Effect of Water Extract ofUrtica dioicaL. on Lipid Oxidation and Color of Cooked Pork Sausage

Abstract

The aim of this study was to determine the effectiveness of water extract and dried leaves of Urtica dioica in reducing lipid oxidation and color stabilization of cooked sausage. Four variants of sausages were prepared: control (without nettle); sausages with 300 ppm and 600 ppm water extract of nettle; and sausages with dried nettle leaves. TBARS values, color parameters, ORP, pH, aw and sensory attributes of sausages were investigated. The addition of nettle (water extract/dried leaves) did not affect the pH, aw and ORP of the sausages. The addition of nettle water extract (600 ppm) decreased the TBARS value and increased the color stability of sausages during storage. The sensory quality of the samples with added water extract of nettle was greater than that of the remaining samples. This study suggests that water extract of nettle can be used in cooking sausage to reduce lipid oxidation and to increase the stability of color. Practical Applications Oxidation is a problem encountered in the food industry. The minced meat products are particularly vulnerable to changes in oxidation. Lipids oxidation and oxidation of heme pigments are the main reactions occurring in the meat products during storage and have an effect on their health. The use of natural antioxidants has increased because of the high demand for healthful food products. Many spices and herbs show antioxidant activity. This article deals with the use of Urtica dioica water extract and dried leaves as a functional ingredient in cooked pork sausages.

Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

“…In our study, L* and a* values for the cookies enriched with nettle extract (0.2%) were the lowest compared to their counterpart fortified with hyssop and lemon balm extracts and with BHA. A similar tendency was also observed in Latocha and Stasiak [39], in which effect of nettle water extract on lipid oxidation and color of cooked pork sausage was investigated. Figure 1 presents results of sensory analysis of the cookies carried out directly after baking by a trained panel of 10 members.…”

“…Bitterness of phenolic compounds present in the extracts probably reduced perceived sweetness of the enriched cookies in the same way that sweetness could mask the bitter flavor of the grape seed extract. The overall sensory quality scores of the (control) sausage with water and with dried leaves of nettle were statistically significantly lower than those for samples containing 300 and 600 ppm U. dioica extract [39]. The flavor and total acceptability of hamburger patties with lemon balm powder were also highly preferable because the fresh and sweet taste of lemon balm removed the aroma of beef and pork by acting positively on the patties [45].…”

Urtica spp.: Ordinary Plants with Extraordinary Properties

“…Therefore, nettle water extract can be successfully used to reduce lipid oxidation and to enhance the functionality of the final products. Other studies have investigated the use of U. dioica water extract in sucuk, a Turkish dry-fermented sausage [ 98 , 99 , 100 ], in ground beef [ 101 ], meatballs [ 102 ], in super-chilled minced meat [ 103 ], vacuum-packed beef steaks [ 104 ] and in cooked pork sausage [ 105 ].…”

The use of beetroot extract and extract powder in sausages as natural food colorant

“…This result may be explained by the low pH value of beetroot extract and powder due to the citric acid used in the extraction, besides other components of beetroot. Latoch and Stasiak [36] reported that Urtica dioica water extract contains phenolic compounds, which contributes to lower pH values in cooked pork sausages. Baldin et al [13] also reported that the addition of 2 and 4% microencapsulated jabuticaba extract caused a reduction in the pH value of pork sausages during storage.…”