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Lipid oxidation and microbial deterioration are the main reasons for spoilage of meat and meat product. The common way of fighting those processes is to add synthetic antioxidants and preservatives. However, the modern trend is to replace synthetic additives with natural alternatives, mainly of plant origin. Our study incorporated sea buckthorn extract variety Vitaminnaja into pork sausages in two concentrations - 3 and 5 mL.kg-1. The prepared extract examination showed that total antioxidant capacity and total polyphenol content were measured and expressed at an average of 65.04 % of DPPH radical inhibition and 677.58 g GAE.kg-1. During the TBARS evaluation, we observed a significant reduction of malondialdehyde created in experimental samples compared to the control group. The antimicrobial effect of sea buckthorn was observed in various previous studies. In our experiment, we could not confirm this ability in meat products. On the other hand, we did not detect any negative effect of the extract on the microbial load of sausages. We recommend sea buckthorn as a possible source of natural antioxidants for the meat industry. Further multi-disciplinary research is still, however, needed. [ABSTRACT FROM AUTHOR]

The current research focuses on sensory and textural properties and color changes of soft meat products (frankfurters), which we observed on days 1 and 21 of storage. We incorporated chokeberry extract into frankfurters as natural antioxidants. We used two concentrations of extracts (3 mL kg-1 and 5 mL kg-1), the control with the addition of vitamin C and negative control. A colorimeter and instrumental texture analyser were used to create the texture and color profiles. At the beginning of storage, the group with added vitamin C had the lightest L* parameter, and there were no statistically significant differences between the a* and b* parameters. After 21 days, the values of all color parameters decreased. When determining textural properties, no negative effect was observed after the addition of extracts. According to sensory evaluations, the groups supplemented with natural antioxidants, and the control supplemented with vitamin C improved consumer acceptability and preference. [ABSTRACT FROM AUTHOR]

The meat industry in recent years leaning towards the replacement of synthetic antioxidants, such as BHT, for natural, mostly plant-based alternatives. For such purpose, polyphenol-rich plant species are selected and researched. Amelanchier (Amelanchier alnifolia) fruit seems to be an interesting option for adding to meat products to increase oxidative stability. In our study, we incorporate 3 and 5 ml of Amelanchier extract into pork sausage and observed changes in pH, color, sensory, and oxidative stability for 21 days period of vacuum storage. During storage period we measured pH values, color (expressed as cieLab coordinates), malondialdehyde concentration. Also, sensory evaluation was conducted. We compared those experimental meat products with sausages without any antioxidant and commercially used synthetic vitamin C. In our study we did not observe negative effects of Amelanchier extract addition compared to control groups in terms of pH, color and sensory properties. Regarding oxidative stability, Amelanchier extract was able to retard oxidation processes at comparable rate as vitamin C. Amelanchier therefore shows promising possibilities for food industry. However, further study of this natural resource is still needed. [ABSTRACT FROM AUTHOR]

In recent years we notice customers demand for substitution of synthetic food additives, such as antioxidants, for natural and possibly healthier options. Lipid oxidation is the most important meat deterioration process. To retard the oxidation meat industry use variety of synthetic antioxidants. However, due to recent customer demands, industry is trying to replace those synthetic antioxidants for their natural counterparts. This is a challenging process because not only new additives must adequate antioxidant ability, but it also cannot alter sensory quality of products. Fruit extract seems to provide such an option. In our study, blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. kamtschatica) was incorporated into raw-cooked meat products (Frankfurters). Frankfurters were vacuum packed and stored at 4 °C for 21 days. During the storage period no significant differences in pH was recorded, with average value of 5.54. Also texture analysis did not reveal differences between the control and experimental groups. Both extracts decrease the amount of malondialdehyde (MDA) created in samples. Control groups increase of MDA levels at the end of storage was 108%, blackcurrant and honeysuckle extract groups were just 44 and 39% respectively. Sensory evaluation however revealed that honeysuckle extract altered taste of final product in significant way. This could pose a problem with customers’ acceptance of such a product. [ABSTRACT FROM AUTHOR]

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 (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) 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. [ABSTRACT FROM AUTHOR]