Czech J. Food Sci., 2020, 38(5):301-307 | DOI: 10.17221/52/2020-CJFS

The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meatOriginal Paper

Anna Draszanowska1, Mirosława Karpińska-Tymoszczyk ORCID...*,1, Magdalena Anna Olszewska2
1 Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
2 Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy and soft, and the taste and aroma of chilli peppers were distinctively perceptible throughout storage. Pork with CHP received significantly higher scores for overall quality.

Keywords: canned meat product; pork; chilli pepper fruits; lipid oxidation; colour; texture analysis; sensory quality

Published: October 14, 2021  Show citation

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Draszanowska A, Karpińska-Tymoszczyk M, Olszewska MA. The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat. Czech J. Food Sci.. 2020;38(5):301-307. doi: 10.17221/52/2020-CJFS.
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