Published February 28, 2022 | Version v1
Journal article Open

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Creators

  • 1. National University of Food Technologies
  • 2. Medical Institute of Sumy State University
  • 3. Sumy National Agrarian University
  • 4. Lviv Professional College of Food Technology and Business

Description

In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber.

Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries.

During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined.

The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control.

The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.

Files

Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages.pdf

Files (377.5 kB)

Additional details

References

  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., Lorenzo, J. M. (2019). A Comprehensive Review on Lipid Oxidation in Meat and Meat Products. Antioxidants, 8 (10), 429. doi: https://doi.org/10.3390/antiox8100429
  • Huang, X., Ahn, D. U. (2019). Lipid oxidation and its implications to meat quality and human health. Food Science and Biotechnology, 28 (5), 1275–1285. doi: https://doi.org/10.1007/s10068-019-00631-7
  • Munekata, P. E. S., Rocchetti, G., Pateiro, M., Lucini, L., Domínguez, R., Lorenzo, J. M. (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview. Current Opinion in Food Science, 31, 81–87. doi: https://doi.org/10.1016/j.cofs.2020.03.003
  • Kaczmarski, M. Wójcicki, J., Samochowiec, L., Dutkiewicz, T., Sych, Z. (1999). The influence of exogenous antioxidants and physical exercise on some parameters associated with production and removal of free radicals. Die Pharmazie, 54 (4), 303–306.
  • Mean, S., Değer, Y., Yildirim, S. (2018). Effects of butylated hydroxytoluene on blood liver enzymes and liver glutathione and glutathione-dependent enzymes in rats. Bulgarian Journal of Veterinary Medicine, 21 (4), 461–469. doi: https://doi.org/10.15547/bjvm.2010
  • Zamuz, S., López-Pedrouso, M., Barba, F. J., Lorenzo, J. M., Domínguez, H., Franco, D. (2018). Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential. Food Research International, 112, 263–273. doi: https://doi.org/10.1016/j.foodres.2018.06.053
  • Pateiro, M., Gómez-Salazar, J. A., Jaime-Patlán, M., Sosa-Morales, M. E., Lorenzo, J. M. (2021). Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. Antioxidants, 10 (2), 181. doi: https://doi.org/10.3390/antiox10020181
  • Ahn, J., Grun, I. U., Fernando, L. N. (2002). Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef. Journal of Food Science, 67 (4), 1364–1369. doi: https://doi.org/10.1111/j.1365-2621.2002.tb10290.x
  • Khan, I., Ahmad, S. (2020). The Impact of Natural Antioxidants on Human Health. Functional Food Products and Sustainable Health, 11–24. doi: https://doi.org/10.1007/978-981-15-4716-4_2
  • Hrelia, S., Angeloni, C. (2020). New Mechanisms of Action of Natural Antioxidants in Health and Disease. Antioxidants, 9 (4), 344. doi: https://doi.org/10.3390/antiox9040344
  • Jamshidi-kia, F., Wibowo, J. P., Elachouri, M., Masumi, R., Salehifard-Jouneghani, A., Abolhasanzadeh, Z., Lorigooini, Z. (2020). Battle between plants as antioxidants with free radicals in human body. Journal of Herbmed Pharmacology, 9 (3), 191–199. doi: https://doi.org/10.34172/jhp.2020.25
  • Tzima, K., Brunton, N. P., Choudhary, A., Rai, D. K. (2020). Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants. Herbs, Spices and Medicinal Plants, 283–299. doi: https://doi.org/10.1002/9781119036685.ch10
  • Kaurinovic, B., Vastag, D. (2019). Flavonoids and Phenolic Acids as Potential Natural Antioxidants. Antioxidants. doi: https://doi.org/10.5772/intechopen.83731
  • Wang, Y., Li, R., Jiang, Z.-T., Tan, J., Tang, S.-H., Li, T.-T. et. al. (2018). Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers. Industrial Crops and Products, 114, 164–172. doi: https://doi.org/10.1016/j.indcrop.2018.02.002
  • Oswell, N. J., Thippareddi, H., Pegg, R. B. (2018). Practical use of natural antioxidants in meat products in the U.S.: A review. Meat Science, 145, 469–479. doi: https://doi.org/10.1016/j.meatsci.2018.07.020
  • Marques, L. L. M., Ferreira, E. D. F., Paula, M. N. de, Klein, T., Mello, J. C. P. de. (2019). Paullinia cupana: a multipurpose plant – a review. Revista Brasileira de Farmacognosia, 29 (1), 77–110. doi: https://doi.org/10.1016/j.bjp.2018.08.007
