标题：Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage
期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2019
卷号：23
期号：2
页码：167-178
DOI：10.2478/aucft-2019-0020
出版社：Walter de Gruyter GmbH
摘要：Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg −1 ) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups..
