• Lentils
• Processing
• lentils
• University of Saskatchewan
• Value-Added

Objective

To determine susceptibility of mechanically separated meats (MSM) and finely textured meats (FTM) to myoglobin and lipid oxidation as a function of current meat recovery systems; to determine oxidative stability (over a period of refrigerated storage) of fresh MSM or previously frozen MSM when treated with micronized lentil flour or with other natural or synthetic antioxidants; t evaluate the physicochemical and sensory characteristics of frozen processed products made with MSM/FT meats treated with antioxidants during simulated retail frozen storage; to evaluate physicochemical, processing and organoleptic properties of micronized lentil flour-treated MSM/FT meats processed into products with and without sodium nitrite.

Outcome

o Antioxidant activity in lentil seed coat and seed coat extracts was similar to commercial antioxidants and protected against lipid oxidation in cooked mechanically separated chicken. o Micronized lentil flour (4-8%) reduced oxidation in chicken sausages and meatballs, product of acceptable quality. o Combination of lentil flour and seed coat extracts have potential increase of product shelf life and lentil flour would also useful as a binder o Combination of micronized lentil flour (6%) and beet powder (0.3% and 0.5%) showed similar redness to sodium nitrite, howeve; sensory responses to purge colour were negative with the inclusion 0.5% beet powder.

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