Blackcurrant ( Ribes nigrum L.) and Kamchatka Honeysuckle ( Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)

• Published in: Foods 2021-12, Vol.10 (12), p.2957
• Main Authors: Jurčaga, Lukáš, Bobko, Marek, Kolesárová, Adriana, Bobková, Alica, Demianová, Alžbeta, Haščík, Peter, Belej, Ľubomír, Mendelová, Andrea, Bučko, Ondřej, Kročko, Miroslav, Čech, Matej
• Format: Article
• Language: English
• Subjects: Antioxidants; Ascorbic acid; Bitter taste; blackcurrant; Ethanol; Fatty acids; Food products; Food science; frankfurter sausage; Frankfurters; Fruits; Health risks; honeysuckle; lipid oxidation; Lipid peroxidation; Lipids; Lonicera caerulea; Meat; meat product; Meat products; Oxidation; Polyphenols; Raw materials; Reagents; Ribes nigrum; Sensory evaluation; Sensory properties; sensory quality
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10122957

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant ( L.) and Kamchatka honeysuckle ( var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg ) addition. Moreover, we did not observe negative effects of the extracts on the product's color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.