title: Efficacy of pink guava pulp as an antioxidant in raw pork emulsion.
abstract: Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2 and 10.0%; T-3) in the raw pork emulsion during refrigerated storage of 9 days under aerobic packaging. Lycopene and β-carotene contents increased (P < 0.05) with PGP levels. The redness (a*) increased (P < 0.05), whereas L*decreased (P < 0.05) with the incorporation of PGP. The visual colour and odour scores were greater (P < 0.05) in PGP-treated products than control. Percent metmyoglobin formation was greater (P < 0.05) in the control than PGP-treated products, and increased (P < 0.05) during storage in all the treatments. Overall, peroxide value, thiobarbituric acid reactive substances and free fatty acid values were lower (P < 0.05) in PGP-treated raw emulsion than control throughout storage period. Our results indicated that pink guava pulp can be utilized as antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.
authors.affiliation: Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
authors.forename: Serlene
authors.initials: S
authors.lastname: Joseph
authors.affiliation: Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
authors.forename: Manish K
authors.initials: MK
authors.lastname: Chatli
authors.affiliation: Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
authors.forename: Ashim K
authors.initials: AK
authors.lastname: Biswas
authors.affiliation: Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, 141004 Punjab India.
authors.forename: Jhari
authors.initials: J
authors.lastname: Sahoo
keywords: Colour; Lycopene; Natural antioxidant; Pink guava pulp; Raw pork emulsion; β-carotene
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