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Antioxidant capacity and sensory impact of coffee added to ground pork

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Abstract

Antioxidant effect of roasted coffees added to modified atmosphere packaged (MAP) refrigerated ground pork (1 g/kg) as ground, lyophilized brew, and lyophilized spent coffee was evaluated over 21 days. Pork with added coffee had significantly lower TBARS values compared to the control after day 7, while most pork samples treated with coffee were comparable to those with 0.02% rosemary. Metmyoglobin levels with dark lyophilized brew were higher than other treatments after 20 days, while light brew had the lowest final thiol levels. There was no significant difference in color between the rosemary or coffee-treated samples. Sensory evaluation of cooked pork patties via tetrad method after 1 and 3 days of refrigeration indicated that participants could only detect the added coffee on day 3, while acceptance was not affected on either day. Coffee exhibited an antioxidant effect comparable to rosemary while maintaining sensory acceptability, thereby showing potential as an ingredient to lengthen the chemical shelf life of ground pork. Consumers’ degree of liking was not affected at coffee concentrations incorporated, making coffee a potential natural antioxidant for certain niche products for consumers.

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Acknowledgements

The author wishes to thank Chapman University for funding this project, Rose Park Roasters for providing the coffee, Farmer John® for supplying the pork and the use of their facilities, and Katrina Jully for her camaraderie.

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Authors and Affiliations

  1. Food Science Program, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA, 92866, USA

    Tiffany A. Hashimoto, Fred Caporaso & Lilian Were

  2. Mathematics and Computer Science, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA, 92866, USA

    Criselda Toto

Authors
  1. Tiffany A. Hashimoto
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  2. Fred Caporaso
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  3. Criselda Toto
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  4. Lilian Were
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Correspondence to Lilian Were.

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The authors declare that they have no conflict of interest.

Human and animal rights statement

The sensory evaluation was approved under Chapman University’s IRB# 1213H165 and performed with faculty, staff, and students.

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Hashimoto, T.A., Caporaso, F., Toto, C. et al. Antioxidant capacity and sensory impact of coffee added to ground pork. Eur Food Res Technol 245, 977–986 (2019). https://doi.org/10.1007/s00217-018-3200-7

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  • DOI: https://doi.org/10.1007/s00217-018-3200-7

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