EVALUATION OF THE IMPACT OF SEA BUCKTHORN POMACE ADDITION ON THE PHYSICOCHEMICAL AND QUALITY PROPERTIES OF MEAT SNACK PRODUCTS
DOI:
https://doi.org/10.52326/jes.utm.2026.33(1).11Keywords:
antioxidant activity, bioactive compounds, carotenoids, food sustainability, sensory QualityAbstract
The utilization of fruit-processing by-products is a practical approach to develop sustainable, value-added meat snacks. Sea buckthorn pomace, rich in colored and acidic compounds, is expected to influence dehydration behavior, appearance and storage stability of deshydrated meat products. The study was designed to investigate how different inclusion levels of sea buckthorn pomace powder (SBPP) - 0.75%, 1.25%, and 2.5% (w/w) - influence the quality and safety attributes of fermented and dehydrated meat snack products. The samples underwent fermentation at 25 ± 1 °C for a period of 12 hours, followed by dehydration at 50 ± 5 °C for 6 hours. Subsequent analyses comprised the assessment of key physicochemical parameters (moisture content, pH, and water activity), instrumental color measurement using the CIELab system, sensory profiling, determination of lipid oxidation through peroxide value, and evaluation of microbiological indicators. Increasing SBPP level decreased moisture (15.79% to 7.93%), water activity (0.455 c.u. to 0.358 c.u.) and pH (6.16 to 5.65), indicating enhanced shelf-stability. Color shifted toward a darker red-orange profile (L* 47.85 to 20.64; a* up to 27.09). Peroxide value remained low and unchanged (1.60 to 1.70 mEq O2/kg). Coliforms, moulds/yeasts and Salmonella were not detected. SBPP is therefore a clean-label ingredient enabling differentiated ripening-dehydrated meat snacks while supporting circular valorization of processing residues.
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