The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Berries on Some Quality Characteristics of Cooked Pork Sausages
The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage of final products was determine by TBARS method.
Studies have shown that addition of Sea buckthorn preparations to meat-fatty batters significant (P≤0.05) reduced the pH values of sausages samples after thermal treatment. Moreover, the addition of berries powder caused significant differences (P ≤ 0.05) in weight losses after cooking process. Analysis of results of texture profile analysis indicated, that utilization of infusion prepared from Sea buckthorn dried berries caused increase of springiness, gumminess and chewiness of final meat products. At the same time, the highest amount of Sea buckthorn berries powder in recipe caused the decrease of all measured texture parameters. Utilization of experimental preparations significantly decreased (P≤0.05) lightness (L* parameter of color) of meat products. Simultaneously, introduction of 1 and 3 grams of Sea buckthorn berries powder to meat-fatty batter increased redness (a* parameter) of samples under investigation. Higher content of substances reacting with thiobarbituric acid was observed in meat products produced without functional additives. It was observed that powder of Sea buckthorn berries added to meat-fatty batters caused higher protection against lipid oxidation in cooked sausages.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1093382Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2510
 J. Cheorun., H. S. Jun, B. S. Cheon, W. B. Myung, "Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Meat Sci., vol. 64, pp. 13-17, 2003.
 H. Maciołek, A. Gieszcz, „Wartość odżywcza i prozdrowotna mięsa. Hod. Trz. Chl., vol. 2, pp. 16-20, 2009.
 K. Wójciak., Z. J. Dolatowski., E. Solska, „Wpływ dodatku naparu z herbaty na wybrane właściwości fizykochemiczne wyrobu mięsnego przechowywanego w warunkach chłodniczych. In: Jakość i bezpieczeństwo żywności wyzwaniem XXI wieku, pod red. Sikora T., Wyd. Nauk. PTTŻ, Kraków, pp. 16-26.
 D. Rösch, M. Bergmann, D. Knorr, L. W. Kroh, „Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice. J. Agric. Food Ch em., vol.51, pp. 4233–4239, 2003.
 V. B Guliyev, M. Gul, A. Yildrim, "Hippophae rhamnoides L. chromatographic methods to determine chemical composition, use in traditional medicine and pharmacological effects. Journal of Chromatography B, vol. 812, pp. 291–307, 2004.
 T.S.G. Li, L.C.H. Wang, „Physiological components and health effects of ginseng, echinacea, and sea buckthorn” In: Functional Foods, Biochemical and Processing Aspects, edited by G. Mazza, Technomic, Lancaster, PA, pp. 329–356, 1998.
 B. Yang, R.M. Karlsson, P.H. Oksman, H.P. Kallio, "Phytosterols in Sea Buckthorn (Hippophae rhamnoides L.) berries: identification and effects of different origins and harvesting time”. J. Agric. Food Chem., vol. 49, pp. 5620–5629, 2001.
 R. Zadernowski, M. Naczyk, R. Amarowicz, "Tocopherols in sea buckthorn (Hippophaë rhamnoides L.) berry oil”. Journal of the American Oil Chemists' Society, vol. 80, 1, pp. 55 – 58, 2003.
 L. Mei, G.L. Cromwell, A.D. Crum, E.A. Decker, "Influence of dietary β-alanine and histidine on the oxidative stability of pork”. Meat Sci., 49, 55-64, 1998.
 M. S. Lara, J. I. Gutierrez, M. Timon, A. I. Andres, "Evaluation of two natural extracts (rosmarinus officinalis L. and melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP”. Meat Science, vol. 88(3), pp. 481-488, 2011.
 A. M., Salejda, G. Krasnowska, U. Tril, „Attempt to utilize antioxidant properties of green tea extract in the production of model meat products”, Żywność. Nauka. Technologia. Jakość, vol. 5 (78), pp. 107 – 118, 2011.
 L. Yu, J. Scanlin, G. Schmidt, "Rosemary extracts as inhibitors of lipid oxidation and colour change in cooked turkey products during refrigerated storage”. J. Food Sci.,vol. 67, pp. 582-585, 2002.
 J. Fernandez-Lopez, N. Zhi, L. Aleson-Carbonell, J.A Perez-Alvarez., V Kuri, "Antioxidant and antibacterial activities of natural extracts: application in beef meatballs”. Meat Sci., 2005, vol. 69, pp. 371-380. E.
 Alp, M. I. Aksu „Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef”. Meat Sci.,vol. 86(2), pp. 468-473, 2010.
 M Olkiewicz, S. Tyszkiewicz, M.:Wawrzyniewicz, "Effect of basic chemical composition and functional additives on rheological characteristics of selected meat products”. Acta Agrophysica,, vol.9, pp. 147-169, 2007.
 M. Estevez., S. Ventanas, R. Cava, "Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate". Meat Science, vol. 74(2), pp. 396-403, 2006.
 T. Püssa, R. Pällin, P. Raudsepp, R. Soidla, M. Rei, "Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (Hippophae rhamnoides) berry residues”. Food Chem., vol. 107, pp. 714–721, 2008.
 N. Jia, B. Kong, Q. Liu, X. Diao. X. Xia, „Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage”, Meat Sci., vol. 91, pp. 533–539, 2012.
 M. Skowyra,V. Falguera, G. Gallego,S. Peiró, M. P. Almajano, "Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions". Journal of the Science of Food and Agriculture, doi:10.1002/jsfa.6335.2013.08.008
 M. Hęś, A. Gramza-Michałowska, K. Szymandera-Buszka, „Wpływ wybranych metod ogrzewania oraz zamrażalniczego przechowywania na utlenianie się lipidów w produktach mięsnych z dodatkiem przeciwutleniaczy”. Bromat. Chem. Toksykol., XLII,pp., 455-459, 2009.
 S. Z. Tang, S.Y Ou, X. S. Huang, W. Li, J. P. Kerry., D. J. Buckley, "Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions”. J. Food Eng., vol. 77, pp. 248-253. 2006.
 S. Bastida, F. J. Sanchez-Muniz, R. Olivero, L. Perez-Olleros, B. Ruiz-Roso, F. Jimenez-Colmenero, "Antioxidant activity of carob fruit extracts in cooked pork meat systems during chilled and frozen storage". Food Chemistry, vol. 116(3), pp. 748-754, 2009.