The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger
Nowadays, there is a trend to enhance the properties of meat products by fortifying them with various plant-based extracts. The objective of the work was to fortify pork burgers with different concentrations of Prunus serotina extract (PSE) and to evaluate certain quality attributes (pH, cooking cha...
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AcademicPres
2024-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/14990 |
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| author | Adrian Cristian ORĂDAN Adrian Vasile TIMAR Adriana Ramona MEMETE Cristina Adriana ROSAN Alin Cristian TEUSDEA Simona Ioana VICAȘ |
| author_facet | Adrian Cristian ORĂDAN Adrian Vasile TIMAR Adriana Ramona MEMETE Cristina Adriana ROSAN Alin Cristian TEUSDEA Simona Ioana VICAȘ |
| author_sort | Adrian Cristian ORĂDAN |
| collection | DOAJ |
| description | Nowadays, there is a trend to enhance the properties of meat products by fortifying them with various plant-based extracts. The objective of the work was to fortify pork burgers with different concentrations of Prunus serotina extract (PSE) and to evaluate certain quality attributes (pH, cooking characteristics, color parameters, and sensory attributes) in both raw and cooked burgers. In addition, the content of total phenols and the antioxidant capacity were evaluated in burgers samples. The results revealed that the cooking characteristics were influenced by the addition of PSE in burgers. From the perspective of color parameters, the increase in the concentration of PSE results in a significant decrease (p<0.05) in the L* parameter, while the redness increases in raw burgers. In contrast, in the cooked burgers, these chromatic attributes exhibit an inverse relationship. Burgers with 10% PSE enriched showed a value of 2.04±0.01 µmol Trolox Equivalent (TE)/g and 0.49±0.001 mg galic acid equivalent (GAE) /g for antioxidant capacity and total phenols, respectively, even after cooking. The 2% PSE -fortified burgers, however, obtained the most appreciate after the sensory evaluation. In conclusion, our results have revealed that the extract of P. serotina can be used as a natural additive in the composition of pork meat burgers. |
| format | Article |
| id | doaj-art-12adae8d0e204d6c8a2fd9beecc2a585 |
| institution | Kabale University |
| issn | 2344-2344 2344-5300 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj-art-12adae8d0e204d6c8a2fd9beecc2a5852024-11-29T10:38:34ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002024-11-0181211413210.15835/buasvmcn-fst:2024.0013514990The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork BurgerAdrian Cristian ORĂDAN0Adrian Vasile TIMAR1Adriana Ramona MEMETE2Cristina Adriana ROSAN3Alin Cristian TEUSDEA4Simona Ioana VICAȘ5Doctoral School of Biomedical Science, University of Oradea, 1 University Street, Oradea, Bihor, 410078, Environmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, RomaniaEnvironmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, RomaniaEnvironmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, RomaniaEnvironmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, RomaniaDoctoral School of Biomedical Science, University of Oradea, 1 University Street, Oradea, Bihor, 410078, Romania; Environmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, RomaniaNowadays, there is a trend to enhance the properties of meat products by fortifying them with various plant-based extracts. The objective of the work was to fortify pork burgers with different concentrations of Prunus serotina extract (PSE) and to evaluate certain quality attributes (pH, cooking characteristics, color parameters, and sensory attributes) in both raw and cooked burgers. In addition, the content of total phenols and the antioxidant capacity were evaluated in burgers samples. The results revealed that the cooking characteristics were influenced by the addition of PSE in burgers. From the perspective of color parameters, the increase in the concentration of PSE results in a significant decrease (p<0.05) in the L* parameter, while the redness increases in raw burgers. In contrast, in the cooked burgers, these chromatic attributes exhibit an inverse relationship. Burgers with 10% PSE enriched showed a value of 2.04±0.01 µmol Trolox Equivalent (TE)/g and 0.49±0.001 mg galic acid equivalent (GAE) /g for antioxidant capacity and total phenols, respectively, even after cooking. The 2% PSE -fortified burgers, however, obtained the most appreciate after the sensory evaluation. In conclusion, our results have revealed that the extract of P. serotina can be used as a natural additive in the composition of pork meat burgers.https://journals.usamvcluj.ro/index.php/fst/article/view/14990meat; pork burgers; natural extracts; prunus serotina fruits; cooked properties, chromatic parameters. |
| spellingShingle | Adrian Cristian ORĂDAN Adrian Vasile TIMAR Adriana Ramona MEMETE Cristina Adriana ROSAN Alin Cristian TEUSDEA Simona Ioana VICAȘ The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology meat; pork burgers; natural extracts; prunus serotina fruits; cooked properties, chromatic parameters. |
| title | The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger |
| title_full | The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger |
| title_fullStr | The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger |
| title_full_unstemmed | The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger |
| title_short | The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger |
| title_sort | effects of different concentrations of prunus serotina extract on the quality characteristics of raw and cooked pork burger |
| topic | meat; pork burgers; natural extracts; prunus serotina fruits; cooked properties, chromatic parameters. |
| url | https://journals.usamvcluj.ro/index.php/fst/article/view/14990 |
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