Study of efficiency of berry extracts in the technology of semi-smoked sausages

Keywords: chokeberry extract, black currant extract, semi-smoked sausages, natural antioxidants

Abstract

The work is devoted to the study of the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The aim of the study was to study the effectiveness of the use of berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the technology of semi-smoked sausages. The raw minced semi-smoked sausages were supplemented with the above-mentioned extracts in concentrations of 0.2–0.5 % of the weight of raw materials in order to slow down the oxidative processes in the lipid fraction of the product. Studies of the antioxidant efficiency of berry extracts and the effect on microbiological stability were performed during the shelf life of the finished product.

It has been found, that the introduction of the chokeberry extract in a concentration of 0.2 to 0.5 % of the weight of minced meat significantly inhibits the hydrolytic oxidation of lipids in the finished product, resulting in reduced intensity of lipid peroxidation. It has been confirmed, that the stabilization of lipid peroxidation in semi-smoked sausages leads to inhibition of the formation of primary oxidation products. At the end of the shelf life of the PV (peroxide value) of the test samples was at least 0.017 mg/KOH (potassium hydroxide), which was 63.04 % less than in the control.

The study of the content of secondary oxidation products allowed to estimate the depth of oxidation processes, occurring in the samples of semi-smoked sausages when stored for 25 days at a temperature of 0–6 °C. It has been proved, that the amount of secondary oxidation products, reacting with thiobarbituric acid, was the lowest at the end of the shelf life of the finished product with a concentration of the chokeberry extract of 0.5 %. TBV (thiobarbituric value) of this sample was 0.197±0.001 mg MA/kg, which was 3.74 times lower than in the control.

The introduction of extracts can reduce microbiological contamination and achieve a bacteriostatic effect. The lowest total contamination was recorded in a sample with a concentration of the chokeberry extract of 0.5 %. The tendency to decrease MAFAnM (number of mesophilic aerobic and facultative anaerobic microorganisms) was noted in all experimental samples. And in direct proportion to the concentration of extracts. Comparative evaluation of the effectiveness of the preparations showed that the extract of chokeberry in a concentration of 0.5 % more effectively inhibits oxidative processes than the extract of black currant

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Author Biographies

Vasyl Pasichnyi, National University of Food Technologies

Department of Technology of Meat and Meat Products

Nataliia Bozhko, Medical Institute of Sumy State University

Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering

Vasyl Tischenko, Sumy National Agrarian University

Department of Technology and Food Safety

Andriy Marynin, National University of Food Technologies

Problem Scientific and Research Laboratory

Yevgenia Shubina, National University of Food Technologies

Department of Technology of Meat and Meat Products

Roman Svyatnenko, National University of Food Technologies

Problem Scientific and Research Laboratory

Oleksandra Haschuk, National University of Food Technologies

Department of Technology of Meat and Meat Products

Olena Moroz, Lviv Professional College of Food Technology and Business

Technological Department

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Published
2022-01-31
How to Cite
Pasichnyi, V., Bozhko, N., Tischenko, V., Marynin, A., Shubina, Y., Svyatnenko, R., Haschuk, O., & Moroz, O. (2022). Study of efficiency of berry extracts in the technology of semi-smoked sausages. EUREKA: Life Sciences, (1), 25-31. https://doi.org/10.21303/2504-5695.2022.002286
Section
Food Science and Technology