figshare
Browse
IMAGE
0101-2061-cta-fst25018-gf01.jpg (46.32 kB)
IMAGE
0101-2061-cta-fst25018-gf02.jpg (63.53 kB)
DATASET
Table_1.xls (5.5 kB)
DATASET
Table_2.xls (5.5 kB)
DATASET
Table_3.xls (5.5 kB)
DATASET
Table_4.xls (5.5 kB)
DATASET
Table_5.xls (9.5 kB)
1/0
7 files

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

dataset
posted on 2019-12-11, 02:53 authored by Bruna Emygdio AURIEMA, Verena Pereira DINALLI, Talita KATO, Margarida Masami YAMAGUCHI, Denis Fabrício MARCHI, Adriana Lourenço SOARES

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.

History

Usage metrics

    Food Science and Technology

    Licence

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC