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

Monika Skowyra¹, Urszula Janiewicz², Anna Marietta Salejda², Grażyna Krasnowska² and María Pilar Almajano¹*


¹Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 649, ES-08034 Barcelona, Spain
²Faculty of Food Sciences, Department of Animal Products Technology and Quality Management, Wroclaw University
 of Environmental and Life Sciences, Chelmonskiego 37/41, PL-51630 Wroclaw, Poland




Article history:
Received October 6, 2014
Accepted May 29, 2015




Key words: 
Caesalpinia spinosa, cooked pork batter, lipid oxidation, natural antioxidants




Summary:
The effect 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 batter 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.






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