The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties

Abstract

The aim of the study was to determine the effect of the addition of different levels of Nigella sativa L. oil to minced pork on the quality and shelf life of pork patties. During the studies lipid oxidation, fatty acids profile, color as well as a total number of aerobic bacteria of raw pork patties stored under refrigeration conditions in the period of 8 days were determinated. Furthermore, sensory evaluation of roasted patties were performed. Results showed that the addition of Nigella sativa L. oil to pork has an impact on the properties of patties. The radical scavering activity of Nigella sativa L. oil was also indicated. It can be concluded that there is the potential of using Nigella sativa L. oil in the development of functional pork products with favorable volatile compounds and beneficial for people fatty acids profile. Practical applications Synthetic antioxidants have been used to prevent lipid oxidation in meat. However, the addition of synthetic antioxidants to food products has been restricted because of possible of health risks and toxicity. Therefore, there is an increasing interest in the addition of natural antioxidants to prevent oxidative processes in meat products. The study presents the effect of Nigella sativa L. on quality changes of pork patties under refrigerated conditions. The work has shown the positive effect of Nigella sativa L. oil on fatty acids profile in raw pork patties and volatile compounds profile in roasted pork patties. Samples with the addition of oil characterized up to 60% slower oxidative process of lipids than control samples; simultaneously without a negative changes of sensory properties.

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

“…The fatty acid profile analysis was performed for safflower oil in each burger variant (raw and grilled) after 0, 4, and 8 days of storage. Lipids were directly methylated as described by Wojtasik-Kalinowska et al [56] and Heck et al [3] with slight modifications. The fatty acid methyl ester composition was analyzed using gas chromatography (Shimadzu GC-2010) with a flame ionization detector (FID) equipped with a Zebron ZB-FAME column (GC Cap.…”

Morphological Traits, Kernel Composition and Sensory Evaluation of Hazelnut (Corylus avellana L.) Cultivars Grown in Poland

“…After centrifugation, the hexane layer was transferred to a gas chromatography vial. The fatty acid methyl ester composition was analyzed using a Shimadzu GC-2010 gas chromatograph(Tokyo, Kanto, Japan) with a flame ionization detector according to the method described by Wojtasik-Kalinowska et al [22].…”

Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications

“…There are no considerable variations in the effects of adding 1% or 2% of black cumin seed on the quality of fermented sausages (Borrajo et al., 2021). The characteristics of the patties were found to be affected when N. sativa L. oil was added to minced pork (Wojtasik‐Kalinowska et al., 2017). A popular seasoning, N. sativa has a distinct aroma and flavor that is used in baked products, pickles, sauces, candy, savory, and salad dishes.…”