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Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

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Abstract

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P < 0.05) with PGP levels. The redness (a*) increased (P < 0.05), whereas L*decreased (P < 0.05) with the incorporation of PGP. The visual colour and odour scores were greater (P < 0.05) in PGP-treated products than control. Percent metmyoglobin formation was greater (P < 0.05) in the control than PGP-treated products, and increased (P < 0.05) during storage in all the treatments. Overall, peroxide value, thiobarbituric acid reactive substances and free fatty acid values were lower (P < 0.05) in PGP-treated raw emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.

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Authors and Affiliations

  1. Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004, Punjab, India

    Serlene Joseph, Manish K. Chatli, Ashim K. Biswas & Jhari Sahoo

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  1. Serlene Joseph
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  2. Manish K. Chatli
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  3. Ashim K. Biswas
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  4. Jhari Sahoo
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Correspondence to Manish K. Chatli.

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Joseph, S., Chatli, M.K., Biswas, A.K. et al. Efficacy of pink guava pulp as an antioxidant in raw pork emulsion. J Food Sci Technol 51, 1492–1500 (2014). https://doi.org/10.1007/s13197-012-0668-1

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  • DOI: https://doi.org/10.1007/s13197-012-0668-1

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