Incorporation of Trigonella Foenum-Graecum seed powder in meat emulsion systems with olive oil: effects on physicochemical, texture, and color characteristics

Abstract

Six meat emulsion treatments were manufactured, depending on the addition of Trigonella seed powder. Meat emulsions were prepared with starch as control treatment, Trigonella seed powder (Tfg) or defatted Trigonella seed powder (Dtfg) in two percentages 2% and 4%. Cooking losses, lipid oxidation degree, meat emulsion stability through measurement of total released fluid, water released, fat released, TPA attributes and color parameters were evaluated. Cooking loss and fat, fluid releases were lower in Tfg and Dtfg samples related to Starch. Also, lipid oxidation was higher (P\u2009<\u20090,05) in Tfg samples than Dtfg or Starch. Hardness, chewiness and gumminess were lower (P\u2009<\u20090,05) in Tfg and Dtfg samples than Starch samples. The a* values in samples with starch were reduced rapidly (P\u2009<\u20090,05) than Tfg and Dtfg values during preservation. These results show that Trigonella Foenum-Graecum seed powder is an efficient candidate for improving quality of emulsion type meat products with vegetable oils as animal fat replacers.