![]() Next, the pulp was cleaned of stones and pressed in a laboratory hydraulic press (Zodiak SRSE, Warsaw, Poland). mas L.) fruits (CJ) was produced as per the following procedure: 1 kg of frozen ripe fruits of cornelian cherry were shredded and heated for 5 min at 95☌ (Thermomix, Vorwerk, Wuppertal, Germany), and after heating, the pulp was subsequently cooled down to 40☌ and depectinized (0.5 mL/kg of Panzym Be XXL, Begerow GmbH & Co., Darmstadt, Germany) at 50☌ for 2 h. Then, the material was portioned, vacuum packaged, frozen, and stored at −18☌ until use. ![]() Raw materials were cleaned, cut into strips, and ground (W-82AN Spomasz, Zary, Poland 0.5 cm plate diameter). The postrigor beef cuts (I class) were delivered 48 h postmortem from the meat processing plant “Edward and Grzegorz Dworeccy” (Golejewo, Poland) to the Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences. The authors assumed the feasibility of using cornelian cherry juice as a food additive, which could be applied instead of chemical additives to improve the quality of meat products. Therefore, the aim of this study was to determine the effect of cornelian cherry juice on the quality properties of beef burgers. The cornelian cherry fruits are very convenient for processing to produce syrups, liqueurs, juices, and jams, while their use in the meat industry has not been investigated so far. Consumption of fruits is also recommended due to their astringent properties and their potency for recovery and regeneration of damaged epidemic tissues, as well as for alleviating diarrhea and dysentery, sore throat, digestion problems, measles, and chicken pox. These phytochemicals elicit protective effects on atherosclerosis and display antioxidant and anti-inflammatory properties, as well express cardiotonic, antidiabetic, and antiobesity activities. They are a rich source of biologically-active compounds, such as various essential mineral elements, vitamin C, organic acids, pectin, phenolic acids, flavonoids, iridoids, and triterpenoids. Īmong many wild fruits, an interesting raw plant material from the viewpoint of chemical composition is fruits of cornelian cherry ( Cornus mas L.). Despite their invaluable impact on human health, fruits are rarely used as additives in meat production, because they may induce changes in the sensory attributes (color and taste) of the finished products. A black currant fruit extract added to pork chops or chokeberry juice used in the production of pork sausages were also reported to inhibit the fat oxidation process. ![]() proved that cranberry fruit juice can be applied in the production of pork burgers as an additive with antioxidant properties. ![]() Recent studies have demonstrated the potential of fruit-derived substances as functional additives to meat products. These bioactive compounds can be used in food processing and thereby affect human health. The social anxiety about the use of synthetic additives in food production has prompted researchers and food manufacturers to explore natural substances with functional properties, for example, chemical compounds of plant origin Fruits are a rich source of phytochemicals, for example, vitamins, minerals, and polyphenols, essential for human health. However, many consumers still call for the negative impact of food additives of chemical origin on their health. Introductionįood legislation (e.g., Regulation EC no 1129/2011 ) regulates the health safety issues of food additives used in food processing. CCJ can be applied in the meat industry to develop novel products however, future research is needed regarding its acidifying properties. In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers. Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers. Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health.
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