Physical and chemical properties of chicken mortadella formulated with <i>Moringa oleifera</i> Lam. seed flour

AURIEMA, Bruna Emygdio; DINALLI, Verena Pereira; KATO, Talita; YAMAGUCHI, Margarida Masami; MARCHI, Denis Fabrício; SOARES, Adriana Lourenço

doi:10.1590/fst.25018

Bruna Emygdio AURIEMA

Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina – UEL, Londrina, PR, Brasil

Verena Pereira DINALLI

Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina – UEL, Londrina, PR, Brasil

Talita KATO

Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina – UEL, Londrina, PR, Brasil

Margarida Masami YAMAGUCHI

Universidade Tecnológica Federal do Paraná – UTFPR, Londrina, PR, Brasil

Denis Fabrício MARCHI ^**Corresponding author: denis.marchi@ifpr.edu.br

Instituto Federal do Paraná – IFPR, Londrina, PR, Brasil

https://orcid.org/0000-0002-8234-4696

Adriana Lourenço SOARES

Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina – UEL, Londrina, PR, Brasil

*Corresponding author: denis.marchi@ifpr.edu.br

Figures (2)
Tables (5)

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Figure 1
Total color difference (ΔE) of chicken mortadella prepared with the addition of 0, 1, 3, or 5% of Moringa oleifera Lam. seed flour after processing and storage at 4 °C. C = control; T1 = mortadella prepared with the addition of 1% of moringa seed flour and 1% fat reduction; T3 = mortadella prepared with the addition of 3% of moringa seed flour and 3% fat reduction; T5 = mortadella prepared with the addition of 5% of moringa seed flour and 5% fat reduction. ^a-c For each storage period, means followed by different letters differ by the Tukey test at the 5% probability level.

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Figure 2
Evaluation of lipid oxidation (mg TBARS kg⁻¹ sample) in chicken mortadella prepared with the addition of 0, 1, 3, or 5% of Moringa oleifera Lam. seed flour during storage at 4 °C. C = control; T1 = mortadella prepared with the addition of 1% of moringa seed flour and 1% fat reduction; T3 = mortadella prepared with the addition of 3% of moringa seed flour and 3% fat reduction; T5 = mortadella prepared with the addition of 5% of moringa seed flour and 5% fat reduction.

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Table 1
Proximate composition, water activity (a_w), water-holding capacity (WHC), and antioxidant capacity of Moringa oleifera Lam. seed flour.

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Table 2
Proximate composition of chicken mortadella prepared with the addition of 0, 1, 3, or 5% of Moringa oleifera Lam. seed flour.

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Table 3
Emulsion stability (ES), water-holding capacity (WHC), water activity (a_w), and pH of chicken mortadella prepared with the addition of 0, 1, 3, or 5% of Moringa oleifera Lam. seed flour.

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Table 4
Texture analysis (hardness, elasticity, cohesiveness, and chewiness) of chicken mortadella prepared with the addition of 0, 1, 3, or 5% of Moringa oleifera Lam. seed flour.

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Table 5
Evaluation of L*, a*, b* values of chicken mortadella prepared with the addition of 0, 1, 3, or 5% of Moringa oleifera Lam. seed flour during storage at 4 °C.

Variable	Moringa seed flour
Moisture (g.100g⁻¹)	6.92 ± 0.062
Lipids (g.100g⁻¹)	38.63 ± 0.699
Proteins (g.100g⁻¹)	21.87 ± 0.662
Ash (g.100g ⁻¹)	3.02 ± 0.010
Total Carbohydrates (g.100g⁻¹)	3.97
Total Dietary Fibers (g.100g⁻¹)	25.59
Soluble Dietary Fibers (g.100g⁻¹)	1.27
Insoluble Dietary Fibers (g.100g⁻¹)	24.32
WHC (g H₂O.g⁻¹ sample)	1.80 ± 0.025
a_w	0.59 ± 0.002
pH	6.20 ± 0.011
Total Phenolic Compounds (mg GAE.g⁻¹)^a a Results are expressed as mg gallic acid equivalents (GAE) g−1 dry weight;	6.09
FRAP (µmol.g⁻¹)^b b Results are expressed as μmol Trolox g−1 dry weight.	8.27
ABTS (µmol.g⁻¹)^b b Results are expressed as μmol Trolox g−1 dry weight.	11.91

