Development of a functional meat roll enriched with natural antioxidants from plant raw materials

Shambulova G. Tlevlessova D. Nurseitova Z. Orymbetova G. Kanseitova E. Kuzembayeva G. Iskakova Z.
1 January 2025 HACCP Consulting

Scifood
2025 #19 612 - 626 pp.

Incorporating plant-derived antioxidants into meat products aligns with the demand for clean-label, functional foods, offering a strategy to improve nutritional value and oxidative stability. However, optimized formulations that balance functionality and sensory acceptance remain underexplored. Methods: A controlled 3×3 factorial experiment was conducted to evaluate the impact of eggplant peel (5%, 10%, 15%) and barberry powder (1, 3, 5 g/100 g meat) on antioxidant activity, vitamin B (B1+B2) content, microbiological safety, and sensory properties of meat rolls. Analytical methods included Folin–Ciocalteu spectrophotometry (ISO 14502-1), HPLC (ISO 20633:2015), total viable count assessment (ISO 4833-1), and sensory evaluation using a trained panel and 5-point hedonic scale. The highest antioxidant activity (0.130 ± 0.003 mg gallic acid equivalents/g) was achieved at 10% eggplant peel and 3 g barberry powder. Vitamin B content increased from 0.060 ± 0.001 mg/100 g at 1 g barberry to 0.100 ± 0.002 mg/100 g at 5 g barberry. Sensory scores ranged from 2.97 ± 0.15 to 4.2 ± 0.1, peaking at 15% eggplant and 3 g barberry. Microbiological counts remained below the hygienic limit of 5 log CFU/g in all samples, indicating compliance with safety standards. The combination of 10–15% eggplant peel and 3 g barberry powder effectively enhanced antioxidant capacity and sensory appeal while maintaining microbiological safety, confirming the research hypothesis. These findings support the development of functional, plant-enriched meat products with improved nutritional and organoleptic qualities, meeting clean-label requirements and offering commercial potential. Limitations include the absence of extended shelf-life assessment and large-scale consumer studies.

antioxidant , barberry , eggplant , meat , sensory

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Almaty Technological University, Faculty of Food technology, Department of Food Technology, Tole bi Street, 100, Almaty, 050000, Kazakhstan
Kazakhstan University named after M. Auezov, Higher School of Textile and Food Engineering, Tauke Khan ave., 5, Shymkent, 160012, Kazakhstan
South Kazakhstan Medical Academy, Faculty of Pharmacy, Department of Engineering Disciplines, Al-Farabi sq.,1, Shymkent, 160001, Kazakhstan
Kazakhstan University named after M. Auezov, Higher school Textile and Food Engineering, Chair Technology and Safety of Food Products, Tauke Khan ave., 5, Shymkent, 160012, Kazakhstan
Kazakh National Agrarian Research University, Faculty of Engineering Disciplines, Department of Food technology and safety, Abay Prospect 8, Almaty, Town, 050000, Kazakhstan

Almaty Technological University
Kazakhstan University named after M. Auezov
South Kazakhstan Medical Academy
Kazakhstan University named after M. Auezov
Kazakh National Agrarian Research University

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