Abstract:
The antioxidant and antimicrobial activity of powder fruit extract of sea
buckthorn (FESB) (Hippophae rhamnoides) or seed kernel pumpkin (SKPF)
(Cucurbita pero L.) flour can be used for producing new functional cooked and
smoked horse meat product since many of these natural biological active substances
have the potential to improve the oxidative stability of pigments, lipids
and proteins of whole muscle delicacies. The objective of this study was to establish
the potential of two concentrations 0.5% and 1.0% of FESB or SKPF as
additives for processing of functional cooked and smoked horse “Jaya” delicacy
with improved quality and oxidative stability. The sensory analysed flavour,
odour and colour, colour characteristics (L , a , b ), pH value, free amino nitrogen,
total protein carbonyls, acid value, peroxide value and TBARS were
determined in this experiment. The addition of 1.0% of SKPF and especially
1.0% of FESB improve the oxidative stability and quality of the new functional
horse meat delicacy and save its sensory and colour characteristics. The applied
technology allows new functional cooked and smoked hole muscle horse meat
products to be produced, enriched with 9.81±0.26 mg/g sea buckthorn (FESB)
(Hippophae rhamnoides) or with 9.75±0.20 mg/g seed kernel pumpkin (SKPF)
(Cucurbita pero L.) flour.
