Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

• Main Authors: Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano
• Format: Article
• Language: English
• Published: University of Zagreb 2015-01-01
• Series: Food Technology and Biotechnology
• Subjects: Caesalpinia spinosa; cooked pork batter; lipid oxidation; natural antioxidants
• Online Access: http://hrcak.srce.hr/file/221263

The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as effective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02 % of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.