Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Mihai Cătălin CIOBOTARU, Bianca-Maria MĂDESCU, Diana-Remina MANOLIU, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU
The trend in the meat industry towards healthy products, coupled with growing concerns about the nutritional and ethical aspects of meat consumption, has led to an increased interest in new approaches to formulate meat products that contain non-meat ingredients. The use of natural marine-derived ingredients as functional additives in meat products is due to their ability to enrich the nutritional value and provide antioxidant properties. The purpose of this study is to evaluate the functional potential of red algae (Palmaria palmata) as a natural additive in smoked meat products. This study focused on the effects of red algae extract in brine injection solutions in the formulation of 3 batches of pork loin (injected with 10% [w/w]): 1 control (with a standard brine) and 2 experimental batches (brine with 1% and 2% extract of Palmaria palmata). Batches were heat-treated and evaluated in terms of physicochemical composition, color parameters, texture profile and sensory perception. The experimental batches showed an improvement in protein content, a reduction in fat and salt content and color changes by increasing lightness (L∗) parameter and reduction of red color intensity (a∗).
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