The effect of blueberry pomace on the oxidative stability and cooking properties of pork patties during chilled storage

The aim was to evaluate the effect of blueberry pomace (BBP) on the oxidative stability and cooking properties of pork patties (PPs) during chilled storage. PPs were prepared into four groups: control, control with the addition of 0.3% ascorbic acid, with 1% BBP, and with 2% BBP. Three PPs were prepared for each batch and analyzed raw after 1, 3, and 7 days of refrigerated storage, respectively. Another three PPs were cooked and sampled for each batch at the same sampling times. An HPLC-HRMS method and SPME GC-MS techniques were developed to identify and quantify the main polyphenols present in the BBP and the lipid oxidation compounds generated in cooked PPs, respectively. The application of the BBP to PPs resulted in desirable changes in the cooking characteristics of the products. BBP is also able to significantly reduce oxidation volatile compounds concentration with the consequent delay of lipid oxidation. Practical applications Blueberries have a high polyphenol content and, for commercial purposes, a large quantity of this fruit is transformed into juices, and waste products that are generally discarded are produced. Addition of blueberry pomace (BBP) possessing high antioxidant activity can provide a good way of reducing the rate of oxidation changes in the in ground meat products during storage. Recent research has promoted the use of berry pomace for animal feeding purpose and for the development of novel functional food ingredients. The use of BBP as additives provides some beneficial health effects to meat consumers with a reduction of waste products. The present study demonstrates that the application of the BBP as a food additive to pork patties resulted in desirable changes in the cooking characteristics of the products due to an increase in the water retention capacity of the matrix.