  • Bozhko, N., Tischenko, V., Pasichniy, V. (2017). Cranberry extract in the technology of boiled sausages with meat waterfowl. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19 (75), 106–109. doi: https://doi.org/10.15421/nvlvet7521
  • Bozhko, N., Tischenko, V., Pasichnyi, V., Marynin, A., Polumbryk, M. (2017). Analysis of the influence of rosemary and grape seed extracts on oxidation the lipids of peking duck meat. Eastern-European Journal of Enterprise Technologies, 4 (11 (88)), 4–9. doi: https://doi.org/10.15587/1729-4061.2017.108851
  • Bozhko, N., Tishchenko V., Pasichnyi V., Svyatnenko R. (2019). Effectiveness of natural plant extracts in the technology of combined meatcontaining breads. Ukrainian Food Journal, 8 (3), 522–532. doi: https://doi.org/10.24263/2304-974x-2019-8-3-9
  • Efenberger-Szmechtyk, M., Gałązka-Czarnecka, I., Otlewska, A., Czyżowska, A., Nowak, A. (2021). Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products. Molecules, 26 (10), 3009. doi: https://doi.org/10.3390/molecules26103009
  • Kumar, Y., Yadav, D. N., Ahmad, T., Narsaiah, K. (2015). Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Comprehensive Reviews in Food Science and Food Safety, 14 (6), 796–812. doi: https://doi.org/10.1111/1541-4337.12156
  • Gupta, A. D., Bansal, V. K., Babu, V., Maithil, N. (2013). Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt). Journal of Genetic Engineering and Biotechnology, 11 (1), 25–31. doi: https://doi.org/10.1016/j.jgeb.2012.12.001
  • Bozhko, N., Pasichnyi, V., Marynin, A., Tischenko, V., Strashynskyi, I., Kyselov, O. (2020). The efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition. Eastern-European Journal of Enterprise Technologies, 3 (11 (105)), 38–45. doi: https://doi.org/10.15587/1729-4061.2020.205201
  • Zeb, A., Ullah, F. (2016). A Simple Spectrophotometric Method for the Determination of Thiobarbituric Acid Reactive Substances in Fried Fast Foods. Journal of Analytical Methods in Chemistry, 2016, 1–5. doi: https://doi.org/10.1155/2016/9412767
  • Kumar, G. V. P., Lakshmi, N. V. V. S. S., Deena, C., Sekhar, V. C., Nikhitha, N. M., Begum, M. M. H. et. al. (2019). Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India. Asian Journal of Applied Chemistry Research, 2 (3-4), 1–8. doi: https://doi.org/10.9734/ajacr/2018/v2i3-430076
  • Aguirrezábal, M. M., Mateo, J., Domı́nguez, M. C., Zumalacárregui, J. M. (2000). The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Science, 54 (1), 77–81. doi: https://doi.org/10.1016/s0309-1740(99)00074-1
  • Bozhko, N., Tischenko, V., Pasichnyi, V., Matsuk, Y. (2020). Analysis of the possibility of fish and meat raw materials combination in products. Potravinarstvo Slovak Journal of Food Sciences, 14, 647–655. doi: https://doi.org/10.5219/1372
  • Stokes, P., Belay, R. E., Ko, E. Y. (2020). Synthetic Antioxidants. Male Infertility, 543–551. doi: https://doi.org/10.1007/978-3-030-32300-4_44
  • Papuc, C., Predescu, C. N., Tudoreanu, L., Nicorescu, V., Gâjâilă, I. (2017). Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration. Journal of the Science of Food and Agriculture, 98 (4), 1346–1361. doi: https://doi.org/10.1002/jsfa.8599
  • Efenberger-Szmechtyk, M., Nowak, A., Czyzowska, A. (2020). Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products. Critical Reviews in Food Science and Nutrition, 61 (1), 149–178. doi: https://doi.org/10.1080/10408398.2020.1722060
  • Munekata, P. E. S., Pateiro, M., Bellucci, E. R. B., Domínguez, R., da Silva Barretto, A. C., Lorenzo, J. M. (2021). Strategies to increase the shelf life of meat and meat products with phenolic compounds. Advances in Food and Nutrition Research, 171–205. doi: https://doi.org/10.1016/bs.afnr.2021.02.008
  • Kiarsi, Z., Hojjati, M., Behbahani, B. A., Noshad, M. (2020). In vitro antimicrobial effects of Myristica fragrans essential oil on foodborne pathogens and its influence on beef quality during refrigerated storage. Journal of Food Safety, 40 (3). doi: https://doi.org/10.1111/jfs.12782
  • Márquez-Rodríguez, A. S., Nevárez-Baca, S., Lerma-Hernández, J. C., Hernández-Ochoa, L. R., Nevárez-Moorillon, G. V., Gutiérrez-Méndez, N. et. al. (2020). In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat. Foods, 9 (8), 1080. doi: https://doi.org/10.3390/foods9081080
