The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour
Marzena Zając , Paulina Guzik , Piotr Kulawik , Joanna Tkaczewska , Adam Florkiewicz , Władysław Migdał
AbstractHemp products available on the market may be used in meat processing as valuable sources of nutrients such as n3 fatty acids, proteins and minerals. They could be used to create functional meat products. The aim of this work was to compare the quality of pork loaves produced with the addition of hemp seeds (5%), de-hulled hemp seeds (5%), hemp flour (5%), and hemp protein (5%). The technological value and the consumers' acceptance were also evaluated. The addition of hemp ingredients increased the products’ hardness and the fibre content. Magnesium, manganese, iron and copper content was also higher in the products with hemp. Polyunsaturated fatty acids content increased in products with de-hulled and whole hemp seeds. Hemp ingredients containing hemp hull decreased the oxidation processes. There was no change in the microbial growth after the addition of all the tested ingredients. The overall acceptability was lower for the products with hemp ingredients, but the taste of meat loaf with de-hulled hemp seeds was comparable with the control product. Consumers declared their willingness to buy these products given the information about their positive health impact.
|Journal series||LWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Hemp, Meat, Pork, Quality, Consumer tests|
|Publication indicators||= 0; : 2017 = 1.476; : 2018 = 3.714 (2) - 2018=4.0 (5)|
|Finansowanie||The research was financed by the European Union in the Regional Operational Programme for the Małopolska Region for 2014–2020 granted for Zakład Mięsny Robert Tyran s. c. Robert Tyran, Agata Tyran s. c. Project number RPMP.01.02.03-12-0020/15-00.|
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