Title Enhancing pork meatball antioxidant potential and oxidative stability with seedless blackcurrant pomace ingredients and their effect on other quality characteristics
Authors Kerner, Kristi ; Baranauskienė, Renata ; Kazernavičiūtė, Rita ; Tänavots, Alo ; Sarv, Viive ; Jõudu, Ivi ; Venskutonis, Petras Rimantas
DOI 10.1016/j.afres.2026.102604
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Is Part of Applied food research.. Amsterdam : Elsevier. 2026, vol. 6, iss. 2, art. no. 102604, p. 1-12.. ISSN 2772-5022
Keywords [eng] Antioxidants ; Lipid oxidation ; Meat quality ; Pork meatballs ; Seedless Ribes nigrum pomace
Abstract [eng] This study investigates the use of ingredients produced from the seedless blackcurrant (Ribes nigrum L.) pomace (BCSk), a by-product of fruit processing, as antioxidants and quality enhancers of pork meatballs. The ingredients were obtained by supercritical CO2 extraction and a combination of EtOH/water extraction of defatted BCSk. The quality parameters of pork meatballs with different BCSk extracts were determined at three time-points, 1, 7, and 14 days. In addition, the effect of 2% (w/w) solid BCSk ingredients on meatball quality was tested before extraction and after all extractions. The meatballs were packed under a modified atmosphere (70% N2 and 30% CO2) and kept at 4 ± 1 °C. All the ingredients used were found to significantly affect the colour parameters. Meatballs with dried BCSk powder showed the lowest cooking loss compared to the control sample and higher fibre content. The highest in vitro antioxidant activity values were measured for the samples with 2% of EtOH/water extract. The BCSk ingredients reduced lipid oxidation in meatballs. Our results demonstrated that BCSk ingredients can be used to enhance specific quality attributes of pork meatballs and represent promising antioxidant and fibre-rich ingredients for improving the functionality of meat products.
Published Amsterdam : Elsevier
Type Journal article
Language English
Publication date 2026
CC license CC license description