Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

Abstract

Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

“…Nonetheless, polyphenols are the largest group of antioxidants that elongate the shelf-life of meat [ 77 ], elevate its healthiness [ 78 ], and decreases carcinogen formation in thermally processed meat. There are many studies documenting the effect of various natural sources of polyphenols such as: Rosa rugosa tea extract [ 79 ], grape seed and rosemary extract [ 80 ], green tea extract [ 81 ], artichoke extract [ 82 ], apple peel extract [ 68 ], pomegranate seed extract [ 83 ], and hawthorn extract [ 84 ] on HAAs content in meat.…”