Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry

Andrea Mesárošová, Marek Bobko, Lukáš Jurčaga, Alica Bobková, Katarína Poláková, Alžbeta Demianová, Judita Lidiková, Ondřej Bučko, Andrea Mendelová and Tomáš Tóth
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Andrea Mesárošová: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Marek Bobko: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Lukáš Jurčaga: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Alica Bobková: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Katarína Poláková: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Alžbeta Demianová: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Judita Lidiková: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Ondřej Bučko: Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Andrea Mendelová: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Tomáš Tóth: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Czech Journal of Food Sciences, 2024, vol. 42, issue 3, 184-191

Abstract: Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL.kg-1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde (MDA) was observed in the group with 5 mL.kg-1 of chokeberry extract, which was comparable to the group with ascorbic acid.

Keywords: food additive; lipid oxidation; meat product; plant extract; polyphenols (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:38-2024-cjfs

DOI: 10.17221/38/2024-CJFS

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