Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract

Authors

  • Miroslav Kročko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Margita Čanigová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Viera Ducková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department for Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/365

Keywords:

chicken meat, propolis extract, oxidation, colour, sensory quality

Abstract

The effect of 0.06% propolis ethanol extract on the sensory quality, colour and oxidative stability of cured cooked ham was evaluated. Half of the experimentally processed hams treated with 0.06% ethanolic extract of propolis with ascorbic acid (EEP), only with ascorbic acid (AA) and control samples (C) were sliced and vacuum packaged. Samples were kept at 4 °C 21 days (sliced) respectively 20, 50 and 100 days (unsliced). The results revealed that all samples were characterized without any significant colour discrepancies. In general, the thiobarbituric acid value (mg malondialdehyde/kg) increased gradually in all samples examined, with a significantly lower (P <0.05) level for treated samples than for controls. The significantly lowest (P <0.05) sensory parameters in comparison to unsliced hams were observed in sliced hams packaged in vacuum. Sliced hams with EEP were characterized with significantly lowest (P <0.05) intensity of characteristic aroma. Undesirable taste was detected in control sliced hams after storage period. Significantly (P <0.05) more desirable taste of sliced hams was observed in those with only ascorbic acid in comparison with EEP. In our study was demonstrated that 0.06% ethanol extract of propolis positive affected oxidation stability and not negative affected others technological (pH, colour) and sensory characteristics of poultry meat product - cured cooked ham.

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References

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Published

2014-04-29

How to Cite

Kročko, M. ., Bobko, M. ., Bučko, O. ., Čanigová, M. ., & Ducková, V. . (2014). Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 102–106. https://doi.org/10.5219/365

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