Sensory properties of pork sausage after sea buckthorn extract addition

Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová and Andrea Mesárošová
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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
Alžbeta Demianová: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Melina Korčok: 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
Miroslav Kročko: 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
Terézia Švecová: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
Andrea Mesárošová: Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia

Czech Journal of Food Sciences, vol. preprint

Abstract: The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed panellists was conducted on multiple storage days. Sensory evaluation revealed significant deterioration of sensory quality. Sea buckthorn remains an interesting option for the meat industry. However, further multidisciplinary research is still needed.

Keywords: meat product; sensory quality; oxidation; natural antioxidant (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:11-2025-cjfs

DOI: 10.17221/11/2025-CJFS

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