The effect of roasted buckwheat on colour and lipid oxidation in meat products during refrigerated storage.

In this study roasted buckwheat groats rich in polyphenols were applied to model comminuted pasteurised meat products as potential antioxidant. The effect of buckwheat groats in inhibiting oxidation of lipid and colour changes was tested in pasteurised comminuted meat products. Raw materials used for manufacturing the model products consisted of: 25% cured lean beef, 25% cured pork meat, 20% minced pork fat, 30% ice water and buckwheat groats (2 and 5%) as well as sodium ascorbate (0,05%). Products were analysed for acidity, potential redox, TBARS values, instrumental colour parameters (CIE L*a*b*), total colour change (ΔE* ) and acid number values. The results indicated that roasted buckwheat groats act as antioxidants in meat products during 30 days of refrigerated storage. It is suggested that natural antioxidants presented in buckwheat groats prevented colour changes and lipid oxidation.