Application of Raw and Defatted by Supercritical CO₂ Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Английский. There is an increasing tendency toward the application of plant origin ingredients in meatproducts. This study evaluates the physicochemical properties and oxidative stability of porkburger patties produced with the addition of dried raw and defatted by supercritical CO2 extractionhemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%)as a strong natural antioxidant. The main aim of using such a combination was to assess the possibilityof mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highlyunsaturated oil, on the oxidation of meat products. The patties were compared with the controlsample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphereconditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemicalcharacteristics were insignificant. The patties with fully defatted hemp seed flourshowed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances,raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably,the addition of sweet grass extract completely inhibited oxidation during the whole period ofstorage. The sensory characteristics of the products were acceptable; however, the patties with sweetgrass extract received lower evaluation scores.

Английский. Funding: This study was supported by the European Union’s Horizon 2020 research and innovationprogramme project ERA Chair for Food (By-) Products Valorisation Technologies of Estonian Universityof Life Sciences—VALORTECH (grant agreement No 810630); by the Estonian Ministry ofEducation and Research programme “Support for research and development on resource valorization”,ResTA focus theme “Food: Innovative valorisation of food and food ingredients“ researchproject, and RESTA28 “Valorization of cereal and oilseed crops”; and by the Estonian AgriculturalRegisters and Information Board, Innovation cluster MTÜ Liivimaa Lihaveis (project number616116780016).

Английский. Received: 29 May 2021; Accepted: 12 August 2021; Published: 16 August 2021.