Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties.

This study evaluated the effects of crude peptide extract (CPE) from mutton ham on the lipid and protein oxidation of mutton patties during storage. Color indices, texture, and microbiological and sensory properties were assessed. The results showed that CPE addition significantly reduced thiobarbituric acid‐reactive substance levels, carbonyl content, sulfhydryl content loss, and protein cross‐linking in mutton patties; moreover, CPE improved their color, texture, and microbiological stability. Sensory evaluation results showed that CPE significantly improved the color, flavor, juiciness, texture, and overall acceptability scores of the patties. Overall, CPE was suitable for the production of mutton patties with good organoleptic qualities. Practical applications: In China, mutton patties are one of the most popular fast and convenient meat products. They are, however, prone to quality deterioration during storage. To the best of our knowledge, few studies have explored the effect of CPE from mutton ham on the antioxidant properties and quality of mutton patties. Herein, we report that CPE significantly inhibits the lipid and protein oxidation of mutton patties during storage, thereby improving product quality. [ABSTRACT FROM AUTHOR]