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

Auriema, Bruna Emygdio; Dinalli, Verena Pereira; Kato, Talita; Yamaguchi, Margarida Masami; Marchi, Denis Fabrício; Soares, Adriana Lourenço

doi:10.1590/fst.25018

Cited by 19 publications

(18 citation statements)

References 22 publications

(21 reference statements)

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“…Requirements of Department for the Inspection of Animal‐Derived Products (DIPOA), (Brasil, 2000) for mortadella are a minimum of 12% protein and a maximum of 65% moisture content and 30% lipids. Our results are in agreement with the work of Auriema et al (2019) in mortadella with addition of moringa seed flour to replace fat and by Baldin et al (2018) in mortadella sausage with addition of microencapsulated Jabuticaba ( Myrciaria cauliflora ) extract.…”

Section: Resultssupporting

confidence: 93%

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Francelin

Santos

Claus

et al. 2022

Food Processing Preservation

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The present study investigates the effect of Moringa oleifera Lam. leaf hydroalcoholic extract at four levels on the shelf‐life and quality of chicken mortadella. The extracts showed phenolic compounds content of 1333.84 mg GAE/ml and antioxidant activity of EC50 of 12.43 mg extract/ml. The different mortadella formulations were characterized according to approximate composition, fatty acids profile, microbiological, sensory, and lipid oxidation analyses. The results showed no significant difference for approximate composition, pH, Aw, color, fatty acids profile, and lipid oxidation analysis between the formulations and during the storage. The control sample without M. oleifera showed more hardness and the microbiology results showed that the extract was efficient in all samples. In sensory analysis, none of the formulations presented were rejected by the panelists. Results showed that it is possible to produce a safer chicken mortadella with less synthetic antioxidants, maintaining the quality of the product using 0.25% of natural antioxidants. Practical applications In order to prevent lipid oxidation in meat products, the industries generally use synthetic antioxidants to ensure greater durability of their products, but the use of synthetic antioxidants can bring harm for the health of consumers. Thus, currently industries are studying the replacement of these substances by natural extracts containing antioxidants. One of the alternatives is to use leaves of Moringa oleifera Lam. extracts. This study demonstrated the effectiveness of the Moringa oleifera leaf extract in the conservation of mortadella, preventing microbial contamination and lipid oxidation for up to 120 days under refrigeration.

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Section: Resultssupporting

confidence: 93%

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Francelin

Santos

Claus

et al. 2022

Food Processing Preservation

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“…Auremia et al . ( 35 ) worked with chicken mortadella type sausages with moringa seed flour and observed an average pH=5.92, slightly higher than in this study; however, the WHC values (96.23% on average), the stability of the emulsion (99.66% on average) and a w (0.974) were similar to those obtained in this study. On the other hand, Savadkoohi et al .…”

Section: Results and Discusionsupporting

confidence: 83%

Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters

Velasco-Arango

Zapata

Ordóñez‐Santos

2021

Food Technol. Biotechnol. (Online)

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Research background. The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In said by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, color and conservations characteristics. Although there are some studies in this regard, not carried out with guava residues, there is still a lack of research to verify this hypothesis. Therefore, the aim of this study was to investigate the action of the components of the guava epicarp extract on frankfurters. Experimental approach. Three treatments were proposed (25 %, 50 % and 75 % replacement of guava epicarp flour extract), along with a control treatment without said extract. The physicochemical properties, color coordinates, and texture parameters were analyzed, and a sensory evaluation was also carried out. The treatment that presented the best results was subjected to a stability analysis over 30 days. Results and conclusions. The treatment with the 25 % of guava epicarp flour extract addition showed the best results, which did not affect the coloration of the sausages or the physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and the final products obtained a final residual nitrite load of (23.65±0.16) mg/kg, lower than the maximum allowed (150 mg/kg). Novelty and scientific contribution. The partial substitution of the nitrites in Frankfurt sausages by the carotenoids obtained from the guava epicarp, in a concentration not exceeding 25 %, is shown as viable alternative for the reduction of said nitrites, which does not affect the coloration or their useful life times. The above can be seen as a new alternative for the reduction of nitrites in the meat industry, which favors its development as it is a substance of natural origin.

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“…Ash content was ranged from 2.24 to 3.56% as indicated in Table (3). Similar results for crude fiber, carbohydrates, and ash content of various cultivars of Moringa seeds were reported by Sodamade et al (2017); Auriema et al (2019); and Ashour et al (2020).…”

Section: Gross Chemical Composition Of Moringa Kernels Varietiessupporting

confidence: 89%

Effect of Soaking Process on Chemical Characteristics and Anti Nutritional Factors of some Moringa Seed Varieties

El-Anoos

Fahmy

Mahmoud

et al. 2022

Journal of Food and Dairy Sciences

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Moringa seeds have high medicinal and value nutritional. This is mainly to the large stock of biologically active ingredients in seeds. With the global shortage of food grains, the incidence of nutritional deficiency diseases and the ever-increasing population, Moringa in particular will certainly provide a good alternative to make up for the food shortage. This research aimed to study the effect of soaking process in water and in NaOH 0.5% solution on the Moringa seeds. Gross chemical composition, minerals, anti nutritional and fatty acid of M. oleifera and peregrina seeds were investigated. In general, Soaking has a significant (p <0.05) effect on the gross chemical of M. oleifera M. peregrina seeds. There is a large variation in minerals value both of raw and soaked Moringa oleifera and Moringa peregrina kernels. Results revealed that crude extract obtained from both of raw Moringa (oleifera and peregrina) seeds showed that there was a significant difference in anti-nutritional content before and after soaking. The aqueous soaking treatment was more effective than soaking with alkali solution NaOH 0.5% to remove anti nutritional factors. Furthermore, fatty acid oleic (C18:1) represented the highest proportion of fatty acids. Results indicated that soaking processes caused a significant decrease in total unsaturated fatty acids content, accompanied by an apparent increase in the total saturated fatty acids of M. oleifera and Peregrina seeds.

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

Cited by 19 publications

References 22 publications

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Effects ofMoringa oleiferaLam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella

Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters

Effect of Soaking Process on Chemical Characteristics and Anti Nutritional Factors of some Moringa Seed Varieties

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