Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties

Abstract

There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips

“…The increase in PV and TBARS values indicate that the addition of hempseed cake accelerated the lipid oxidation in potato chips. This result is consistent with a previous study in which the addition of 1.5–2.0% hempseed cake increased the TBARS value and oxidation rate of pork patties [ 16 ]. In addition, Xiong, et al [ 58 ] added polyphenol-rich sorghum bran to beef sausages and observed the promoted lipid oxidation.…”

“…In order to inhibit lipid oxidation in potato chips, future research could focus on adding natural antioxidants to the product. For example, Kerner, Jõudu, Tänavots, and Venskutonis [ 16 ] added 0.5% sweetgrass ethanol extract as natural antioxidant to pork patties incorporated with raw hempseed, and they observed a positive effect on inhibiting lipid oxidation.…”

“…Hempseed cake is the by-product of the oil extraction process and is also rich in fiber, protein, polyphenols, vitamins, and essential amino acids [ 1 ]. Previous research has focused on adding hempseed cakes to corn snacks [ 15 ], pork patties [ 16 ], meatballs [ 17 ], bread [ 18 ], and crackers [ 19 ]. Results showed that the incorporation of hempseed cake usually increased the protein and dietary fiber content, influenced sensory properties such as the color, and altered the rheology features of bread [ 15 , 16 , 20 ].…”

“…Previous research has focused on adding hempseed cakes to corn snacks [ 15 ], pork patties [ 16 ], meatballs [ 17 ], bread [ 18 ], and crackers [ 19 ]. Results showed that the incorporation of hempseed cake usually increased the protein and dietary fiber content, influenced sensory properties such as the color, and altered the rheology features of bread [ 15 , 16 , 20 ]. However, hemp cake has not been widely used in the food industry and is usually disposed of as waste.…”

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

“…Increasing consumer awareness of food quality, production trends, the relationship between diet and health, and lack of time are the most common reasons for introducing new, more nutritional products to the market, as well as easy-to-prepare meat products [ 1 , 2 , 3 ]. The addition of natural bioactive compounds to meat products is nowadays a popular trend in meat processing [ 4 , 5 , 6 ]. Currently, enriched meat products are obtained thanks to modification at the raw material production stage (appropriate selection of animal breed, in terms of the animal raw materials obtained) and selection and supplementation of feed [ 6 , 7 ], and enrichment of meat products at the processing stage.…”