EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT

Authors

  • Lukas Jurcaga Slovak University of Agriculture
  • Marek Bobko
  • Peter Haščík
  • Alica Bobková
  • Alžbeta Demianová
  • Lubomir Belej
  • Miroslav Kročko
  • Andrea Mendelova
  • Matej Čech
  • Peter Herc
  • Andrea Mesárošová

DOI:

https://doi.org/10.55251/jmbfs.5349

Keywords:

lipid oxidation, malondialdehyde, natural antioxidant, sensory quality

Abstract

In recent years we notice customers demand for substitution of synthetic food additives, such as antioxidants, for natural and possibly healthier options. Lipid oxidation is the most important meat deterioration process. To retard the oxidation meat industry use variety of synthetic antioxidants. However, due to recent customer demands, industry is trying to replace those synthetic antioxidants for their natural counterparts. This is a challenging process because not only new additives must adequate antioxidant ability, but it also cannot alter sensory quality of products. Fruit extract seems to provide such an option. In our study, blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. kamtschatica) was incorporated into raw-cooked meat products (Frankfurters). Frankfurters were vacuum packed and stored at 4 °C for 21 days. During the storage period no significant differences in pH was recorded, with average value of 5.54. Also texture analysis did not reveal differences between the control and experimental groups. Both extracts decrease the amount of malondialdehyde (MDA) created in samples. Control groups increase of MDA levels at the end of storage was 108%, blackcurrant and honeysuckle extract groups were just 44 and 39% respectively. Sensory evaluation however revealed that honeysuckle extract altered taste of final product in significant way. This could pose a problem with customers’ acceptance of such a product.

Downloads

Download data is not yet available.

Downloads

Published

2022-09-23

How to Cite

Jurcaga, L., Bobko, M. ., Haščík, P. ., Bobková, A. ., Demianová, A. ., Belej, L., Kročko, M. ., Mendelova, A. ., Čech, M. ., Herc, P. ., & Mesárošová, A. (2022). EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT. Journal of Microbiology, Biotechnology and Food Sciences, 12(3), e5349. https://doi.org/10.55251/jmbfs.5349

Issue

Section

Food Sciences

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 7 8 9 > >> 

Similar Articles

You may also start an advanced similarity search for this article.