Marek Bobko, Miroslav Kročko, Peter Haščík, Andrea Mendelová, Alica Bobková, Juraj Čuboň, Jana Tkáčová, Luboš Harangozo
Quality of raw-cooked meat product after application grape seed extract
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
Klíčová slova: oxidative stability, grape seed extract, malondialdehyd, sensory
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The present study aimed to determine the effect of GSE application on quality (oxidative stability, color and sensory quality) of rawcooked meat products stored 10 days at 4 °C. Antioxidant activity assessment of applied GSE of different grape varieties in FrankovkaZobrazit více »
modrá (E2) grape varieties was observed higher antioxidant activity (91.2%) than that in Dunaj (E1) and Cabernet Sauvignon (E3) grape
variety (85.3, resp. 85.8 %). At the end of storage (day 10), we observed higher oxidation stability in all experimental groups with grape
seed extract supplements and therefore a lower MDA value compared to the control group without the addition of extracts. In control
group was recorded the highest production of MDA (0.129 mg.kg-1
). From experimental groups with the addition of different grape seed
extracts, we recorded the highest degree of oxidative stability in the experimental group with the addition of Frankovka modrá extract
). The highest degree of oxidative damage from all experimental groups was found in group with the addition of Dunaj
extract (0.120 mg.kg-1
). The MDA content in the experimental group with the addition of Cabernet Sauvignon grape extract at the end of
the refrigeration storage period was 0.118 mg.kg-1
. In the evaluation of the individual sensory quality indicators after grape seed extract
we did not record statistically significant differences (P> 0.05) between individual groups, indicating that the sensory quality of rawcooked meat products was not negatively affected by their addition. In the evaluation of the most important indicator of sensory quality
(taste) we recorded better average ratings in all experimental groups with the addition of grape seed extract than in the control group.
Based on the results of the oxidative stability and sensory quality of the raw-cooked meat product after 10 days of refrigerated storage at
4 °C, we can recommend using natural antioxidants in the production of the meat product in the form of grape seed extract Dunaj,
Frankovka modrá and Cabernet Sauvignon to increase oxidative stability thereby increasing the shelf life and sensory quality of the rawcooked meat product.