Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants

Abstract

Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 °C or 22 °C for 18 h before patty production; in a third experiment, chitosan, garlic, and cumin (from 0.5 to 2%) were added in patties with CP (25%) and controls, and their antioxidant effects were evaluated. Patties were analysed for pH, colour, and thiobarbituric acid reactive substances (TBARS) on days 1, 3, and 7 of refrigerated aerobic storage. Discoloration on day 1 and TBARS levels on days 1 to 7 of storage increased with the CP used. Higher batter temperature after mixing did not activate oxidative processes in the CP patties. Garlic showed pro-oxidant effects in controls and no effects in the CP patties. Chitosan and cumin did not reduce CP patties oxidation on the first day of storage, but they controlled oxidation during subsequent storage. More research is needed to prevent oxidation caused by using raw chickpeas in meat preparations.