Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage

This study aimed to evaluate the effect of adding shredded black chokeberry (Aronia melanocarpa) pomace on the quality of heat-treated and vacuum-packed pork burgers stored for 14 days at +4 °C. Four burger treatments—Control (BC) and products with 2%, 3.5%, and 5% chokeberry pomace (B2, B3.5, and B5, respectively)—were analyzed for physicochemical properties (thermal loss, shrinkage, content of selected chemical components, pH, color parameters, and shear force) and microbial quality (aerobic mesophilic microorganisms, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, and yeasts and molds). The addition of chokeberry pomace increased (p < 0.05) the thermal loss of pork burgers from 23.5% (BC) to 30.8% (B5) and decreased (p < 0.05) the pH from 6.93 (BC, day 1) to 6.74 (B5, day 14). The introduction of pomace into the pork burgers also significantly (p < 0.05) affected the content of chemical components. However, the nutritional value of pork burgers remained high, with a protein content not lower than 26.68% (BC) and a fat content not exceeding 13.96% (B5). The most affected quality feature of the pork burgers was color. Products B2, B3.5, and B5 exhibited lower L* and b* parameters (p < 0.05) while showing higher a* values. The b* parameter had negative values for products B3.5 and B5 on days 7 and 14. The use of chokeberry pomace did not deteriorate the microbial quality of pork burgers, as indicated by the maximum total count of aerobic mesophilic microorganisms, which reached 4.4 × 103 cfu/g (B3.5). Moreover, on the final day of storage, moderate antimicrobial properties of chokeberry pomace were observed, with a lower (p < 0.05) number of lactic acid bacteria and Pseudomonas spp. in products B2–B5 compared to BC. The results indicate that incorporating shredded chokeberry pomace into burger-type ground pork products does not present major technological difficulties. However, raw shredded fruit pomace is a perishable microbiological material and requires rapid processing. Further research on the use of chokeberry pomace in burger-type meat products is recommended due to its nutritional value and health-promoting properties. However, this research should include a comprehensive sensory evaluation of the finished product.