Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

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