Effect of mustard seed on fatty acids composition and lipid oxidation of cooked meat products

摘要

The objective of the study was to evaluate the influence of ground mustard seed on fatty acids composition and lipid oxidation of meat products made of pork during storage. Investigations were carried out on cooked sausages produced from organic pork meat (m. biceps femoris). Three variants of meat products samples were obtained: control, mustard seed 0.2% containing 0.2% of ground mustard seed and mustard seed 0.5% containing 0.5% of ground mustard seed. One day after production and then on 5 and 10 day the following characteristics were tested: oxidation-reduction potential values, lipid oxidation by the TBARS method and fatty acids composition. The oxidation-reduction potential tended to decrease with the increasing of level of mustard seed. Since oxidation-reduction potential is dependent on the total concentration of oxidants and reductants in a system it is suggested that the addition of ground mustard seed could increase the oxidation stability of cooked meat product.