Scientific journal

61 2022

Journal of Food and Nutrition Research
Summary No. 4 / 2022

Suchopárová, M. – Janoud, Š. – Rýdlová, L. – Beňo, F. – Pohůnek, V. – Ševčík, R.
Effect of acerola (Malpighia emarginata DC.) fruit extract on the quality of soft salami
Journal of Food and Nutrition Research, 61, 2022, No. 4, s. 368-379

Markéta Suchopárová, Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague 6, Czech Republic. E-mail:

Received 9 May 2022; 1st revised 3 October 2022; accepted 19 October 2022; published online 14 November 2022.

Summary: The demand for meat products without questionable food additives leads researchers to search for new ways to ensure the quality of the products. One of the possible approaches to achieve this goal is to use extracts from plants that have similar technological effects as commonly used additives. In this study, we examined the influence of the addition of the extract from acerola fruit on the key technological and organoleptic properties of soft salami. Samples of finely ground salami with various additions of acerola extract were produced in the laboratory of the Department of Food Preservation (University of Chemistry and Technology Prague, Prague, Czech Republic). The effect of acerola extract on the quality of soft salami was established through the measurement of the pH value, colour (using reflective spectrophotometry) and lipid oxidation (using thiobarbituric acid-reactive substances). The samples were also subjected to microbiological and sensory analysis. The addition of acerola slightly decreased the pH value and did not affect the microbial counts or sensorial quality of the salami. The incorporation of the extract had a positive effect on lipid stability and significantly improved the colour of the salami during storage. These results suggest that acerola fruit extract can be a suitable natural food additive for cooked meat products.

Keywords: natural food additive; meat product; soft salami; lipid oxidation; colour; sensorial property; technological property

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