Sea buckthorn (Hippophae rhamnoides Hergo) as potential natural antioxidant for meat industry

Bobko, M. and Mesárošová, A. and Mendelová, A. and Bobková, A. and Demianová, A. and Poláková, K. and Lidíková, J. and Árvay, J. and Kolesárová, A. and Jurčaga, L. (2024) Sea buckthorn (Hippophae rhamnoides Hergo) as potential natural antioxidant for meat industry. International Food Research Journal (Malaysia), 31. pp. 1351-1361. ISSN 2231 7546

Modern consumers are highly susceptible to synthetic additives, and looking for "clean label" products. For the meat industry, the application of antioxidant additives is necessary. Therefore, producers are exploring the natural sources of those compounds. The present work aimed to explore sea buckthorn as such a source. To evaluate the oxidative protection ability of extract, the TBARS method was used. Parameters such as pH, colour, and sensory quality were observed to compare experimental and control sausages. Total phenolic content, total antioxidant capacity, and polyphenol profile were determined to examine the extract. After 21 days of storage, the extract's protective ability against lipid oxidation processes was observed. No significant differences between experimental and control samples regarding instrumental parameters were observed. Sea buckthorn berry extract has shown promising results for application in meat products. Lipid protective ability in samples was concentration-dependent. However, in higher concentrations, sensory parameters were affected.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(05)%202024/21%20-...

Abstract

Modern consumers are highly susceptible to synthetic additives, and looking for "clean label" products. For the meat industry, the application of antioxidant additives is necessary. Therefore, producers are exploring the natural sources of those compounds. The present work aimed to explore sea buckthorn as such a source. To evaluate the oxidative protection ability of extract, the TBARS method was used. Parameters such as pH, colour, and sensory quality were observed to compare experimental and control sausages. Total phenolic content, total antioxidant capacity, and polyphenol profile were determined to examine the extract. After 21 days of storage, the extract's protective ability against lipid oxidation processes was observed. No significant differences between experimental and control samples regarding instrumental parameters were observed. Sea buckthorn berry extract has shown promising results for application in meat products. Lipid protective ability in samples was concentration-dependent. However, in higher concentrations, sensory parameters were affected.

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Item Type:	Article
AGROVOC Term:	meat products
AGROVOC Term:	Hippophae rhamnoides
AGROVOC Term:	food processing
AGROVOC Term:	antioxidants
AGROVOC Term:	phenolic content
AGROVOC Term:	lipid content
AGROVOC Term:	meat extracts
Geographical Term:	Slovakia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	06 May 2026 12:54
Last Modified:	06 May 2026 12:54
URI:	http://webagris.upm.edu.my/id/eprint/3377

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