Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F022
DOI: https://doi.org/10.24326/ICDSUPL3.F022
Published online: 24 April 2024
ICDSUPL, 3, F022 (2024)
Sea buckthorn co-products as a potential natural antioxidant in raw-cooked meat product
Andrea Mesarošová1*, Marek Bobko1, Lukaš Jurčaga1, Alica Bobková1, Katarina Polaková1, Alžbeta Demianová1, Miroslav Kročko1
1 Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
* Corresponding author: xmesarosova@uniag.sk
Abstract
Plant co-product additives provide phenolic compounds, a complex group of molecules generated by the metabolism of plants, which are natural antioxidants. Fruits, vegetables, spices, herbs, cereals, grains, and seeds are some of the richest sources of antioxidants produced by plants. The oxidative process in meat and meat products can be controlled technologically by using various plant parts, such as seeds, peels, leaves, husks, stems, and roots (as undiscovered novel sources of natural antioxidants). The aim of the work was to find out how sea buckthorn co-products affects the qualitative characteristics of a raw-cooked meat product – sausages. In this investigation, we prepared four experimental groups. Control group without antioxidant, control group with ascorbic acid, experimental group with 3 ml.kg–1 extract and experimental group with 3 g.kg–1 powder. Measurements of the malondialdehyde (MDA) content by thiobarbiturate test using a 2-thiobarbituric acid (TBA) solution served as the basis for the oxidative stability of the raw-cooked meat product. In the control group without antioxidant addition, the highest MDA values were measured on the 1st (0.224 mg MDA/kg) and the 21st day of storage (0.404 mg MDA/kg). In the group with the addition of ascorbic acid, the measured value on the 1st day of storage was the lowest at 0.131 mg MDA/kg, and on the last day the measured amount of MDA increased to 0.340 mg MDA/kg. As for the experimental groups, the addition of the extract was able to significantly inhibit the formation of MDA (day 21 = 0.309 mg MDA/kg) compared to the group with the addition of powder (day 21 = 0.367 mg MDA/kg). Sea buckthorn co-products were able to significantly inhibit the formation of MDA in sausages. The addition of the extract inhibited the formation of MDA by 45.5% and the addition of the powder by 28.9%.
Keywords: sea buckthorn, natural antioxidant, sausages, oxidation
How to cite
A. Mesarošova, M. Bobko, L. Jurčaga, A. Bobkova, K. Polakova, A. Demianova, M. Kročko, 2024. Sea buckthorn co-products as a potential natural antioxidant in raw-cooked meat product. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F022