Lipid oxidation and metmyoglobin formation in sausages containing chickpea flour

Rapid lipid oxidation and metmyoglobin formation in sausages containing up to 30% chickpea flour is due to the presence of lipoxidase in chickpea flour. This enzyme oxidises the unsaturated fats present to peroxides (or related compounds) which then catalyse myoglobin oxidation. Heat treatment of chickpea flour at 80° C for 1 h in water prior to its addition to the batter will prevent both accelerated lipid and myoglobin oxidation in these sausages. An antioxidant containing α-tocopherol and ascorbyl palmitate inhibited the lipid oxidation in these products but had no effect on myoglobin oxidation in sausage batter containing unheated chickpea flour. The relevance of these results to the interdependence of lipid and myoglobin oxidation in meat and meat products is discussed.