QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION.

The aim of this work was to analyse the effect of blackcurrant (Ribes nigrum) and kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts on the physico-chemical properties, microbiological and sensory quality of fermented meat product. Analyses were performed after 5, 15, 30 and 45 days of ageing. The addition of blackcurrant and kamchatka honeysuckle extracts in quantities of 3 and 5 ml.kg-¹ did not adversely affect the ageing process of fermented meat product samples determined based on pH. After 45 days of ageing period, we found higher malondialdehyde (MDA) values in all experimental groups (except for the experimental group with the addition of 3 ml blackcurrant extract). The addition of the extracts in the tested quantities did not cause demonstrable differences in the intensity values of brightness (L*), red (a*) and yellow (b*) colour throughout the ageing period. Microbial examination indicates that the addition of blackcurrant and kamchatka honeysuckle extracts did not inhibit the growth of starter culture. Bacteria of the genus Lactobacillus and Staphylococcus predominated in all experimental groups. Family Enterobacteriaceae was not detected after 45 days of ageing and storage. Moulds were detected only after 5 days of ageing and in the experimental groups with the addition of blackcurrant extracts. The counts of yeasts gradually increased with increasing ageing time in all experimental groups. Sensory analysis revealed a beneficial effect of kamchatka honeysuckle extract in the amount of 3 ml.kg-1 after 30 days of fermented sausages ageing. On the other hand, blackcurrant extract in higher amount (5 ml.kg-1) had a beneficial effect on sensory quality after 30th day. Traditional kamchatka honeysuckle aroma was probably transferred into the samples of meat product and caused lower sensory scores. Due to the known functional properties of black currant and kamchatka honeysuckle, we recommend carrying out their further analyses on the quality of fermented meat products. [ABSTRACT FROM AUTHOR]