inhibit oxidation processes in meat products. Mustard seeds are excellent source of phenolic compounds, which have been reported to show good antioxidant activity. The results of this study suggest that incorporation of ground mustard into cooked meat product can improve lipid stability and functional value for consumers. Therefore, mustard seed can serve as an ingredient in developing healthy meat products.

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Section: Resultssupporting

confidence: 51%

Effect of mustard on lipid oxidation in model pork meat product

Karwowska

Dolatowski

2014

Euro J Lipid Sci & Tech

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“…These results are in conformity with Arya et al [37] and Settaluri et al [42]. Karwowska et al [43] found significantly higher percentage of polyunsaturated fatty acids (PUFAs) for meat product sample containing 0.5% of mustard seed compared to control.…”

Section: Fatty Acid Composition Of Low Fat Chicken Sausagessupporting

confidence: 88%

Effect of Fortification of Ground Peanut Seed as Fat Replacer on the Fatty Acid and Fiber Profile of Spent Broiler Breeder Hen Chicken Sausages

Indumathi

Shashikumar²,

Reddy

et al. 2020

IRJPAC

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Aim: The aims of this study were to develop and standardize the sausages prepared from meat of spent broiler breeder hens and also to improve the functionality by using ground peanut seed as partial animal fat substitute basing on physico-chemical, proximate and sensory properties of the product. Design of the Study: Conducted six numbers of trails to develop and standardize the functional chicken sausages fortified with ground peanut seed by utilizing cheaply available meat from spent broiler breeder hens. Place and Duration of Study: Work done at Department of Livestock Products Technology, College of Veterinary Science, Tirupati, Chittoor District, Andhra Pradesh India. The duration of study was 2 years (From 2018 to 2019). Methodology: Ground peanut seed used at three different levels as fat replacer in order to study the influence of its addition on physico chemical, proximate, fatty acid composition and sensory evaluation of functional chicken sausages. Results: Results showed that functional chicken sausages fortified with ground peanut seed at 10% level were found to have significantly (P<0.05) higher pH, cooking yield, emulsion stability, hardness, crude protein, crude fiber, total ash, PUFA/SFA ratio, mono and poly unsaturated fatty acids and significantly lower moisture, crude fat, cholesterol and saturated fatty acids when compared to the control and rest of the peanut seed fortified sausages with no significant difference was observed in sensory scores. Conclusion: Replacing chicken fat with ground peanut seeds is possible to develop a healthy fatty acid profile and fiber-enriched chicken sausages.

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“…This study exhibited some better outcomes than previous findings that investigated the redox potential and antioxidant activity of single spices or herb types in meat products. For example, the presence of ground mustard seed at the level of 2 and 5 g kg −1 was not effective in lowering the redox potential in model meat products . Meanwhile, the combination of mustard, onion and cumin in final sausage (C1 variant) in this study gave the more negatives in redox potential as compared to the Control 2 variant, thus the addition of C1 resulted in the increasing antioxidant capacity in cooked pork sausages.…”

Section: Resultscontrasting

confidence: 55%

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

2020

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BACKGROUND This study aimed to investigate the effects of treatment temperatures (22, 78, 100 °C) on the antioxidant activity of 13 types of dried ground spices and herbs (black mustard, black pepper, blackberries, onion, cumin, galangal, lemon balm, lovage, marjoram, oregano, parsley, rosemary and watercress) through measurements of redox potential. Four different combinations of spices and herbs were created and applied to cooked pork sausages, then sensory evaluation was carried out. RESULTS The redox potential was temperature dependent. A temperature of 78 °C was chosen to produce the cooked pork sausages with the addition of the spice and herb combinations. The combinations were black mustard, onion, and cumin (at a 1:1:1 ratio); onion, marjoram, and parsley (at a 1:1:1 ratio); black pepper, lemon balm, and parsley (at a 1:2.35:1.65 ratio) and black pepper, cumin, and lovage (at a 1:2:2 ratio). In pork sausages cooked at 78 °C, the variants at 12 g kg−1 had a more intense aroma and taste than those at 6 g kg−1 spice and herb combinations, and received a superior sensory evaluation in total. CONCLUSIONS The most desirable treatment temperature possibly applied in food products was 78 °C as it gave the highest number of negative results in redox potential of water extracts. The addition of the tested spice and herb combinations contributed to the increase of antioxidant possibility of 78 °C‐cooked pork sausages. Further investigation of the redox potential in other meat products (raw meat products at 22 °C, sausages from cooked meat at 100 °C) with the addition of the current spice and herb combinations will be undertaken in subsequent research. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

Cited by 6 publications

References 34 publications

Effect of mustard on lipid oxidation in model pork meat product

Effect of mustard on lipid oxidation in model pork meat product

Effect of Fortification of Ground Peanut Seed as Fat Replacer on the Fatty Acid and Fiber Profile of Spent Broiler Breeder Hen Chicken Sausages

Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages

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