Effects of low-pungency ground mustard seed on oxidative stability, cooking yield, and color characteristics of comminuted pork

Saleemi, Zan O.; Janitha, P. K.; Wanasundara, P. D.; Shahidi, Fereidoon

doi:10.1021/jf00028a025

Cited by 33 publications

(24 citation statements)

References 13 publications

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“…Analysis of color parameters showed that color parameters of experimental meat products slightly changed during storage (Table 2). This result is consistent with that obtained by Saleemi et al (1993). They indicated that the addition of low-pungency ground mustard seed to the production of comminuted pork samples in the amount of 0-2% had no adverse effect on the color.…”

Section: Resultssupporting

confidence: 92%

“…It has been shown that more than 70% of total phenolic content is sinapin, the cholin ester of sinapic acid (Amarowicz et al, 1996;Das et al, 2009). There are several research papers highlighting the effectiveness of ground mustard seed or its extracts in preventing oxidation processes in raw and cooked chicken meat and meat products (Shahidi et al, 2007;Kumar and Tanwar, 2011), but only a few about pork samples (Saleemi et al, 1993;Mc Carthy et al, 2001). Shahidi et al (2007) reported that 0 − 2% addition of ground mustard seed to cooked mechanically deboned chicken meat inhibited lipid oxidation during a 20-day storage period as reflected in the 2-thiobarbituric acid (TBA) values.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

Karwowska

Dolatowski

2013

FSTR

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The objective of this study was to evaluate the effect of low erucic acid content mustard seed on model sausage type products with regards to oxidative stability, by measuring oxidation-reduction potential, color, heme iron content and fatty acids composition during storage at 4℃. Investigations were carried out on model sausage type product produced from pork meat (m. biceps femoris) and fat. The addition of ground mustard seed at the level of 0.2 and 0.5% was not effective in lowering the oxidation-reduction potential (ORP) in model meat product. Model sausage type product samples with added mustard seed showed, in general, higher amounts of heme iron and the amount of n-3 fatty acids compared to the controls. Results suggest that the addition of mustard seed should be considered as a good method to improve oxidation stability and functional values of muscle foods.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

Karwowska

Dolatowski

2013

FSTR

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“…Mustard nuggets had a yellowish tint. Similar result was observed by Saleemi et al (1993) in comminuted pork incorporated with low pungency ground mustard. Higher texture scores of mustard nuggets might be due to higher emulsifying and water holding capacity of ground mustard (Bawa et al Ground mustard was added to the formulation at 1.5% level (w/w) of meat emulsion.…”

Section: Resultssupporting

confidence: 86%

“…The high emulsion stability of mustard product might be due to better emulsifying and water holding capacity of mustard. Similar findings of 10% increase in cooking yield of ground pork was also reported by Saleemi et al (1993) when they incorporated low pungency ground mustard seed at 2% level in the formulation. The higher cooking yield might be due to presence of mucilage in ground mustard, which can absorb and retain water in the product.…”

Section: Resultssupporting

confidence: 84%

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Effects of incorporation of ground mustard on quality attributes of chicken nuggets

Kumar

Tanwar

2010

J Food Sci Technol

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Chicken nuggets were prepared from spent hen meat using ground mustard as phyto-preservative without impairing the sensory attributes of the product and also the antioxidant and antimicrobial efficacy of mustard on keeping quality of the product was assessed. The emulsion stability (%), cooking yield (%) and moisture content (%) of the product containing ground mustard differed significantly (p ≤ 0.05) from the control. Nuggets containing ground mustard maintained significantly (p ≤ 0.05) higher sensory scores throughout the storage period (at 4 ± 1 °C for 15 days). The pH as well as thiobarbituric acid value increased significantly (p ≤ 0.05) with advancement of storage period. Ground mustard maintained significantly lower thiobarbituric acid values throughout the observation period than the control. Microbiological studies revealed significant increase in total plate count and lipolytic count with the length of storage period. Microbial counts were found to be significantly (p ≤ 0.05) higher in control than in nuggets containing ground mustard.

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Natural antioxidant extract from galangal (Alpinia galanga) for minced beef

Cheah

Hasim

2000

J. Sci. Food Agric.

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Raw and cooked minced beef samples containing commercial antioxidants or galangal (Alpinia galanga) extract were evaluated for storage stability at 4 ± 1 °C. Thiobarbituric acid (TBA) values of raw and cooked samples containing galangal extract at 5 and 10% (w/w) were significantly (p < 0.05) lower than those of the controls. In raw beef, galangal extract at 10% (w/w) was as effective as α‐tocopherol at 0.10% (w/w) and butylated hydroxytoluene (BHT) at 0.02% (w/w) in inhibiting/minimising lipid oxidation. Galangal extract also delayed the induction period of lipid oxidation in cooked beef but was again observed to be effective at a higher concentration than the commercial antioxidants studied. No difference in total plate count was observed in raw beef, but samples with galangal extract had higher Hunter a (redness) and chroma (colourfulness relative to the brightness of the surroundings) values. However, cooked beef treated with galangal extract or antioxidants had lower Hunter a values and total microbial counts than the control. Thus galangal extract may be a possible natural antioxidant source for meat and meat products. © 2000 Society of Chemical Industry

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Effects of low-pungency ground mustard seed on oxidative stability, cooking yield, and color characteristics of comminuted pork

Cited by 33 publications

References 13 publications

Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

Antioxidant Effects of Ground Mustard Seed in Model Sausage Type Product

Effects of incorporation of ground mustard on quality attributes of chicken nuggets

Natural antioxidant extract from galangal (Alpinia galanga) for minced beef

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