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

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), antimicrobia...

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Bibliographic Details
Published in:Applied sciences 2021-04, Vol.11 (7), p.3141
Main Authors: Mazur, Monika, Salejda, Anna Marietta, Pilarska, Kinga Maria, Krasnowska, Grażyna, Nawirska-Olszańska, Agnieszka, Kolniak-Ostek, Joanna, Bąbelewski, Przemysław
Format: Article
Language:English
Subjects:
Acids
Antiinfectives and antibacterials
Antimicrobial agents
Antioxidants
Bitter taste
Chlorogenic acid
color
Consumers
Cooking
Evaluation
Food preservation
Food quality
Food spoilage
Freeze drying
Fruits
guelder rose fruit
lipid peroxidation
Meat
Meat products
Microorganisms
Olfaction
phenolic acids
Quality management
Sensory evaluation
Smell
Spoilage
Taste
Thiobarbituric acid
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Summary: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.
ISSN:2076-3417
2076-3417
DOI:10.3390/app11073141