抄録
The objective of this study was to evaluate the effect of low erucic acid content mustard seed on model sausage type products with regards to oxidative stability, by measuring oxidation-reduction potential, color, heme iron content and fatty acids composition during storage at 4°C. Investigations were carried out on model sausage type product produced from pork meat (m. biceps femoris) and fat. The addition of ground mustard seed at the level of 0.2 and 0.5% was not effective in lowering the oxidation-reduction potential (ORP) in model meat product. Model sausage type product samples with added mustard seed showed, in general, higher amounts of heme iron and the amount of n-3 fatty acids compared to the controls. Results suggest that the addition of mustard seed should be considered as a good method to improve oxidation stability and functional values of muscle foods.
