Evaluation of rowan fruit pomace ingredients in meatballs by conventional quality characterization and UHPLC-QTOF-MS based untargeted metabolomics with multivariate data analysis
2023
Sarv, Viive | Kerner, Kristi | Venskutonis, Petras Rimantas | Rocchetti, Gabriele | Becch, Pier Paolo | Lucini, Luigi | Tanavots, Alo | Bhat, Rajeev
Recent studies on pomace valorization revealed the possibility of obtaining valuable ingredients for foods. In this study, rowanberry pomace (2%-AC) defatted with supercritical CO2, its EtOH/water extract (1%-E) and extraction residue (2%-R) were tested in meatballs. The samples were packaged under modified atmosphere (70% N2 and 30% CO2) and stored at 4 °C. The lowest cooking loss was achieved, when the meatballs contained mainly fiber-rich 2%-R. Only in case of 1%-E, the pH of meatballs was significantly lower compared to the control sample, on the 6th day. During the same period, 2%-AC and 1%-E containing higher amount of bioactives decreased the yellowness (b*) of meatballs. The meatballs with 1%-E demonstrated the highest DPPH radical scavenging capacity. The untargeted metabolomics approach (UHPLC-QTOF-MS followed by multivariate statistics) was applied for evaluation of the of pomace ingredient effect on the meatball chemical composition during storage, particularly for tracking oxidation related compounds. Preliminary data indicate that some metabolites, which may be related to the oxidation, such as 4-hydroxy-2-nonenal, hexanoylcarnitine and 6-hydroxypentadecanedioic acid were accumulated in the control sample at higher concentrations. The untargeted metabolomics demonstrated the opportunity for evaluating the effects of pomace ingredients, which may delay oxidation processes of meat.
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