Premium
Effect of Water Extract of Urtica dioica L. on Lipid Oxidation and Color of Cooked Pork Sausage
Author(s) -
Latoch Agnieszka,
Stasiak Dariusz M.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12818
Subject(s) - urtica dioica , tbars , lipid oxidation , food science , chemistry , water activity , ingredient , antioxidant , botany , lipid peroxidation , water content , biology , biochemistry , geotechnical engineering , engineering
The aim of this study was to determine the effectiveness of water extract and dried leaves of Urtica dioica in reducing lipid oxidation and color stabilization of cooked sausage. Four variants of sausages were prepared: control (without nettle); sausages with 300 ppm and 600 ppm water extract of nettle; and sausages with dried nettle leaves. TBARS values, color parameters, ORP , pH, aw and sensory attributes of sausages were investigated. The addition of nettle (water extract/dried leaves) did not affect the pH, aw and ORP of the sausages. The addition of nettle water extract (600 ppm) decreased the TBARS value and increased the color stability of sausages during storage. The sensory quality of the samples with added water extract of nettle was greater than that of the remaining samples. This study suggests that water extract of nettle can be used in cooking sausage to reduce lipid oxidation and to increase the stability of color. Practical Applications Oxidation is a problem encountered in the food industry. The minced meat products are particularly vulnerable to changes in oxidation. Lipids oxidation and oxidation of heme pigments are the main reactions occurring in the meat products during storage and have an effect on their health. The use of natural antioxidants has increased because of the high demand for healthful food products. Many spices and herbs show antioxidant activity. This article deals with the use of Urtica dioica water extract and dried leaves as a functional ingredient in cooked pork sausages.