Effects of low-pungency ground mustard seed on oxidative stability, cooking yield, and color characteristics of comminuted pork.
Saleemi Z.O. | Janitha P.K. | Wanasundara P.D. | Shahidi F.
Comminuted pork samples were mixed with 0-2% low-pungency ground mustard seed (LPGMS) or its extracts. The 2-thiobarbituric acid (TBA) values indicated a strong, concentration-dependent antioxidant activity for LPGMS, equivalent to that of nitrite and common phenolic antioxidants such as TBHQ. The antioxidant effect of an 85% methanolic extract of LPGMS was superior to that of its extracts in absolute methanol or in water. This observation parallels the total content of phenolics in these extracts. The cooking loss of meats treated with 0-2% LPGMS was markedly decreased. Use of LPGMS had no adverse effect on the color of both cured and uncured products, as measured by Hunter L, a, b values, and did not influence their color fading during accelerated light exposure.
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