Abstract
There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.
Highlights
Variouschemical reactions and microbiological processes occur in the meat during processing and storage; some of them may adversely affect the quality of raw and processed products
This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant
The results obtained confirmed both hypotheses raised for this study: (1) hemp seed press-cake ingredients that were not defatted increased the formation of oxidation products in meat patties and (2) the application of natural antioxidant extracted from sweet grass effectively inhibited the oxidation process, which was determined by measuring the content of malondialdehyde
Summary
Various (bio)chemical reactions and microbiological processes occur in the meat during processing and storage; some of them may adversely affect the quality of raw and processed products. Natural ingredients may increase the nutritional value and health benefits of meat products by enriching them with bioactive phytochemicals and other valuable nutrients, such as polyphenolic compounds, vitamins, dietary fibres, and minerals. Another important tendency in the development of meat products is related to the use of cheaper plant-origin protein substitutes in their formula [2]. -called ‘forgotten’ and emerging crops have attracted increasing interest both for researchers and the industry From this point of view, industrial hemp (Cannabis sativa L.) has become one of the most popular plants in the last decade after favourable regulatory changes for its wider cultivation [5]
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