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dc.creatorGlišić, Milica
dc.creatorBošković Cabrol, Marija
dc.creatorČobanović, Nikola
dc.creatorStarčević, Marija
dc.creatorSamardžić, Stevan
dc.creatorVeličković, Ivona
dc.creatorMaksimović, Zoran
dc.date.accessioned2024-03-05T10:48:17Z
dc.date.available2024-03-05T10:48:17Z
dc.date.issued2024
dc.identifier.issn2304-8158
dc.identifier.urihttps://farfar.pharmacy.bg.ac.rs/handle/123456789/5551
dc.description.abstractThe present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.sr
dc.language.isoensr
dc.publisherMDPIsr
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Ideje/7752847/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200143/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceFoodssr
dc.subjectagricultural waste
dc.subjectsunflower and maize stalks
dc.subjectantioxidant activity
dc.subjectmeat emulsions
dc.subjectlipid oxidation
dc.subjectmicrobial quality
dc.subjectsensory properties
dc.titleThe Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtéssr
dc.typearticlesr
dc.rights.licenseBYsr
dc.citation.volume13
dc.citation.issue5
dc.citation.spage788
dc.identifier.wos001183313200001
dc.identifier.doi10.3390/foods13050788
dc.identifier.pmid38472901
dc.identifier.scopus2-s2.0-85187437046
dc.identifier.fulltexthttp://farfar.pharmacy.bg.ac.rs/bitstream/id/15636/bitstream_15636.pdf
dc.type.versionpublishedVersionsr


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