EFFECT OF AMELANCHIER EXTRACT ON LIPID OXIDATION AND SENSORY FEATURES OF PORK SAUSAGES

The meat industry in recent years leaning towards the replacement of synthetic antioxidants, such as BHT, for natural, mostly plant-based alternatives. For purpose, polyphenol-rich plant species are selected and researched. Amelanchier (Amelanchier alnifolia) fruit seems to be an interesting option adding products increase oxidative stability. In our study, we incorporate 3 5 ml extract into pork sausage observed changes pH, color, sensory, stability 21 days period vacuum storage. During storage measured pH values, color (expressed cieLab coordinates), malondialdehyde concentration. Also, sensory evaluation was conducted. We compared those experimental with sausages without any antioxidant commercially used vitamin C. study did not observe negative effects addition control groups terms properties. Regarding stability, able retard oxidation processes at comparable rate therefore shows promising possibilities food industry. However, further this natural resource is still needed.