Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
2019
Mukumbo, Felicitas Esnart | Descalzo, Adriana Maria | Collignan, Antoine | Hoffman, Louwrens C. | Servent, Adrien | Muchenje, Voster | Arnaud, Elodie
The potential of Moringa oleifera leaf powder (MLP) to limit lipid oxidation in nitrite‐free unfermented dry pork sausages (droëwors) was investigated. Total phenolic compounds, α‐tocopherol and β‐carotene content of MLP was quantified. Droëwors with no additives, 0.75 g/100 g MLP or 15 mg/kg vitamin E (VE) oil were processed and sampled after drying (3 days) and during 56 days of storage. Thiobarbituric acid reactive substances (TBARS) of droëwors made with MLP were lower until day 10. The effects of 0, 0.5, 1, and 2 g/100 g MLP on TBARS, ferric reducing antioxidant power (FRAP) and the α‐tocopherol, γ‐tocopherol, and β‐carotene content of droëwors were assessed during drying and 7 days of storage. MLP inclusion significantly increased FRAP, α‐tocopherol, and β‐carotene content. From the end of drying, TBARS of droëwors formulated with MLP were significantly lower compared to droëwors formulated without MLP. Increasing the MLP inclusion level had no significant effect on TBARS.
Show more [+] Less [-]Fil: Mukumbo, Felicitas Esnart. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica. Instituto Ruanda para la Agricultura de Conservación (RICA); Ruanda.
Show more [+] Less [-]Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina.
Show more [+] Less [-]Fil: Collignan, Antoine. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Show more [+] Less [-]Fil: Hoffman, Louwrens C. Universidad de Stellenbosch. Departamento de Ciencias Animales; Sudáfrica. Universidad de Queensland. Recinto de Ciencias de la Salud y la Alimentación. Centro de Nutrición y Ciencias de la Alimentación, Alianza de Queensland para la Agricultura e Innovación Alimentaria (QAAFI); Australia.
Show more [+] Less [-]Fil: Servent, Adrien. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
Show more [+] Less [-]Fil: Muchenje, Voster. Universidad de Fort Hare. Departamento de Ciencia de Ganado y Pasto; Sudáfrica.
Show more [+] Less [-]Fil: Arnaud, Elodie. Universidad de La Reunión Montpellier. Qualisud. SupAgro. CIRAD. Universidad de Aviñón; Fracia.
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