Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers
Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/1563651 |
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| author | Anna Marietta Salejda Alicja Z. Kucharska Grażyna Krasnowska |
| author_facet | Anna Marietta Salejda Alicja Z. Kucharska Grażyna Krasnowska |
| author_sort | Anna Marietta Salejda |
| collection | DOAJ |
| description | Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers. Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers. CCJ can be applied in the meat industry to develop novel products; however, future research is needed regarding its acidifying properties. |
| format | Article |
| id | doaj-art-aaf6b3834e2d4eef91c86563cb36028c |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-aaf6b3834e2d4eef91c86563cb36028c2025-02-03T05:58:10ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/15636511563651Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef BurgersAnna Marietta Salejda0Alicja Z. Kucharska1Grażyna Krasnowska2Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, PolandDepartment of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wrocław, PolandBioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers. Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers. CCJ can be applied in the meat industry to develop novel products; however, future research is needed regarding its acidifying properties.http://dx.doi.org/10.1155/2018/1563651 |
| spellingShingle | Anna Marietta Salejda Alicja Z. Kucharska Grażyna Krasnowska Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers Journal of Food Quality |
| title | Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers |
| title_full | Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers |
| title_fullStr | Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers |
| title_full_unstemmed | Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers |
| title_short | Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers |
| title_sort | effect of cornelian cherry cornus mas l juice on selected quality properties of beef burgers |
| url | http://dx.doi.org/10.1155/2018/1563651 |
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