THE EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) BERRIES ON PARAMETERS OF QUALITY RAW COOKED MEAT PRODUCT

Abstract

The aim of present study was evaluated chosen quality parameters (oxidative stability, colour, sensory quality) of raw cooked meat product after sea buckthorn application. In the experiment was 5 groups: control group (C) (without addition), P1 (5 ml of sea buckthorn juice per kg of meat mixture), P2 (10 ml of sea buckthorn juice per kg of meat mixture), P3 (0.1 ml of sea buckthorn oil per kg of meat mixture), P4 (0.5 ml of sea buckthorn oil per kg of meat mixture). The samples were stored under refrigerated conditions at 4±1 °C and analysed on 1,4, 7 and 10 days. At the end of storage, we observed higher oxidation stability (P≤ 0.05) in all experimental groups compared to the C group. In C group was recorded the highest production of MDA (0.289 mg.kg-1). From the experimental groups with different additions (P≥ 0.05) of bio juice and oil, we observed the highest degree of oxidative stability in the P4 with addition of bio oil in the amount of 0.5 ml (0.229 mg.kg-1) and bio juice with addition of 10 ml (P2 – 0.234 mg.kg-1). A slightly higher degree of oxidative damage was observed with the addition of bio oil in the amount of 0.1 ml (P3 – 0.245 mg.kg-1) and bio juice with the addition of 5 ml (P1 – 0.248 mg.kg-1). We had not found significantly differences (P> 0.05) among all groups at colour parameters evaluation (L* a* b*) of raw cooked meat products. In the evaluation of the individual sensory quality indicators after addition natural antioxidants we did not record statistically significant differences (P> 0.05) between individual groups, indicating that the sensory quality of raw cooked meat products was not negatively affected by their addition. The fortification of meat-fatty batters using 100% bio juice and bio oil Sea buckthorn berries strongly inhibit lipid oxidation during storage and that suggest that it can be used as a natural preservative instead of chemical food additives.