Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour

Abstract The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation. Four mortadellas were prepared: C (control), T1, T3, and T5 (addition of 1%, 3%, and 5% of moringa seed flour, respectively). T5 mortadella had the lowest lipid content (p < 0.05), whereas C mortadella had the highest (p < 0.05). The addition of 5% of moringa seed flour affected color parameters, leading to an increase in L*, a*, and b* values in comparison with the control. Color changes (ΔE) in T3 and T5 mortadellas were the lowest among the samples during a 90-day storage period at 4 °C. The addition of 3 or 5% of moringa seed flour promoted a reduction in lipid oxidation during storage. Moringa seeds have antioxidant activity and, therefore, have the potential to be used as a natural functional ingredient in meat products. The addition of 3% of moringa seed flour seemed to be ideal for chicken mortadella, as it reduced lipid content and promoted lipid stability without causing noticeable color changes during the 90 days of storage.

摘要：本研究的目的是评估在鸡肉香肠中部分脂肪替代品Moringa oleifera Lam.种粉对物化特性、化学成分及脂质氧化的影响。共制备了四种香肠：C（对照组）、T1、T3和T5（分别添加1%、3%和5%的 moringa种粉）。T5香肠的脂质含量最低（p < 0.05），而C香肠的脂质含量最高（p < 0.05）。添加5%的 moringa种粉影响了颜色参数，与对照组相比，L*、a*和b*值均有所增加。在4°C条件下储存90天期间，T3和T5香肠的颜色变化（ΔE）在所有样品中最低。添加3%或5%的 moringa种粉在储存期间促进了脂质氧化的降低。Moringa种子具有抗氧化活性，因此具有作为肉类产品中天然功能性成分的潜力。添加3%的 moringa种粉对于鸡肉香肠似乎是最理想的，因为它能够在不引起明显的颜色变化的情况下，在90天的储存期间降低脂质含量并促进脂质稳定性。