Nauka Przyroda Technologie

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2017 volume 11 issue 1, 87-96 http://dx.doi.org/10.17306/J.NPT.00174
Joanna Kobus-Cisowska, Ewa Flaczyk, Dominik Kmiecik, Anna Gramza-Michałowska, Bartosz Kulczyński, Paweł Juszczak
Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf
Summary.

Background. Some of the factors determining the nutritive value of asparagus include its low energy value, high contents of dietary fibre, vitamins and minerals, as well as contents of antiox­idants. Among polyphenols rutin, quercetin, isoquercetin and kaempferol predominate, while among phenolic acids large amounts of caffeic, chlorogenic, p-coumaric, cinnamic, ferulic and salicylic acids are found in asparagus. On the Polish market there is a limited number of products based on or containing some proportion of asparagus. In view of the dynamically developing market for products with programmed health-promoting properties and the small range of foodstuffs based on asparagus the aim of this study was to develop the technology for a novel meat product using freee-dried green asparagus.

Material and methods. Green asparagus cv. ‘Grolim’ was obtained from the plantations in Miedzichowo, the Nowy Tomyśl county (harvest of 2014). Cooked asparagus spears were comminuted and freee-dried. Meatloaf variants were prepared with a 1.5%, 2% and 3% asparagus addition. The chemical composition and total polyphenol contents were assayed. Antioxidant activity was determined in DPPH and ABTS tests. Chelating activity was recorded and sensory evaluation was performed.

Results. It was shown that the addition of asparagus had a positive effect on the antioxidant activity of the product. Meatloaf with the addition of asparagus had higher polyphenol contents and as a result – also higher scavenging capacity towards the DPPH radical and the ABTS cation radical, as well as chelating activity. Based on the results of sensory evaluation it was stated that a 1.5 and 2% addition of asparagus provides a product with desirable sensory attributes and high scores for taste, aroma and colour.

Conclusions. The use of asparagus to produce meatloaf provides a novel meat product of high nutritive value, antioxidant activity and sensory attractiveness.

Key words: antioxidants, asparagus, polyphenols, meat, meatloaf, chelating activity
PDFFull text available in English in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom11/zeszyt1/art_8.pdf

http://dx.doi.org/10.17306/J.NPT.00174

For citation:

MLA Kobus-Cisowska, Joanna, et al. "Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf." Nauka Przyr. Technol. 11.1 (2017): 87-96. http://dx.doi.org/10.17306/J.NPT.00174
APA Joanna Kobus-Cisowska1, Ewa Flaczyk1, Dominik Kmiecik1, Anna Gramza-Michałowska1, Bartosz Kulczyński1, Paweł Juszczak2 (2017). Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf. Nauka Przyr. Technol. 11 (1), 87-96 http://dx.doi.org/10.17306/J.NPT.00174
ISO 690 KOBUS-CISOWSKA, Joanna, et al. Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf. Nauka Przyr. Technol., 2017, 11.1: 87-96. http://dx.doi.org/10.17306/J.NPT.00174
Corresponding address:
Joanna Kobus-Cisowska
Katedra Technologii Żywienia Człowieka
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: joanna.kobus@up.poznan.pl
Accepted for print: 31.03.2017