Abstract
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.
Highlights
Lipid oxidation is one of the main factors resulting in undesirable changes in food
The results of the consumer evaluation showed that pork meatballs and hamburgers with ethanol extracts of spices were characterised by varied overall desirability (Table 1, one-way analysis of variance (ANOVA), p < 0.05)
Both meat products with lovage extract were characterised by the significantly higher overall consumer desirability compared to the products with rosemary extract and thyme extract
Summary
Lipid oxidation is one of the main factors resulting in undesirable changes in food. The oxidation of meat lipids, taking place during processing and storage, leads to a considerable deterioration of processed meat quality [1]. As a result of fatty acid oxidation (especially polyenic acids), various products are formed, both volatile and non-volatile [2]. These oxidation products deteriorate physico-chemical properties and affect sensory attributes and the health quality of meat products [3,4]. For this reason, the food industry is interested in the development of novel food products enriched with natural antioxidants [5]. The results of earlier studies indicated that phenolic compounds from the spices (their ethanol extracts) show strong antioxidant activities both
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