Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties
Tultabayeva T. Tokysheva G. Muldasheva A. Shoman A. Kassenov A. Tumenov S. Dairova K. Battalova N. Makangali K.
October 2025Multidisciplinary Digital Publishing Institute (MDPI)
Processes
2025#13Issue 10
Oxidative reactions accelerate quality loss in emulsified meats. This study evaluated a clean-label strategy in goat meat pates by co-fortifying Portulaca oleracea powder 1% and honey 4%. Control and treatment batches were cooked to 72 °C and stored as opened packs at ≤6 °C for 10 days. Oxidative stability of lipid and protein was monitored by peroxide value (PV), TBARS, acid value, and baseline protein carbonyls; total antioxidant capacity was assessed by FRAP and DPPH; color was quantified in CIE Lab; fatty acids were profiled by GC-FID; and protein integrity was examined by SDS-PAGE. The treatment modestly increased α-linolenic acid (ALA) (1.2% vs. 0.8%) in the control and markedly enhanced antioxidant status (FRAP 10.5 ± 0.04 mg GAE/g vs. not detected; DPPH 33.02 ± 0.009% vs. 22.33 ± 0.007%; IC50 106.10 ± 10.01 vs. 138.25 ± 11.15 µg/mL). Across storage, PV showed a small, non-significant delay on day 10 (13.0 ± 0.9 vs. 14.0 ± 0.9 meq/kg), while secondary and hydrolytic indices were consistently lower (TBARS day 10: 1.91 ± 0.13 vs. 3.29 ± 0.23 mg MDA/kg; acid value day 10: 7.0 ± 0.5 vs. 8.5 ± 0.6 mg KOH/g). Protein carbonyls at baseline were comparable (99.19 vs. 95.73 nmol/mg). L* and b* remained similar before and after light exposure, with a modest, non-significant reduction in color stability and greater a* loss in the treatment. These results show that purslane–honey co-fortification nutritionally enriches pates and attenuates oxidative spoilage during refrigerated storage, with minor color trade-offs that merit process optimization.
clean-label reformulation , DPPH , FRAP , goat meat pate , honey , lipid oxidation , peroxide value , Portulaca oleracea , TBARS
Text of the article Перейти на текст статьи
Department of Technology of Food and Processing Industries, S. Seifullin Kazakh Agrotechnical Research University, Astana, 010000, Kazakhstan
Department of Technology of Food and Processing Industries
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026