Attempt to utilize antioxidant properties of green tea extract in the production of model meat products
Anna Salejda , Grażyna Krasnowska , Urszula Tril
AbstractThe objective of the study was to assess some selected quality attributes of model meat products manufactured with the addition of plant substances with antioxidant properties. The meat products were made of pork meat and back-fat with the addition of water extract from green tea leaves (Camellia sinensis). In the final meat products, two technological parameters: thermal dip and process yield were determined, the profile of texture was aanalized, and colour values according to the Hunter L*a*b* scale were determined. In order to characterize the intensity of ongoing oxidation processes during a 30 day chilling storage, the capacity to neutralize free radicals (DPPH) was determined as were the products of reaction with thiobar-bituric acid (TBARS). Based on the results of the analysis performed, it was found that the use of water extract from green tea leaves in the model meat batters effectively limited adverse processes of lipid oxidation in meat products under investigation. At the same time, it was proven that the preparation applied had an essential effect on the technological and sensory properties of meat products manufactured.
|Journal series||ŻYWNOŚĆ - Nauka Technologia Jakość, [ŻYWNOŚĆ - Nauka Technologia Jakość], ISSN 1425-6959, (A 15 pkt)|
|Publication size in sheets||0.55|
|Keywords in English||Antioxidants; Green tea; Meat products|
|Publication indicators||= 8; = 4; : 2014 = 0.477; : 2011 = 0.155 (2) - 2013=0.295 (5)|
|Citation count*||6 (2020-08-09)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.