Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924384" target="_blank" >RIV/60461373:22330/22:43924384 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.researchgate.net/publication/365380362_Effect_of_acerola_Malpighia_emarginata_DC_fruit_extract_on_the_quality_of_soft_salami" target="_blank" >https://www.researchgate.net/publication/365380362_Effect_of_acerola_Malpighia_emarginata_DC_fruit_extract_on_the_quality_of_soft_salami</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami

Popis výsledku v původním jazyce

Summary The demand for meat products without questionable food additives leads researchers to search for new ways to ensure the quality of the products. One of the possible approaches to achieve this goal is to use extracts from plants that have similar technological effects as commonly used additives. In this study, we examined the influence of the addition of the extract from acerola fruit on the key technological and organoleptic properties of soft salami. Samples of finely ground salami with various additions of acerola extract were produced in the laboratory of the Department of Food Preservation (University of Chemistry and Technology Prague, Prague, Czech Republic). The effect of acerola extract on the quality of soft salami was established through the measurement of the pH value, colour (using reflective spec-trophotometry) and lipid oxidation (using thiobarbituric acid-reactive substances). The samples were also subjected to microbiological and sensory analysis. The addition of acerola slightly decreased the pH value and did not affect the microbial counts or sensorial quality of the salami. The incorporation of the extract had a positive effect on lipid stability and significantly improved the colour of the salami during storage. These results suggest that acerola fruit extract can be a suitable natural food additive for cooked meat products. © 2022 National Agricultural and Food Centre (Slovakia).

Název v anglickém jazyce

Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami

Popis výsledku anglicky

Summary The demand for meat products without questionable food additives leads researchers to search for new ways to ensure the quality of the products. One of the possible approaches to achieve this goal is to use extracts from plants that have similar technological effects as commonly used additives. In this study, we examined the influence of the addition of the extract from acerola fruit on the key technological and organoleptic properties of soft salami. Samples of finely ground salami with various additions of acerola extract were produced in the laboratory of the Department of Food Preservation (University of Chemistry and Technology Prague, Prague, Czech Republic). The effect of acerola extract on the quality of soft salami was established through the measurement of the pH value, colour (using reflective spec-trophotometry) and lipid oxidation (using thiobarbituric acid-reactive substances). The samples were also subjected to microbiological and sensory analysis. The addition of acerola slightly decreased the pH value and did not affect the microbial counts or sensorial quality of the salami. The incorporation of the extract had a positive effect on lipid stability and significantly improved the colour of the salami during storage. These results suggest that acerola fruit extract can be a suitable natural food additive for cooked meat products. © 2022 National Agricultural and Food Centre (Slovakia).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

12

Strana od-do

368-379

Kód UT WoS článku

000897993300007

EID výsledku v databázi Scopus

2-s2.0-85144201070