Effect of different blackcurrant seed ingredients on the quality of pork meatballs
2023
Kerner, Kristi | Kazernaviciute, Rita | Joudu, Ivi | Tanavots, Alo | Venskutonis, Petras Rimantas
The application of agri-food by-products, containing antioxidant phytochemicals, in meat products is gaining popularity to improve the overall quality, inhibit oxidation processes and formation of carcinogenic compounds in processed meat. Blackcurrant (BC) pomace is rich in antioxidants, particularly anthocyanins, and therefore may be promising ingredient for meat products. The aim of this study was to evaluate the effect of ground BC seeds and their residues after supercritical CO2 (BC-ASC) and hydroethanolic (BC-EH) extractions on the quality parameters of pork meatballs, which were prepared with 1, 3, and 5% w/w of BC ingredients, packed under modified atmosphere and stored 1, 3 and 6 days at 4 ± 1 °C. BC ingredients increased the content of fibre and reduced cooking loss of meatballs in a dose dependent manner. The effect on product colour was also evident, particularly in case of adding BC-EH and BC-ASC. Thus, the lightness (L*) of meatballs decreased, while their redness increased (a*) due to the presence of dark coloured anthocyanins in blackcurrant. BC ingredients had slight effect on pH, while water activity was similar for all samples and storage days. In conclusion, the results showed that BC seed ingredients are potential fibre-rich materials to be used in meat products improving the overall quality and increasing nutritional quality related health benefits.
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