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ENHANCING ANTIOXIDANT CAPACITY IN FUNCTIONAL MEAT PRODUCTS THROUGH INFUSION WITH SEA BUCKTHORN OIL TO COMBAT INHERENT ANTIOXIDANT DEFICIENCY.

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Title: ENHANCING ANTIOXIDANT CAPACITY IN FUNCTIONAL MEAT PRODUCTS THROUGH INFUSION WITH SEA BUCKTHORN OIL TO COMBAT INHERENT ANTIOXIDANT DEFICIENCY.
Authors: ANCHIDIN, Bianca Georgiana1, LIPȘA, Florin-Daniel1, MANOLIU, Diana-Remina1, CIOBANU, Marius Mihai1, CIOBOTARU, Mihai Cătălin1, GUCIANU, Ioana1, BOIȘTEANU, Paul Corneliu1
Source: Scientific Papers. Series D. Animal Science. 2024, Vol. 67 Issue 1, p366-380. 15p.
Subject Terms: *SEA buckthorn, *MEAT, *OXIDANT status, *SENSORY perception, *CONSUMER preferences
Abstract: Given the growing concern in recent years for a healthier diet, attention must also be directed towards improving the quality profile of meat products and transforming them, as much as possible, into functional foods that combine the benefits of plant-based products with those of animal-origin products. With this in mind, we aimed to develop a functional meat product, given the recent scrutiny these products have faced, by using an oil with antioxidant effects to enhance the antioxidant profile of products with insignificant endogenous antioxidant levels. To achieve this, three batches of pork tenderloin were injected with 1%, 3%, and 5% sea buckthorn oil, and were analyzed in terms of antioxidant capacity, physicochemical and microbiological quality, and sensory perception. Most results showed highly significant differences (p < 0.001) between batches, with superior quality observed in the batch injected with 5% sea buckthorn oil and subjected to heat treatment. However, consumers preferred the batch injected with 3% sea buckthorn oil due to its more balanced taste. This research underscores the potential to develop meat-based functional foods with enhanced nutritional benefits. [ABSTRACT FROM AUTHOR]
Copyright of Scientific Papers. Series D. Animal Science is the property of University of Agronomical Medical Sciences & Veterinary Medicine Bucharest and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: ENHANCING ANTIOXIDANT CAPACITY IN FUNCTIONAL MEAT PRODUCTS THROUGH INFUSION WITH SEA BUCKTHORN OIL TO COMBAT INHERENT ANTIOXIDANT DEFICIENCY.
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  Data: *&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22SEA+buckthorn%22&quot;&gt;SEA buckthorn&lt;/searchLink&gt;&lt;br /&gt;*&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22MEAT%22&quot;&gt;MEAT&lt;/searchLink&gt;&lt;br /&gt;*&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22OXIDANT+status%22&quot;&gt;OXIDANT status&lt;/searchLink&gt;&lt;br /&gt;*&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22SENSORY+perception%22&quot;&gt;SENSORY perception&lt;/searchLink&gt;&lt;br /&gt;*&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22CONSUMER+preferences%22&quot;&gt;CONSUMER preferences&lt;/searchLink&gt;
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  Data: Given the growing concern in recent years for a healthier diet, attention must also be directed towards improving the quality profile of meat products and transforming them, as much as possible, into functional foods that combine the benefits of plant-based products with those of animal-origin products. With this in mind, we aimed to develop a functional meat product, given the recent scrutiny these products have faced, by using an oil with antioxidant effects to enhance the antioxidant profile of products with insignificant endogenous antioxidant levels. To achieve this, three batches of pork tenderloin were injected with 1%, 3%, and 5% sea buckthorn oil, and were analyzed in terms of antioxidant capacity, physicochemical and microbiological quality, and sensory perception. Most results showed highly significant differences (p &lt; 0.001) between batches, with superior quality observed in the batch injected with 5% sea buckthorn oil and subjected to heat treatment. However, consumers preferred the batch injected with 3% sea buckthorn oil due to its more balanced taste. This research underscores the potential to develop meat-based functional foods with enhanced nutritional benefits. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Scientific Papers. Series D. Animal Science is the property of University of Agronomical Medical Sciences &amp; Veterinary Medicine Bucharest and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder&#39;s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Code: eng
        Text: English
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        PageCount: 15
        StartPage: 366
    Subjects:
      – SubjectFull: SEA buckthorn
        Type: general
      – SubjectFull: MEAT
        Type: general
      – SubjectFull: OXIDANT status
        Type: general
      – SubjectFull: SENSORY perception
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      – SubjectFull: CONSUMER preferences
        Type: general
    Titles:
      – TitleFull: ENHANCING ANTIOXIDANT CAPACITY IN FUNCTIONAL MEAT PRODUCTS THROUGH INFUSION WITH SEA BUCKTHORN OIL TO COMBAT INHERENT ANTIOXIDANT DEFICIENCY.
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            NameFull: ANCHIDIN, Bianca Georgiana
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            NameFull: LIPȘA, Florin-Daniel
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            NameFull: MANOLIU, Diana-Remina
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            NameFull: CIOBOTARU, Mihai Cătălin
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            NameFull: BOIȘTEANU, Paul Corneliu
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            – D: 01
              M: 01
              Text: 2024
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              Y: 2024
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