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Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry

Author

Listed:
  • Andrea Mesárošová

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Marek Bobko

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Lukáš Jurčaga

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Alica Bobková

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Katarína Poláková

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Alžbeta Demianová

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Judita Lidiková

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Ondřej Bučko

    (Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Andrea Mendelová

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

  • Tomáš Tóth

    (Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia)

Abstract

Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL.kg-1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde (MDA) was observed in the group with 5 mL.kg-1 of chokeberry extract, which was comparable to the group with ascorbic acid.

Suggested Citation

  • Andrea Mesárošová & Marek Bobko & Lukáš Jurčaga & Alica Bobková & Katarína Poláková & Alžbeta Demianová & Judita Lidiková & Ondřej Bučko & Andrea Mendelová & Tomáš Tóth, 2024. "Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(3), pages 184-191.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:3:id:38-2024-cjfs
    DOI: 10.17221/38/2024-CJFS
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