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标题：Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
其他标题：Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour
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作者：AURIEMA, Bruna Emygdio ; DINALLI, Verena Pereira ; KATO, Talita 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
页码：504-509
DOI：10.1590/fst.25018
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
关键词：lipid; lipid oxidation; antioxidant.
其他关键词：lipid;lipid oxidation;antioxidant