Effects of Different Species of Pepper (Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties

A.O. Olorunsanya, E.O. Olorunsanya, O.T. Aliu and R.M.O. Kayode

Antioxidant properties of different species of pepper (Capsicum) were evaluated in pork patties from two weeks frozen pork. In 200 g pork patties was added 1.5 % cayenne, bell, tobasco or habenero pepper and a control. A positive reference control was prepared with 200 mg of alpha-tocopherol acetate in 200 g of pork patties. The preparations were made for raw and cooked samples. The addition of any specie of pepper in the patties showed a better antioxidative property (p<0.05) than the alpha-tocopherol acetate for raw and cooked samples. Cayenne pepper exhibited the best antioxidant property of all the pepper species studied. The control samples had the worst lipid deterioration.