Affiliation:
1. Department of Technique and Food Product Development , Warsaw University of Life Sciences (WULS-SGGW) , NowoursynowskaStr 159 c, Warsaw , 02-776 Poland
2. Laboratory of Innovative Food Research , Warsaw University of Life Sciences (WULS-SGGW) , NowoursynowskaStr 159 c, Warsaw , 02-776 Poland
Abstract
Abstract
Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.
Subject
Industrial and Manufacturing Engineering,Food Science
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