ATTEMPT TO INCREASE OXIDATIVE STABILITY OF MODEL MEAT PRODUCTS BY APPLYING CHOKEBERRY JUICE

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ATTEMPT TO INCREASE OXIDATIVE STABILITY OF MODEL MEAT PRODUCTS BY APPLYING CHOKEBERRY JUICE

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 6

Abstract

The objective of the research study was to assess the sequence of oxidative changes occurring in the model meat products produced with the added chokeberry juice known for its antioxidant properties, and to evaluate the impact of the additive used on the selected quality determinants. A model forcemeat, i.e. a raw meat finely ground and emulsified with fat, was thermally treated and cold stored (4°C ± 1°C) for 30 days. In the final products, the thermal drip and the production yield were determined, as were the texture profile and the colour parameters using a CIE L*a*b* system. The intensity of the ongoing oxidative processes was measured while determining the products of the r eaction with a 2-thiobarbituric acid (TBARS), and the changes in the anti-oxidant status of the model meat products during storage were determined using a DPPH test. Based on the research results, it was found that during the 30-day storage of the model meat products, oxidative processes took pl ace therein and their intensity significantly de- pended on the amount of the juice added. It was proved that the chokeberry juice added to the forcemeat analyzed prevented the oxidative changes and had a significant impact on the quality determinants of the final products

Authors and Affiliations

Urszula Tril, Anna M. Salejda, Grażyna Krasnowska

Keywords

EP ID EP111072
DOI 10.15193/zntj/2011/79/055-066
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