Accessibility navigation


Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions

Rivera-Toapanta, E., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Terriente, C., Gonzalez, J., Guerrero, L., Claret, A., Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Gil, M. and Oliver, M. A. (2022) Effects of rose hip (Rosa canina L.) extract as a natural ingredient on the nutritional composition, oxidative stability and sensory attributes of raw and cooked pork patties from Majorcan Black pig breed under retail conditions. Acta Scientific Nutritional Health, 6 (7). pp. 123-139. ISSN 2585-1423

[img] Text - Accepted Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

1MB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

Official URL: https://www.actascientific.com/ASNH/ASNH-06-1086.p...

Abstract/Summary

This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties were elaborated with 1.5 and 3.0 g of RC and with or without 0.03 g of ascorbic acid. The results suggested that the patties with 15% fat (lower fat, higher α -tocopherol), would be healthier than the ones with 23% fat. The patties containing RC had similar amounts of vitamins C and E, which differed significantly from control. The results indicated that RC could reduce the patty lipid oxidation together with ascorbic acid and this could be a good alternative for food industry. The rose hip Flavour did not show significant differences and its scores were low, suggesting that rose hip extract did not influence negatively the taste of the patties as well as their texture. However, future research is needed to test different concentrations of the extract.

Item Type:Article
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:106152
Publisher:Acta Scientific

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation