The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger

  • Adrian Cristian ORĂDAN Doctoral School of Biomedical Science, University of Oradea, 1 University Street, Oradea, Bihor, 410078,
  • Adrian Vasile TIMAR Environmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, Romania
  • Adriana Ramona MEMETE Environmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, Romania
  • Cristina Adriana ROSAN Environmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, Romania
  • Alin Cristian TEUSDEA Environmental Protection Faculty, University of Oradea, 26 Gen Magheru Street, Oradea, Bihor, 410048, Romania
  • Simona Ioana VICAȘ Doctoral 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, Romania
DOI: https://doi.org/10.15835/buasvmcn-fst:2024.00135
Keywords: Meat; pork burgers; natural extracts; Prunus serotina fruits; cooked properties, chromatic parameters.

Abstract

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.

Published
2024-11-15
Issue
Vol. 81 No. 2 (2024): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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