Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass

This study aimed to compare the methods of nuclear magnetic resonance (NMR) and thiobarbituric acid reactive substances (TBARS) on the lipid oxidation of chicken mortadella with substitution (0%, 25%, 50%, 75%, and 100%) of chicken skin by green banana biomass (GBB) for 90 days of storage. The NMR method was correlated with the Fourier transform-infrared spectroscopy (FT-IR), medium-infrared spectroscopy, flame ionization gas chromatography (GC-FID), and physical-chemical parameters. During 90 days of storage, TBARS values ranged from 2.16 to 2.56 mg/kg−1. NMR showed appearance of allylic protons and there was an increase of the trans fatty acids content over 90 days in relation to the first day of storage with the decrease of GBB concentration. The lipid content was highly correlated with allylic protons and trans fatty acids content (R2 values ranged from 0.952 to 0.965), revealing that NMR is an efficient methodology with high precision for determination of lipid oxidation. Practical applications Lipid oxidation is one of the main problems found in the processing and storage of emulsified meats, once these products present a high fat content. In this context, the present study suggested the use of green banana biomass as fat replacement in chicken mortadella, and the results showed a reduction in the total fat content as well as a lower concentration of trans fatty acids. In addition, this work presented understanding regarding the NMR method as the most indicated method in relation to the usual method, TBARS, to evaluate lipid oxidation during 90 days of storage.