The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions
Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (<i>w</i>/<i>w</i&...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/17/5284 |
| _version_ | 1797521051928756224 |
|---|---|
| author | Klaudia Kotecka-Majchrzak Natalia Kasałka-Czarna Anita Spychaj Beata Mikołajczak Magdalena Montowska |
| author_facet | Klaudia Kotecka-Majchrzak Natalia Kasałka-Czarna Anita Spychaj Beata Mikołajczak Magdalena Montowska |
| author_sort | Klaudia Kotecka-Majchrzak |
| collection | DOAJ |
| description | Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (<i>w</i>/<i>w</i>) hemp cake (<i>Cannabis sativa</i> L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products. |
| first_indexed | 2024-03-10T08:07:14Z |
| format | Article |
| id | doaj.art-c6f81fa2163c45eba599d315ae5ee230 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T08:07:14Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c6f81fa2163c45eba599d315ae5ee2302023-11-22T11:01:50ZengMDPI AGMolecules1420-30492021-08-012617528410.3390/molecules26175284The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated ConditionsKlaudia Kotecka-Majchrzak0Natalia Kasałka-Czarna1Anita Spychaj2Beata Mikołajczak3Magdalena Montowska4Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandHemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (<i>w</i>/<i>w</i>) hemp cake (<i>Cannabis sativa</i> L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products.https://www.mdpi.com/1420-3049/26/17/5284meathemp cakephysicochemical qualityoxidationsensory evaluation |
| spellingShingle | Klaudia Kotecka-Majchrzak Natalia Kasałka-Czarna Anita Spychaj Beata Mikołajczak Magdalena Montowska The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions Molecules meat hemp cake physicochemical quality oxidation sensory evaluation |
| title | The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions |
| title_full | The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions |
| title_fullStr | The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions |
| title_full_unstemmed | The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions |
| title_short | The Effect of Hemp Cake (<i>Cannabis sativa</i> L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions |
| title_sort | effect of hemp cake i cannabis sativa i l on the characteristics of meatballs stored in refrigerated conditions |
| topic | meat hemp cake physicochemical quality oxidation sensory evaluation |
| url | https://www.mdpi.com/1420-3049/26/17/5284 |
| work_keys_str_mv | AT klaudiakoteckamajchrzak theeffectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT nataliakasałkaczarna theeffectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT anitaspychaj theeffectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT beatamikołajczak theeffectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT magdalenamontowska theeffectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT klaudiakoteckamajchrzak effectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT nataliakasałkaczarna effectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT anitaspychaj effectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT beatamikołajczak effectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions AT magdalenamontowska effectofhempcakeicannabissativailonthecharacteristicsofmeatballsstoredinrefrigeratedconditions |