Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties
Flaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goa...
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Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2444340 |
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| author | Raheel Suleman Hira Choudhary Ivan A. Garcia-Galicia Tariq Ismail Muhammad Qamar Muhammad Aftab Zahoor Sabahat Zulfiqar Isam A. Mohamed Ahmed Moneera O. Aljobair |
| author_facet | Raheel Suleman Hira Choudhary Ivan A. Garcia-Galicia Tariq Ismail Muhammad Qamar Muhammad Aftab Zahoor Sabahat Zulfiqar Isam A. Mohamed Ahmed Moneera O. Aljobair |
| author_sort | Raheel Suleman |
| collection | DOAJ |
| description | Flaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goat meat patties. Our results showed that the variation in antioxidants was significant (p < .05) among treatments owing to the presence of antioxidants at each concentration. DPPH (2,2-diphenyl-1-picrylhydrazyl) concentration varied between 71% and 75%. The total phenolic content varied significantly in the range of 180–274.9 mg GAE/g. The ferric reducing antioxidant power activity also varied significantly from 47.9 to 57.3 mg/g. Minimum lipid oxidation was found in goat meat patties with a higher percentage of FP (8%). The range of lipid oxidation varied from 487.1 to 148.2 mg/kg to 8%, showing that flaxseed is a useful source of natural antioxidants and can be used as a natural ancillary to synthetic antioxidants BHA and BHT to decrease their levels in products. Future studies could investigate the usage of lower FP concentrations or certain ingredients like antioxidants or PUFAs to better maximize its advantages in goat meat preservation to support these findings. |
| format | Article |
| id | doaj-art-2d445d6081e344e290aa10b4cd6ecf67 |
| institution | Kabale University |
| issn | 2331-1932 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-2d445d6081e344e290aa10b4cd6ecf672025-01-09T06:20:03ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322025-12-0111110.1080/23311932.2024.2444340Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat pattiesRaheel Suleman0Hira Choudhary1Ivan A. Garcia-Galicia2Tariq Ismail3Muhammad Qamar4Muhammad Aftab Zahoor5Sabahat Zulfiqar6Isam A. Mohamed Ahmed7Moneera O. Aljobair8Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanDepartment of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanDepartment of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, MexicoDepartment of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanDepartment of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanDepartment of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, PakistanSchool of Medicine, Nazarbayev University, Astana, KazakhstanDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi ArabiaDepartment of Sport Health, College of Sports Sciences and Physical Activity, Princess Nourah bint Abdulrahman University, Riyadh, Saudi ArabiaFlaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goat meat patties. Our results showed that the variation in antioxidants was significant (p < .05) among treatments owing to the presence of antioxidants at each concentration. DPPH (2,2-diphenyl-1-picrylhydrazyl) concentration varied between 71% and 75%. The total phenolic content varied significantly in the range of 180–274.9 mg GAE/g. The ferric reducing antioxidant power activity also varied significantly from 47.9 to 57.3 mg/g. Minimum lipid oxidation was found in goat meat patties with a higher percentage of FP (8%). The range of lipid oxidation varied from 487.1 to 148.2 mg/kg to 8%, showing that flaxseed is a useful source of natural antioxidants and can be used as a natural ancillary to synthetic antioxidants BHA and BHT to decrease their levels in products. Future studies could investigate the usage of lower FP concentrations or certain ingredients like antioxidants or PUFAs to better maximize its advantages in goat meat preservation to support these findings.https://www.tandfonline.com/doi/10.1080/23311932.2024.2444340Flaxseed powderantioxidants activitygoat meat pattieslipid oxidationsensory evaluationFood Chemistry |
| spellingShingle | Raheel Suleman Hira Choudhary Ivan A. Garcia-Galicia Tariq Ismail Muhammad Qamar Muhammad Aftab Zahoor Sabahat Zulfiqar Isam A. Mohamed Ahmed Moneera O. Aljobair Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties Cogent Food & Agriculture Flaxseed powder antioxidants activity goat meat patties lipid oxidation sensory evaluation Food Chemistry |
| title | Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties |
| title_full | Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties |
| title_fullStr | Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties |
| title_full_unstemmed | Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties |
| title_short | Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties |
| title_sort | utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties |
| topic | Flaxseed powder antioxidants activity goat meat patties lipid oxidation sensory evaluation Food Chemistry |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2444340 |
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