Influence of Goji berries on oxidative changes, microbiological status and chemical properties of sausages

Abstract

Abstract. The objective of this study was to investigate the influence of dried and minced goji berries over the oxidative changes (acid level, IntroductionThe demands of consumers for meat products are directed towards quality and safety, along with flavor and taste characteristics of the product (Shaikh et al., 2006). The quality of meat products can be improved by applying a variety of powdered spice plants or their extracts which have an antioxidant, antimicrobial effect and favorably affect the sensory evaluation of the product (Antulovich et al., 2002;Sonza et al., 2005). Many studies have been carried out on the influence of different spice plants, including extracts (garlic, onions, basil, sage, green tea, pumpkin seeds) on the oxidative changes, microbial status and chemical composition of meat products (Zhanchez et al., 2010; Pipek, 2011, 2012; Kuzelov et al., 2015 ). Lately, there has been great interest in the goji berry plant, especially its fruits, which are examined mainly for medical purposes.Goji Berry (Lycium barbarum) is a bush from the family Solanaceae. The use of leaves and seeds is mentioned in several medical books (Stuart and Smith, 1911). In addition to China, Goji is part of the medical tradition in other Asian countries, including Vietnam, Korea, Japan (Bich et al., 1999). Studies were carried out on the influence of the goji fruits on the resistance of the human organism and in general the improvement of the health of people. The fruits of goji berry as freshly squeezed fruit juices, concentrated drinks or in dry form have been used for thousands of years in the traditional Chinese medicine. Polysaccharides are the most important group of substances in the goji berry fruits. In some literature data these compounds in dry fruits can reach a value of 23%These are carotenoids the content of (Yin and Dang, 2008). which increases during the maturation process (Piao et al., 2005). Studies show that goji berry fruits contain a wide spectrum of phytocompounds, vitamins B1, B2 and B6, minerals -Fe, Zn and Cu, aminoacids (proteins), fatty acids and specific antioxidants so that many health experts call them "super food of berries". They increase the organism's resistance towards viruses and bacteria and influence better food digestion. There is a positive relation between the intake of fruits from this fruit and the health (hypoglycaemia, immunomodulation, anti-hypertension, liver function, anti-aging, antioxidant activity). Cold cooking oil from goji berry is a valuable product that can have a significant effect on human health. The high level of oleic and linolenic acid, as well as the high amount of α and γ-tocopherols makes this oil suitable for human consumption (Bone et al., 2003; Potterat et al., 2008; Bucheli et al., 2011; Kocugid and Sanlier, 2017).Since there are very few publications in the available literature on the application of goji berry fruits in meat products and their impact on the oxidative properties, the microbiological status and the chemical composition of meat prod...