The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

Anna Draszanowska, Mirosława Karpińska-Tymoszczyk and Magdalena Anna Olszewska
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Anna Draszanowska: Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Mirosława Karpińska-Tymoszczyk: Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Magdalena Anna Olszewska: Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

Czech Journal of Food Sciences, 2020, vol. 38, issue 5, 301-307

Abstract: The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality.

Keywords: canned meat product; pork; chilli pepper fruits; lipid oxidation; colour; texture analysis; sensory quality (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:5:id:52-2020-cjfs

DOI: 10.17221/52/2020-CJFS

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