The effect of sea buckthorn (hippophae rhamnoides l.) Berries on parameters of quality raw cooked meat product

product after sea buckthorn application. In the experiment was 5 groups: control group (C) (without addition), P1 (5 ml of sea
buckthorn juice per kg of meat mixture), P2 (10 ml of sea buckthorn juice per kg of meat mixture), P3 (0.1 ml of sea buckthorn oil per
kg of meat mixture), P4 (0.5 ml of sea buckthorn oil per kg of meat mixture). The samples were stored under refrigerated conditions at
4±1 °C and analysed on 1,4, 7 and 10 days. At the end of storage, we observed higher oxidation stability (P≤ 0.05) in all experimental
groups compared to the C group. In C group was recorded the highest production of MDA (0.289 mg.kg-1
). From the experimental
groups with different additions (P≥ 0.05) of bio juice and oil, we observed the highest degree of oxidative stability in the P4 with
addition of bio oil in the amount of 0.5 ml (0.229 mg.kg-1
) and bio juice with addition of 10 ml (P2 – 0.234 mg.kg-1
). A slightly higher
degree of oxidative damage was observed with the addition of bio oil in the amount of 0.1 ml (P3 – 0.245 mg.kg-1
) and bio juice with the
addition of 5 ml (P1 – 0.248 mg.kg-1
). We had not found significantly differences (P> 0.05) among all groups at colour parameters
evaluation (L* a* b*) of raw cooked meat products. In the evaluation of the individual sensory quality indicators after addition natural
antioxidants we did not record statistically significant differences (P> 0.05) between individual groups, indicating that the sensory
quality of raw cooked meat products was not negatively affected by their addition. The fortification of meat-fatty batters using 100% bio
juice and bio oil Sea buckthorn berries strongly inhibit lipid oxidation during storage and that suggest that it can be used as a natural
preservative instead of chemical food additives.