Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

Abstract

The aim of this study was to examine the possibilities of using chokeberry pomace extract for improving the stability of pork meat products. The extract was isolated with pressurized ethanol (EE) from defatted by supercritical CO2 pomace and tested in raw pork burgers and cooked ham at 2% concentration. EE reduced burger pH, while its effect on ham pH was insignificant. EE containing anthocyanins remarkably decreased pork products lightness (L*) and yellowness (b*) and increased their redness (a*) coordinates; however, the differences between control samples and the products with EE reduced during 16-days storage of burgers and 40-days storage of ham at refrigerated temperature. EE, as a strong antioxidant, significantly inhibited the formation of thiobarbituric acid reactive substances (TBARS): after 16 days it was 2.3 times lower in the burger with EE. EE did not have negative effect on the overall sensory quality of burgers and cooked ham, but had remarkable impact on product colour. These results indicated that chokeberry pomace EE has great potential as a natural antioxidant and additive to reduce oxidation, thereby extending meat products shelf-life. Chokeberry extract should be considered for use as an alternative to commercially available antioxidants that are currently used in meat products.