Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2017, Article ID 7123960, 7 pages
https://doi.org/10.1155/2017/7123960
Research Article

Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

1Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland
2Department of Fruit, Vegetable and Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, Poland

Correspondence should be addressed to Anna Marietta Salejda; lp.ude.rwpu@adjelas.anna

Received 18 April 2017; Accepted 27 June 2017; Published 1 August 2017

Academic Editor: Giuseppe Zeppa

Copyright © 2017 Anna Marietta Salejda et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.