Czech J. Food Sci., X:X | DOI: 10.17221/11/2025-CJFS

Sensory properties of pork sausage after sea buckthorn extract additionOriginal Paper

Marek Bobko1, Lukáš Jurčaga1, Alica Bobková1, Alžbeta Demianová1, Melina Korčok1, Judita Lidiková1, Miroslav Kročko1, Ondřej Bučko2, Andrea Mendelová1, Terézia Švecová1, Andrea Mesárošová1
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

The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed panellists was conducted on multiple storage days. Sensory evaluation revealed significant deterioration of sensory quality. Sea buckthorn remains an interesting option for the meat industry. However, further multidisciplinary research is still needed.

Keywords: meat product, sensory quality, oxidation, natural antioxidant

Received: January 13, 2025; Revised: June 11, 2025; Accepted: July 3, 2025; Prepublished online: October 1, 2025 

Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Bobko M., Kročko M., Haščík P., Tkáčová J., Bučko O., Bobková A., Čuboň J., Češkovič M., Pavelková A. (2019): The effect of sea buckthorn (Hippophae rhamnoides L.) berries on parameters of quality raw cooked meat product. Journal of Microbiology, Biotechnology and Food Sciences, 9: 366-369. Go to original source...
    2. Choi Y., Choi J., Han D., Kim H., Lee M., Kim H., Lee J., Chung H., Kim C. (2010): Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Science, 84: 212-218. Go to original source... Go to PubMed...
    3. He C., Zhang G., Zhang J., Zeng Y., Liu J. (2017): Integrated analysis of multiomic data reveals the role of the antioxidant network in the quality of sea buckthorn berry. The FASEB Journal, 31: 1929-1938. Go to original source... Go to PubMed...
    4. Jurčaga L., Bobko M., Bučko O., Mendelová A., Belas P., Kročko M., Lidiková J., Bobková A., Demianova A., Poláková K., Mesárošová A. (2022): Effect of Amelanchier extract on lipid oxidation and sensory features of pork sausages. Journal of Microbiology, Biotechnology and Food Sciences, 12: e9433. Go to original source...
    5. Kang K., Kim Y.S., Park S., Back K. (2009): Senescence-Induced serotonin biosynthesis and its role in delaying senescence in rice leaves. Plant Physiology, 150: 1380-1393. Go to original source... Go to PubMed...
    6. Kozhakhiyeva M., Dragoev S., Uzakov Y., Nurgazezova А.Н. (2018): Improving of the oxidative stability and quality of new functional horse meat delicacy enriched with sea buckthorn (Hippophae rhamnoides) fruit powder extracts or seed kernel pumpkin (Cucurbita pero L.) flour. Comptes Rendus de l'Acadmie Bulgare des Sciences, 71: 132-140. Go to original source...
    7. Krejcarová J., Straková E., Suchý P., Herzig I., Karásková K. (2015): Sea buckthorn (Hippophae rhamnoides L.) as a potential source of nutraceutics and its therapeutic possibilities - A review. Acta Veterinaria Brno, 84: 257-268. Go to original source...
    8. Kumar V., Chatli M.K., Wagh R.V., Mehta N., Kumar P. (2015): Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage. Journal of Food Science and Technology, 52: 6230-6241. Go to original source... Go to PubMed...
    9. Kumari P.K., Akhila S., Rao Y.S., Devi B.R. (2019): Alternative to artificial preservatives. Systematic Reviews in Pharmacy, 10: 99-102.
    10. Mäkinen S., Hellström J., Mäki M., Korpinen R., Mattila P.H. (2020): Bilberry and sea buckthorn leaves and their subcritical water extracts prevent lipid oxidation in meat products. Foods, 9: 265. Go to original source... Go to PubMed...
    11. Manessis G., Kalogianni A.I., Lazou T., Moschovas M., Bossis I., Gelasakis A.I. (2020): Plant-Derived natural antioxidants in meat and meat products. Antioxidants, 9: 1215. Go to original source... Go to PubMed...
    12. Mesárošová A., Bobko M., Jurčaga L., Bobková A., Poláková K., Demianová A., Lidiková J., Bučko O., Mendelová A., Tóth T. (2024): Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry. Czech Journal of Food Sciences, 42: 184-191. Go to original source...
    13. Poláková K., Bobková A., Demianová A., Bobko M., Lidiková J., Jurčaga L., Belej Ľ., Mesárošová A., Korčok M., Tóth T. (2023): Quality attributes and sensory acceptance of different botanical coffee co-products. Foods, 12: 2675. Go to original source... Go to PubMed...
    14. Püssa T., Pällin R., Raudsepp P., Soidla R., Rei M. (2008): Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (Hippophae rhamnoides) berry residues. Food Chemistry, 107: 714-721. Go to original source...
    15. Ribeiro J.S., Santos M.J.M.C., Silva L.K.R., Pereira L.C.L., Santos I.A., da Silva Lannes S.C., da Silva M.V. (2019): Natural antioxidants used in meat products: A brief review. Meat Science, 148: 181-188. Go to original source... Go to PubMed...
    16. Salejda A.M., Tril U., Krasnowska G. (2014): The effect of sea buckthorn (Hippophae rhamnoides L.) berries on some quality characteristics of cooked pork sausages. WASET: International Journal of Biological Biomolecular Agricultural Food and Biotechnological Engineering, 8: 604-607.
    17. Salejda A.M., Nawirska-Olszańska A., Janiewicz U., Krasnowska G. (2017): Effects on quality properties of pork sausages enriched with sea buckthorn (Hippophae rhamnoides L.). Journal of Food Quality, 2017: 7123960. Go to original source...
    18. Shah M.A., Bosco S.J.D., Mir S.A. (2014): Plant extracts as natural antioxidants in meat and meat products. Meat Science, 98: 21-33. Go to original source... Go to PubMed...
    19. Soladoye O.P., Juárez M.L., Aalhus J.L., Shand P., Estévez M. (2015): Protein oxidation in processed meat: Mechanisms and potential implications on human health. Comprehensive Reviews in Food Science and Food Safety, 14: 106-122. Go to original source... Go to PubMed...
    20. Vilas-Franquesa A., Saldo J., Juan B. (2020): Potential of sea buckthorn-based ingredients for the food and feed industry - A review. Food Production, Processing and Nutrition, 2: 17. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return