Formulation	Moisture (%)	Ash (%)	Protein (%)	Lipid (%)
C	60.22 ± 0.55^a	2.90 ± 0.03^a	13.43 ± 0.26^a	22.34 ± 0.44^a
T1	60.21 ± 0.69^a	2.89 ± 0.04^a	13.53 ± 0.10^a	19.79 ± 0.61^b
T3	60.57 ± 0.85^a	3.02 ± 0.13^a	13.85 ± 0.24^a	19.70 ± 0.49^b
T5	60.67 ± 0.19^a	2.97 ± 0.09^a	14.03 ± 0.60^a	18.17 ± 0.24^c

Formulation	ES (%)	WHC (%)	a_w	pH
C	99.89 ± 0.05^a	96.51 ± 0.24^a	0.977 ± 0.004^a	6.21 ± 0.13^a
T1	99.30 ± 0.14^b	96.17 ± 0.12^a	0.976 ± 0.001^a	6.19 ± 0.12^a
T3	99.89 ± 0.07^a	96.24 ± 0.15^a	0.975 ± 0.002^ab	5.85 ± 0.17^b
T5	99.80 ± 0.20^a	96.3 ± 0.29^a	0.972 ± 0.002^b	5.73 ± 0.19^b

Formulation	Hardness (N)	Elasticity (mm)	Cohesiveness	Chewiness (N mm)
C	111.6 ± 6.62^a	0.8258 ± 0.01^a	0.6636 ± 0.02^a	61.22 ± 4.86^a
T1	94.83 ± 8.17^b	0.8001 ± 0.03^ab	0.6451 ± 0.07^ab	48.96 ± 7.16^b
T3	71.28 ± 5.28^c	0.7988 ± 0.02^ab	0.5288 ± 0.12^bc	28.85 ± 5.46^c
T5	63.04 ± 6.49^c	0.7908 ± 0.01^b	0.4574 ± 0.07^c	22.80 ± 4.25^c

Formulation	L* values during storage (days)
Formulation	0	40	60	90
C	69.48 ± 0.56^bC	72.02 ± 0.59^bA	71.1 ± 0.27^dB	70.38 ± 0.36^bC
T1	69.94 ± 0.88^bC	71.73 ± 0.16^bB	79.25 ± 0.27^aA	70.25 ^± 0.23^bC
T3	72.83 ± 0.90^aA	73.50 ± 1.36^bA	72.40 ± 0.83^cA	72.87 ± 0.81^aA
T5	72.20 ± 0.92^aC	73.13 ± 0.60^aB	74.90 ± 0.28^bA	72.85 ± 0.58^aB
	a* values during storage (days)
	0	40	60	90
C	11.53 ± 0.97^bB	14.08 ± 0.85^aA	10.99 ± 0.18^cB	11.72 ± 0.25^abB
T1	12.48 ± 0.53^bC	14.61 ± 0.49^aB	15.79 ± 0.15^aA	12.54 ± 0.44^aC
T3	11.69 ± 0.47^bB	12.01 ± 0.31^cB	12.24 ± 0.39^bA	11.08 ± 0.83^bB
T5	12.71 ± 1.38^aA	13.49 ± 0.18^bA	10.67 ± 0.25^cC	11.16 ± 0.53^bB
	b* values during storage (days)
	0	40	60	90
C	12.05 ± 0.82^bB	12.50 ± 0.66^aB	14.56 ± 0.02^aA	14.60 ± 0.29^abA
T1	11.59 ± 0.22^bB	12.53 ± 0.17^aB	12.19 ± 0.23^dC	14.64 ± 0.11^aA
T3	12.74 ± 0.65^aAB	12.47 ± 0.22^aB	13.09 ± 0.29^bA	13.42 ± 0.53^cAB
T5	12.32 ± 0.24^bB	12.44 ± 0.08^aB	12.62 ± 0.11^cB	13.42 ± 0.22^bcA

[1] *Corresponding author: denis.marchi@ifpr.edu.br

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

Abstract