Improving of the oxidative stability and quality of new functional horse meat delicacy enriched with sea buckthorn (hippophae rhamnoides) fruit powder extracts or seed kernel pumpkin (cucurbita pero l.) Flour

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.