Effect of chokeberry (Aronia melanocarpa) extract on the sensory properties of raw cooked meat products (frankfurters)

Andrea Mesárošová; Marek Bobko; Lukáš Jurčaga; Alica Bobková; Katarína Poláková; Alžbeta Demianová; Miroslav Kročko; Judita Lidiková; Ondřej Bučko; Andrea Mendelová

doi:10.18485/meattech.2023.64.2.73

Andrea Mesárošová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Lukáš Jurčaga Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Alica Bobková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Katarína Poláková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Alžbeta Demianová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Miroslav Kročko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Judita Lidiková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science
Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Animal Husbandry
Andrea Mendelová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Science

DOI: https://doi.org/10.18485/meattech.2023.64.2.73

Keywords: chokeberry, meat product, sausages, sensory properties, frankfurters

Abstract

The current research focuses on sensory and textural properties and color changes of soft meat products (frankfurters), which we observed on days 1 and 21 of storage. We incorporated chokeberry extract into frankfurters as natural antioxidants. We used two concentrations of extracts (3 mL kg^-1and 5 mL kg^-1), the control with the addition of vitamin C and negative control. A colorimeter and instrumental texture analyser were used to create the texture and color profiles. At the beginning of storage, the group with added vitamin C had the lightest L* parameter, and there were no statistically significant differences between the a* and b* parameters. After 21 days, the values of all color parameters decreased. When determining textural properties, no negative effect was observed after the addition of extracts. According to sensory evaluations, the groups supplemented with natural antioxidants, and the control supplemented with vitamin C improved consumer acceptability and preference.