<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg<sup>−1</sup>) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.</p></abstract>

Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of <italic>Prunus cerasus</italic> (cv Montmorency) Extract and Subjected to Freezing Storage

Department of Technique and Food Product Development

Warsaw University of Life Sciences (WULS-SGGW)

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of  (cv Montmorency) Extract and Subjected to Freezing Storage

Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially...

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

Publicado en línea: 30 dic 2019

Páginas: 167 - 178

Recibido: 12 nov 2019

Aceptado: 09 dic 2019

DOI: https://doi.org/10.2478/aucft-2019-0020

Palabras clave
pork, cherry extract, polyphenols, freezing storage

© 2019 Ewelina Dorota Pogorzelska-Nowicka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

Publicado en línea: 30 dic 2019

Páginas: 167 - 178

Recibido: 12 nov 2019

Aceptado: 09 dic 2019

DOI: https://doi.org/10.2478/aucft-2019-0020

Palabras clavepork, cherry extract, polyphenols, freezing storage

© 2019 Ewelina Dorota Pogorzelska-Nowicka et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Palabras clave
pork, cherry extract, polyphenols, freezing storage