Published in Scientific Papers. Series D. Animal Science, Vol. LXIV, Issue 2
Written by Diana Nicoleta RABA, Adriana MORARU MANEA, Camelia MOLDOVAN, Mariana-Atena POIANA, Mirela-Viorica POPA, Delia-Gabriela DUMBRAVA, Corina Dana MISCA, Carmen Daniela PETCU
The paper presents a study on the possibility to enrich in bioactive compounds some baked meat products by using in their manufacturing recipe dried and ground sea buckthorn and lingonberries. Both sea buckthorn and lingonberries are valuable fruits due to their high content in bioactive compounds. Pork is also a food appreciated for its content in proteins with high biological value. The aim of the study was to obtain nutritionally balanced products, which benefit at the same time from meat proteins and antioxidant compounds from fruits. In order to preserve as much as possible, the nutrients coming from ingredients, the fruits were dehydrated at a moderate temperature of 45-50°C, and the baking of the designed products was conducted according to a technological diagram in the temperature range 55-70°C. Thus, there were prepared 10 baked products with addition of dried and ground fruits, using pork from different anatomical part such as tenderloin, loin, ham, shoulder and belly. After preparation, the samples were assessed in terms of total antioxidants capacity, total phenolic content and microbiological properties. The experimental results recorded for designed baked products compared to fresh meat samples, without any addition, showed a significant increase in the total antioxidant capacity (up to 4 times) and in the total phenolic content (up to 2 times). The microbiological analysis consisting of assessing the presence and number of coliforms in the fresh meat and in the baked samples with incorporation of dry fruits, both unpackaged and packaged in vacuum and stored at 2-4°C. The microbiological analysis was performed immediately after baked products obtaining, respectively every 7 days for unpackaged products and every 10 days for the packaged samples. Our results reveal the high potential of dried sea buckthorn and lingonberries to be included as valuable ingredients to design value-added pork products
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