  • Manessis, G., Kalogianni, A. I., Lazou, T., Moschovas, M., Bossis, I., Gelasakis, A. I. (2020). Plant-Derived Natural Antioxidants in Meat and Meat Products. Antioxidants, 9 (12), 1215. doi: https://doi.org/10.3390/antiox9121215
  • Tamkutė, L., Vaicekauskaitė, R., Gil, B. M., Rovira Carballido, J., Venskutonis, P. R. (2021). Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products. Journal of Food Processing and Preservation, 45 (3). doi: https://doi.org/10.1111/jfpp.15220
  • Tamkutė, L., Vaicekauskaitė, R., Melero, B., Jaime, I., Rovira, J., Venskutonis, P. R. (2021). Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products. LWT, 150, 111943. doi: https://doi.org/10.1016/j.lwt.2021.111943
  • Bozhko, N. V., Pasichnyi, V. M. (2018). Study on efficiency of natural antioxidant preparations in the technology of meat and meat-containing products with duck meat. Development of natural sciences in countries of the European Union taking into account the challenges of XXI century. Lublin: Izdevnieciba «Baltija Publishing», 58–78. Available at: http://repo.snau.edu.ua/handle/123456789/5997
  • Talbot, G. (2016). The Stability and Shelf Life of Fats and Oils. The Stability and Shelf Life of Food, 461–503. doi: https://doi.org/10.1016/b978-0-08-100435-7.00016-2
  • Morcuende, D., Estevez, M., Ventanas, S. (2008). Determination of Oxidation. Handbook of Muscle Foods Analysis, 221–240. doi: https://doi.org/10.1201/9781420045307.ch13
  • Lorenzo, J. M., Pateiro, M., Domínguez, R., Barba, F. J., Putnik, P., Kovačević, D. B. et. al. (2018). Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106, 1095–1104. doi: https://doi.org/10.1016/j.foodres.2017.12.005
  • Papuc, C., Goran, G. V., Predescu, C. N., Nicorescu, V., Stefan, G. (2017). Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms. Comprehensive Reviews in Food Science and Food Safety, 16 (6), 1243–1268. doi: https://doi.org/10.1111/1541-4337.12298
  • Barbieri, G., Bergamaschi, M., Saccani, G., Caruso, G., Santangelo, A., Tulumello, R. et. al. (2019). Processed Meat and Polyphenols: Opportunities, Advantages, and Difficulties. Journal of AOAC INTERNATIONAL, 102 (5), 1401–1406. doi: https://doi.org/10.1093/jaoac/102.5.1401
  • Sidor, A., Drożdżyńska, A., Gramza-Michałowska, A. (2019). Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview. Trends in Food Science & Technology, 89, 45–60. doi: https://doi.org/10.1016/j.tifs.2019.05.006
  • Sidor, A., Gramza-Michałowska, A. (2019). Black Chokeberry Aronia melanocarpa L. – A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules, 24 (20), 3710. doi: https://doi.org/10.3390/molecules24203710
  • Ross, C. F., Smith, D. M. (2006). Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods. Comprehensive Reviews in Food Science and Food Safety, 5 (1), 18–25. doi: https://doi.org/10.1111/j.1541-4337.2006.tb00077.x
  • Agregán, R., Franco, D., Carballo, J., Tomasevic, I., Barba, F. J., Gómez, B. et. al. (2018). Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Food Research International, 112, 400–411. doi: https://doi.org/10.1016/j.foodres.2018.06.063
  • Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72 (2), 303–311. doi: https://doi.org/10.1016/j.meatsci.2005.07.015
  • Shahidi, F. (Ed.) (1998). Assessment of lipid oxidation and flavour development in meat, meat products and seafoods. Flavor of Meat, Meat Products and Seafoods. London: Academic & Professional, 373–394.
  • Bozhko, N., Tischenko, V., Pasichnyi, V., Shubina, Y., Kyselov, O., Marynin, A., Strashynskyi, I. (2021). The quality characteristics of sausage prepared from different ratios of fish and duck meat. Potravinarstvo Slovak Journal of Food Sciences, 15, 26–32. doi: https://doi.org/10.5219/1482
  • Qu, M., Chen, Q., Sun, B. (2021). Advances in Studies on the Functional Properties of Polyphenols and Their Interactions with Proteins and Polysaccharides. Science and Technology of Food Industry, 42 (11), 405–413. doi: https://doi.org/10.13386/j.issn1002-0306.2020070358
  • Qin, F., Yao, L., Lu, C., Li, C., Zhou, Y., Su, C. et. al. (2019). Phenolic composition, antioxidant and antibacterial properties, and in vitro anti-HepG2 cell activities of wild apricot (Armeniaca Sibirica L. Lam) kernel skins. Food and Chemical Toxicology, 129, 354–364. doi: https://doi.org/10.1016/j.fct.2019.05.007