Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

Abstract

Processed meat products are prone to oxidative damage and quality decline during storage; however, these problems can be mitigated by the proper formulation of meat productions. This study evaluated the effects of natural anti-oxidants found in Boswellia serrata (B), whey protein powder (W), and their combination on pork patties during storage, exploring changes in textural properties and lipid oxidation susceptibility. The 2% whey-added group exhibited a higher crude protein content than the untreated control group. The highest water-holding capacity and lowest cooking losses were observed in mixed-additive groups (WB1 (2% W/0.5% B) and WB2 (2% W/1.0% B), and the highest sensory scores for overall acceptability were obtained for WB1. Adding B. serrata can neutralize the hardness caused by whey powder, thereby improving palatability. From 7 d (days 7), the extents of lipid oxidation, determined using 2-thiobarbituric acid-reactive substances (TBARS) analysis, for the WB1 and WB2 groups were significantly lower than that of the control group. The WB1 and WB2 groups exhibited substantially suppressed total bacterial colony and Escherichia coli counts relative to the control group. Our findings suggest that the additive combination of B. serrata and whey protein powders can suppress lipid oxidation, improve storage stability, and enhance textural properties in the production of functional pork patties.

A protective effect of curcumin on cardiovascular oxidative stress indicators in systemic inflammation induced by lipopolysaccharide in rats

“…Although significant progress has been made in managing synthetic drugs for cardiovascular diseases, the search for indigenous cardioprotective agents is continuing. It has been shown that at least 30 food spices and herbs possess antioxidant properties such as Boswellia serrata , Nigella sativa, saffron and their major components such as thymoquinone, and safranol, [ [18] , [19] , [20] , [21] ]. Curcumin, the major yellow bioactive component of turmeric ( Curcuma longa L., Zingiberaceae), is a more recent discovery [ 22 , 23 ].…”

Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

“…Five batches of twenty patties each were prepared by adding salt, cysteine, B. serrata, and whey powder to the meat according to the formulations listed in Table 1. Combined with previously published paper [26], it was reported that the addition of B. serrata is set at 1% since the high concentration group has better water holding capacity and antioxidant effect. The level of cysteine was based on Majcher and Jelen [27], who stated that the addition of 0.25% result in the form of a pleasant aroma compared to other concentrations.…”

Soro De Leite Na Produção De Produtos Cárneos

“…As proteínas presentes no soro são de alta qualidade, contendo aminoácidos essenciais e de alta digestibilidade, biologicamente superior a outras fontes proteicas. Estudos mostraram que essas proteínas promovem grandes benefícios a saúde, como atividade antioxidante, regulação imunológica e propriedades antibacterianas e anticâncer (YANG et al, 2020). fermentados tradicionalmente caseiros, em condições industriais.…”

“…O soro possui propriedades e componentes que apresentam atividades antioxidantes. Os consumidores geralmente tem a tendencia de preferir antioxidantes naturais, e uma outra grande vantagem é que esses aditivos conseguem manter a umidade, os lipídios e a composição dos alimentos, bem como melhorar o sabor, tudo isso necessário para embutidos (YANG et al, 2020).…”

“…Conforme está descrito no artigo 3, através de seu estudo, Yang et al (2020) determinaram os efeitos gerados pelas misturas Boswellia Serrata e proteína de soro em pó nas características de qualidade de hambúrgueres de porco, bem como quais os impactos que traziam para vida de prateleira e estabilidade oxidativa. Os resultados mostraram que a combinação da proteína de soro de leite e pó de B. serrata podem estender a vida útil de hambúrgueres de porco, inibindo diretamente a oxidação lipídica, reduzindo o pH e o crescimento bacteriano, assim melhorando efetivamente as características de qualidade do produto.…”