Anotace:
Lipid oxidation and microbial deterioration are the main reasons for spoilage of meat and meat product. The common way of fighting those processes is to add synthetic antioxidants and preservatives. However, the modern trend is to replace synthetic additives with natural alternatives, mainly of plant origin. Our study incorporated sea buckthorn extract variety Vitaminnaja into pork sausages in two concentrations – 3 and 5 mL.kg-1. The prepared extract examination showed that total antioxidant capacity and total polyphenol content were measured and expressed at an average of 65.04 % of DPPH radical inhibition and 677.58 g GAE.kg-1. During the TBARS evaluation, we observed a significant reduction of malondialdehyde created in experimental samples compared to the control group. The antimicrobial effect of sea buckthorn was observed in various previous studies. In our experiment, we could not confirm this ability in meat products. On the other hand, we did not detect any negative effect of the extract on the microbial load of sausages. We recommend sea buckthorn as a possible source of natural antioxidants for the meat industry. Further multi-disciplinary research is still, however, needed.