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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.252369

Keywords:

chokeberry extract, blackcurrant extract, half-smoked sausages, natural antioxidants

Abstract

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.

Author Biographies

Vasyl Pasichnyi, National University of Food Technologies

Doctor of Technical Sciences, Professor, Head of Department

Department of Technology of Meat and Meat Products

Nataliia Bozhko, Medical Institute of Sumy State University

PhD, Associate Professor

Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering

Vasyl Tischenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Technology and Food Safety

Andriy Marynin, National University of Food Technologies

PhD, Associate Professor, Head of Laboratory

Problem Scientific and Research Laboratory

Yevgeniia Shubina, National University of Food Technologies

Postgraduate Student

Department of Technology of Meat and Meat Products

Roman Svyatnenko, National University of Food Technologies

PhD, Researcher

Problem Scientific and Research Laboratory

Oleksandra Haschuk, National University of Food Technologies

PhD, Associate Professor

Department of Technology of Meat and Meat Products

Olena Moroz, Lviv Professional College of Food Technology and Business

PhD, Lecturer

Technological Department

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2022-02-27

How to Cite

Pasichnyi, V., Bozhko, N., Tischenko, V., Marynin, A., Shubina, Y., Svyatnenko, R., Haschuk, O., & Moroz, O. (2022). Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages. Eastern-European Journal of Enterprise Technologies, 1(11(115), 33–40. https://doi.org/10.15587/1729-4061.2022.252369

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Vol. 1 No. 11(115) (2022): Technology and Equipment of Food Production

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Technology and Equipment of Food Production

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Copyright (c) 2022 Vasyl Pasichnyi, Nataliia Bozhko, Vasyl Tischenko, Andriy Marynin, Yevgeniia Shubina, Roman Svyatnenko, Oleksandra Haschuk, Olena Moroz

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