Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10%; T-1), tomato pulp (12.5%; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and beta-carotene content varied in pork emulsion as T-3> T-1> T-2> T-4 and decreased (P< 0.05) during storage. The surface redness (a* value) increased (P< 0.05) with the incorporation of tomato products and pink guava pulp. Furthermore, metmyoglobin formation and lipid oxidation were lower (P< 0.05) in tomato-and guava-treated emulsions than in control. Overall, incorporation of tomato products and pink guava pulp improved the visual colour and odour scores of raw pork emulsion. These results indicated that tomato products and guava pulp can be utilized as sources of natural antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration.