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Article

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

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Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
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Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
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ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
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Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 62, 51006 Tartu, Estonia
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Authors to whom correspondence should be addressed.
Foods 2021, 10(8), 1904; https://doi.org/10.3390/foods10081904
Received: 29 May 2021 / Revised: 12 July 2021 / Accepted: 12 August 2021 / Published: 16 August 2021
(This article belongs to the Section Meat)
There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores. View Full-Text
Keywords: pork burgers; oxidation; sweet grass antioxidant; hemp seed press-cake pork burgers; oxidation; sweet grass antioxidant; hemp seed press-cake
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MDPI and ACS Style

Kerner, K.; Jõudu, I.; Tänavots, A.; Venskutonis, P.R. Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties. Foods 2021, 10, 1904. https://doi.org/10.3390/foods10081904

AMA Style

Kerner K, Jõudu I, Tänavots A, Venskutonis PR. Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties. Foods. 2021; 10(8):1904. https://doi.org/10.3390/foods10081904

Chicago/Turabian Style

Kerner, Kristi, Ivi Jõudu, Alo Tänavots, and Petras Rimantas Venskutonis. 2021. "Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties" Foods 10, no. 8: 1904. https://doi.org/10.3390/foods10081904

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