The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products
Monika Mazur , Anna Salejda , Kinga Pilarska , Grażyna Krasnowska , Agnieszka Nawirska-Olszańska , Joanna Kolniak-Ostek , Przemysław Bąbelewski
AbstractThis 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.
|Journal series||Applied Sciences-Basel, [Applied Sciences (Switzerland)], ISSN 2076-3417, (N/A 70 pkt)|
|Publication size in sheets||0.7|
|Keywords in English||meat products; guelder rose fruit; chlorogenic acid; lipid peroxidation; color; phenolic acids; Viburnum opulus|
|ASJC Classification||; ; ; ; ;|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 0; : 2018 = 0.985; : 2018 = 2.217 (2) - 2018=2.287 (5)|
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