Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

Tamkutė, Laura; Vaicekauskaitė, Rūta; Melero, Beatriz; Jaime, Isabel; Rovira, Jordi; Venskutonis, Petras Rimantas

doi:10.1016/j.lwt.2021.111943

Cited by 34 publications

(27 citation statements)

References 43 publications

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“…For example, there was no difference between the control and the CC3 treatment for yellowness values during storage. Lightness, redness, and yellowness values decreased during storage due to microbial spoilage and oxidation, which have also been reported in the literature (Alirezalu et al, 2017;Lorenzo et al, 2013;Tamkute et al, 2021;Trujillo-Santiago et al, 2021).…”

Section: Colorsupporting

confidence: 80%

Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Pamuk

Gedikoğlu

Sökmen

2022

Food Processing Preservation

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The effect of Cistus creticus extract on the quality attributes of cocktail sausages was evaluated. For this purpose (1) the phenolic composition, total phenolic content, total flavonoid content, and antioxidant activity of Cistus extract were determined, and (2) quality parameters, such as lipid oxidation and the shelf life of sausages, were investigated. There were four treatments: a control (0.02% ascorbic acid and 0.05% sodium ascorbate) and Cistus (0.05%, 0.07%, and 0.1%). The radical scavenging activity of Cistus was high, and the IC 50 value was 7.85 ± 0.94 μg/ml. The treatment with 0.1% Cistus showed antimicrobial activity against spoilage organisms and extended the shelf life of the cocktail sausages 1 week and provided lower lipid oxidation values throughout storage in comparison with the control treatment. Furthermore, the 0.1% Cistus treatment exhibited fewer total color differences during storage. This study demonstrated the potential of Cistus as a natural antioxidant alternative for sausage formulation. Novelty impact statement• The water extract of Cistus creticus was rich with phenolic compounds, such as quercetin and gallic acid and displayed a high antioxidant capacity.

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Section: Colorsupporting

confidence: 80%

Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Pamuk

Gedikoğlu

Sökmen

2022

Food Processing Preservation

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“…A comparative analysis of the effectiveness of various antioxidants revealed that the greatest positive effect on suppression of the primary stage of oxidation is provided by the extract of chokeberry at a concentration of 0.5 %. The antioxidant and antimicrobial efficacy of chokeberry extract was confirmed by the authors of [36] when used in pork products.…”

Section: Discussion Of Results Of Studying the Effect Of Berry Extrac...mentioning

confidence: 81%

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Pasichnyi

Bozhko

Tischenko

et al. 2022

EEJET

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In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.

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“…It is most likely that the oxidative stability of the beef patties can be attributed to the phenols’ content in the berry pomace. The chokeberry pomace extract at the concentration of 2% isolated with pressurized ethanol from defatted by supercritical CO2 chokeberry pomace significantly inhibited the lipid oxidation in the pork burgers after 16 days of storage, by 2.3 times compared with the control meat [ 23 ]. Flavonoid cloudberry and beetroot extracts were shown to be effective in reducing lipid oxidation in cooked pork patties [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

“…According to Basanta et al [ 22 ], the extract of Japanese plum ( Prunus salicina ) pulp and skin proved to be a natural preservative for chicken breast patties, with a positive effect on texture (springiness) as well as maintaining a natural color. Defatted chokeberry pomace extract at the concentration of 2% inhibited the formation of oxidation products in raw pork burgers and cooked ham during storage [ 23 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

Tarasevičienė

Čechovičienė

Paulauskienė

et al. 2022

Foods

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This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.

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Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

Cited by 34 publications

References 43 publications

Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

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