Czech J. Food Sci., 2024, 42(3):184-191 | DOI: 10.17221/38/2024-CJFS

Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industryOriginal Paper

Andrea Mesárošová1, Marek Bobko1, Lukáš Jurčaga1, Alica Bobková1, Katarína Poláková1, Alžbeta Demianová1, Judita Lidiková1, Ondřej Bučko2, Andrea Mendelová1, Tomáš Tóth1
1 Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
2 Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Nitra, Slovakia

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.

Keywords: food additive; lipid oxidation; meat product; plant extract; polyphenols

Received: February 27, 2024; Revised: May 6, 2024; Accepted: May 15, 2024; Prepublished online: June 18, 2024; Published: June 27, 2024  Show citation

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Mesárošová A, Bobko M, Jurčaga L, Bobková A, Poláková K, Demianová A, et al.. Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry. Czech J. Food Sci. 2024;42(3):184-191. doi: 10.17221/38/2024-CJFS.
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