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The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions

Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
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Academic Editors: Shigeru Itoh and Eisuke Kuraya
Molecules 2021, 26(17), 5284; https://doi.org/10.3390/molecules26175284
Received: 13 July 2021 / Revised: 12 August 2021 / Accepted: 19 August 2021 / Published: 31 August 2021
(This article belongs to the Special Issue Extraction, Processing, and Encapsulation of Food Bioactive Compounds)
Hemp cake, a by-product of cold pressing oil from hemp seeds, is a nutritious ingredient that could be used for the production of new or reformulated meat products. The aim of this study was to determine the influence of inclusion of 0.9%, 2.6%, 4.2%, and 7.4% (w/w) hemp cake (Cannabis sativa L.) on the physicochemical and textural properties, oxidation, and sensory acceptance of cooked and vacuum-packed meatballs during refrigerated storage. The addition of 7.4% hemp cake enhanced the amount of dry matter and reduced the content of water. Lightness (L*) and redness (a*) values reduced significantly with higher levels of hemp supplementation. Regardless of the amount of hemp additive, pH, color parameters did not differ significantly during the 12 days of storage. Hemp cake significantly decreased protein and lipid oxidation: the inhibitory effect of adding 7.4% hemp cake on protein carbonyl group formation and TBARS values reached 11.16% and 36.5%, respectively, after 10 days of storage. Sensory analysis revealed that meatballs prepared with 0.9% and 2.6% hemp cake gained higher overall scores. The results indicate that hemp cake, a material considered mainly as waste, may be destined for food purposes and be an alternative ingredient for the production of sustainable meat products. View Full-Text
Keywords: meat; hemp cake; physicochemical quality; oxidation; sensory evaluation meat; hemp cake; physicochemical quality; oxidation; sensory evaluation
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MDPI and ACS Style

Kotecka-Majchrzak, K.; Kasałka-Czarna, N.; Spychaj, A.; Mikołajczak, B.; Montowska, M. The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions. Molecules 2021, 26, 5284. https://doi.org/10.3390/molecules26175284

AMA Style

Kotecka-Majchrzak K, Kasałka-Czarna N, Spychaj A, Mikołajczak B, Montowska M. The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions. Molecules. 2021; 26(17):5284. https://doi.org/10.3390/molecules26175284

Chicago/Turabian Style

Kotecka-Majchrzak, Klaudia, Natalia Kasałka-Czarna, Anita Spychaj, Beata Mikołajczak, and Magdalena Montowska. 2021. "The Effect of Hemp Cake (Cannabis sativa L.) on the Characteristics of Meatballs Stored in Refrigerated Conditions" Molecules 26, no. 17: 5284. https://doi.org/10.3390/molecules26175284

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