Application of Raw and Defatted by Supercritical CO₂ Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

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Date
2021Author
Kerner, Kristi
Jõudu, Ivi
Tänavots, Alo
Venskutonis, Petras Rimantas
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There is an increasing tendency toward the application of plant origin ingredients in meat
products. This study evaluates the physicochemical properties and oxidative stability of pork
burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction
hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%)
as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility
of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly
unsaturated oil, on the oxidation of meat products. The patties were compared with the control
sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere
conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical
characteristics were insignificant. The patties with fully defatted hemp seed flour
showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances,
raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably,
the addition of sweet grass extract completely inhibited oxidation during the whole period of
storage. The sensory characteristics of the products were acceptable; however, the patties with sweet
grass extract received lower evaluation scores.