The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

Applied Sciences

KingaMaria Pilarska¹  AnnaMarietta Salejda¹  Grażyna Krasnowska¹  Joanna Kolniak-Ostek¹  Monika Mazur¹  Agnieszka Nawirska-Olszańska¹  Przemysław Bąbelewski² 

[1] Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, Poland;Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, 24A Grunwaldzki Sq., 53-363 Wrocław, Poland;

关键词: meat products;    guelder rose fruit;    chlorogenic acid;    lipid peroxidation;    color;    phenolic acids;   

DOI  :  10.3390/app11073141

来源: DOAJ

【 摘 要 】

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.

【 授权许可】

Unknown