EFFECT OF AMELANCHIER EXTRACT ON LIPID OXIDATION AND SENSORY FEATURES OF PORK SAUSAGES

The meat industry in recent years leaning towards the replacement of synthetic antioxidants, such as BHT, for natural, mostly plant-based alternatives. For such purpose, polyphenol-rich plant species are selected and researched. Amelanchier (Amelanchier alnifolia) fruit seems to be an interesting option for adding to meat products to increase oxidative stability. In our study, we incorporate 3 and 5 ml of Amelanchier extract into pork sausage and observed changes in pH, color, sensory, and oxidative stability for 21 days period of vacuum storage. During storage period we measured pH values, color (expressed as cieLab coordinates), malondialdehyde concentration. Also, sensory evaluation was conducted. We compared those experimental meat products with sausages without any antioxidant and commercially used synthetic vitamin C. In our study we did not observe negative effects of Amelanchier extract addition compared to control groups in terms of pH, color and sensory properties. Regarding oxidative stability, Amelanchier extract was able to retard oxidation processes at comparable rate as vitamin C. Amelanchier therefore shows promising possibilities for food industry. However, further study of this natural resource is still needed.