CASCARA, THE UNUSUAL ANTIOXIDANT OPTION FOR MEAT INDUSTRY

Authors

  • Marek Bobko Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0000-0003-4699-2087
  • Andrea Mesárošová Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0000-0003-2657-4582
  • Miroslav Kročko Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
  • Adam Hanuska Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0009-0003-7996-0468
  • Alica Bobková Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
  • Katarína Poláková Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
  • Daniela Vörösová Constantine the Philosopher University in Nitra, Faculty of Natural Sciences and Informatics, Institute of Economics and Management, Tr. A. Hlinku 1, 94901 Nitra, Slovakia
  • Terézia Švecová Slovak University of Agriculture in Nitra, Institute of Food Sciences, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
  • Lukáš Jurčaga Slovak University of Agriculture

DOI:

https://doi.org/10.55251/jmbfs.11662

Keywords:

cascara, lipid oxidation, antioxidant, meat product

Abstract

The modern-day meat industry is facing increased customer demand to abandon synthetic additives and move towards healthier natural options. Multiple fruits, vegetables, and spices were recently evaluated for their potential use in the meat industry. We also must consider the economic side; therefore, food scientists have become interested in polyphenol-rich co-products. Our study was focused on enhancing the antioxidant properties of a popular meat product – pork sausage with cascara extract at 5 mL/kg and powder at 5 g/kg. As cascara polyphenols and antioxidant capacity are highly variable depending on multiple factors, we evaluated total polyphenolic content and total antioxidant capacity at 21.26 ± 0.17 g GAE/kg and 37.65 ± 1.84%, respectively. During our experiment, we observed that cascara powder addition significantly reduced malondialdehyde production (by approx. 30%) compared to negative control. Even though cascara powder caused the difference in the pH values of sausage samples, the sensory panel did not negatively reflect this fact during the sensory evaluation. Based on our results, we believe cascara addition in powdered form presents a natural antioxidant option with high potential to be used in the meat industry.

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Published

2025-01-21

How to Cite

Bobko, M., Mesárošová, A., Kročko, M., Hanuska, A., Bobková, A., Poláková, K., Vörösová, D., Švecová, T., & Jurčaga, L. (2025). CASCARA, THE UNUSUAL ANTIOXIDANT OPTION FOR MEAT INDUSTRY. Journal of Microbiology, Biotechnology and Food Sciences, 14(4), e11662. https://doi.org/10.55251/jmbfs.11662

Issue

Section

Food Sciences

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