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The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products
| Content Provider | MDPI |
|---|---|
| Author | Agnieszka, Nawirska-Olszańska Przemys, ław Bąbelewski Mazur, Monika Salejda, Anna Pilarska, Kinga Krasnowska, Grażyna Kolniak-Ostek, Joanna |
| Copyright Year | 2021 |
| Description | 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. |
| Starting Page | 3141 |
| e-ISSN | 20763417 |
| DOI | 10.3390/app11073141 |
| Journal | Applied Sciences |
| Issue Number | 7 |
| Volume Number | 11 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-04-01 |
| Access Restriction | Open |
| Subject Keyword | Applied Sciences Horticulture Meat Products Guelder Rose Fruit Chlorogenic Acid Lipid Peroxidation Color Phenolic Acids Viburnum Opulus |
| Content Type | Text |
| Resource Type | Article |
