Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Bianca-Georgiana ANCHIDIN, Diana-Remina MANOLIU, Mugurel MUNTEANU, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU
Nowadays, consumer demands for more natural products have forced the food industry to increasingly exclude synthetic compounds from its products and to explore natural sources of bioactive ingredients such as natural antioxidants. All parts of plants, such as fruits, nuts, seeds, leaves, roots and barks, contain antioxidant compounds, making them potentially valuable ingredients for the food industry in the production of products with functional properties. In order to improve the functional properties of meat products, we have developed a meat product assortment with a compact structure, incorporating lichen (Cetraria islandica), an antioxidant ingredient that is unconventional for this type of products, thus exploring new ways of innovation in the meat industry. In order to compare the effect of the addition of Cetraria islandica, we manufactured three batches (1%, 3%, 5%) and a control batch. The resulting products were analyzed internally and externally for physicochemical quality and antioxidant capacity, with highly significant differences (p<0.001) observed between the internals and externals, and sensory evaluations were performed on the whole product.
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