Sea buckthorn (Hippophae rhamnoides Hergo) as potential natural antioxidant for meat industry

Modern consumers are highly susceptible to synthetic additives, and looking for "clean label" products. For the meat industry, the application of antioxidant additives is necessary. Therefore, producers are exploring the natural sources of those compounds. The present work aimed to explore sea buckthorn as such a source. To evaluate the oxidative protection ability of extract, the TBARS method was used. Parameters such as pH, colour, and sensory quality were observed to compare experimental and control sausages. Total phenolic content, total antioxidant capacity, and polyphenol profile were determined to examine the extract. After 21 days of storage, the extract's protective ability against lipid oxidation processes was observed. No significant differences between experimental and control samples regarding instrumental parameters were observed. Sea buckthorn berry extract has shown promising results for application in meat products. Lipid protective ability in samples was concentration-dependent. However, in higher concentrations, sensory parameters were affected.