Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)
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 black...
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| Format: | Article |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2957 |
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| author | Lukáš Jurčaga Marek Bobko Adriana Kolesárová Alica Bobková Alžbeta Demianová Peter Haščík Ľubomír Belej Andrea Mendelová Ondřej Bučko Miroslav Kročko Matej Čech |
| author_facet | Lukáš Jurčaga Marek Bobko Adriana Kolesárová Alica Bobková Alžbeta Demianová Peter Haščík Ľubomír Belej Andrea Mendelová Ondřej Bučko Miroslav Kročko Matej Čech |
| author_sort | Lukáš Jurčaga |
| collection | DOAJ |
| description | 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 (<i>Ribes nigrum</i> L.) and Kamchatka honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg<sup>−1</sup> were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg<sup>−1</sup>) 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. |
| first_indexed | 2024-03-10T04:08:18Z |
| format | Article |
| id | doaj.art-7844bd6ba3a8490c828e312f96e4331d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:18Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7844bd6ba3a8490c828e312f96e4331d2023-11-23T08:16:47ZengMDPI AGFoods2304-81582021-12-011012295710.3390/foods10122957Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)Lukáš Jurčaga0Marek Bobko1Adriana Kolesárová2Alica Bobková3Alžbeta Demianová4Peter Haščík5Ľubomír Belej6Andrea Mendelová7Ondřej Bučko8Miroslav Kročko9Matej Čech10Institute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaInstitute of Foods Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 94976 Nitra, SlovakiaOxidation 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 (<i>Ribes nigrum</i> L.) and Kamchatka honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg<sup>−1</sup> were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg<sup>−1</sup>) 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.https://www.mdpi.com/2304-8158/10/12/2957blackcurranthoneysucklemeat productlipid oxidationsensory qualityfrankfurter sausage |
| spellingShingle | Lukáš Jurčaga Marek Bobko Adriana Kolesárová Alica Bobková Alžbeta Demianová Peter Haščík Ľubomír Belej Andrea Mendelová Ondřej Bučko Miroslav Kročko Matej Čech Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) Foods blackcurrant honeysuckle meat product lipid oxidation sensory quality frankfurter sausage |
| title | Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) |
| title_full | Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) |
| title_fullStr | Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) |
| title_full_unstemmed | Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) |
| title_short | Blackcurrant (<i>Ribes nigrum</i> L.) and Kamchatka Honeysuckle (<i>Lonicera caerulea</i> var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters) |
| title_sort | blackcurrant i ribes nigrum i l and kamchatka honeysuckle i lonicera caerulea i var kamtschatica extract effects on technological properties sensory quality and lipid oxidation of raw cooked meat product frankfurters |
| topic | blackcurrant honeysuckle meat product lipid oxidation sensory quality frankfurter sausage |
| url | https://www.mdpi.com/2304-8158/10/12/2957 |
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