Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties
Suleman R. Choudhary H. Garcia-Galicia I.A. Ismail T. Qamar M. Zahoor M.A. Zulfiqar S. Isam A.M.A. Aljobair M.O.
2025Informa Healthcare
Cogent Food and Agriculture
2025#11Issue 1
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.
antioxidants activity , Flaxseed powder , Food Additives & Ingredients , Food Chemistry , Food Engineering , goat meat patties , lipid oxidation , sensory evaluation
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Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
Department of Animal Science and Ecology, Autonomous University of Chihuahua, Chihuahua, Mexico
School of Medicine, Nazarbayev University, Astana, Kazakhstan
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
Department of Sport Health, College of Sports Sciences and Physical Activity, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
Department of Food Science and Technology
Department of Animal Science and Ecology
School of Medicine
Department of Food Science and Nutrition
Department of Sport Health
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