The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

Abstract

The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality.

Keywords

• canned meat product
• pork
• chilli pepper fruits
• lipid oxidation
• colour
• texture analysis
• sensory quality