Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations
The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, <i>Hyssopus officinalis</i> and <i>Borago officin...
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MDPI AG
2020-12-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/10/12/2327 |
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| author | Marzena Zając Iwona Duda Łukasz Skoczylas Małgorzata Tabaszewska |
| author_facet | Marzena Zając Iwona Duda Łukasz Skoczylas Małgorzata Tabaszewska |
| author_sort | Marzena Zając |
| collection | DOAJ |
| description | The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria. |
| first_indexed | 2024-03-10T14:16:02Z |
| format | Article |
| id | doaj.art-e52c1b149cf6441dae01e36205ced71c |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T14:16:02Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-e52c1b149cf6441dae01e36205ced71c2023-11-20T23:48:45ZengMDPI AGAnimals2076-26152020-12-011012232710.3390/ani10122327Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat FormulationsMarzena Zając0Iwona Duda1Łukasz Skoczylas2Małgorzata Tabaszewska3Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, PolandDepartment of Animal Product Technology, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, PolandDepartment of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, PolandDepartment of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Cracow, 30-149 Cracow, PolandThe replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chloride with nitrate reducing bacteria) and samples with herbs (hyssop, hyssop with nitrate reducing bacteria, borage, borage with nitrate reducing bacteria)—0.5% of the meat mass—were prepared and stored for 15 days. In the samples with herbs and bacterial cultures, a red colour was developed, the TBARS values were low and DPPH activity was strong. All the samples with herbs had lower residual nitrite levels compared to the samples with curing salt. Borage had a stronger influence on colour and antioxidant stability of the meat samples compared to hyssop. However, both herbs can be used as colour-forming and antioxidant agents along with nitrate-reducing bacteria.https://www.mdpi.com/2076-2615/10/12/2327meat curingboragehyssopcuring alternativepolyphenolscolour |
| spellingShingle | Marzena Zając Iwona Duda Łukasz Skoczylas Małgorzata Tabaszewska Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations Animals meat curing borage hyssop curing alternative polyphenols colour |
| title | Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations |
| title_full | Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations |
| title_fullStr | Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations |
| title_full_unstemmed | Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations |
| title_short | Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations |
| title_sort | potential use of i hyssopus officinalis i and i borago officinalis i as curing ingredients in pork meat formulations |
| topic | meat curing borage hyssop curing alternative polyphenols colour |
| url | https://www.mdpi.com/2076-2615/10/12/2327 |
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