Effects of sesame lignan extract on linoleic acid, lipid oxidation, color and textural properties of ground pork and sausage products

Sesame lignan extract was prepared from roasted sesame oil and added at 0.02, 0.05, 0.10 and 0.20% (w/w) to linoleic acid and ground pork products. Cooked ground pork containing more than 0.02% of lignan extract showed TBA values lower than those containing butylated hydroxyanisole (BHA) during storage. Sausages containing 0.05% of lignan extract had lower thiobarbituric acid (TBA) values when stored at 4C for 14 days; they also showed higher CIE color values than the control meat sample (P < 0.05). There were no differences in textural properties such as hardness, cohesiveness and chewiness between the control and the sausages containing lignan extract when determined by Instron Testing Machine. Thus, lignan extract prepared from roasted sesame oils was highly antioxidative when used in cooked ground pork at > 0.02% or in sausages at > 0.05%.