Effect of Hippophae rhamnoides Extract Addition on the Quality and Safety of Traditional Kazakh Chunked Delicacy “Jaya”

The present study aimed to evaluate the effect of incorporating 3.0% powdered water-ethanol extract from dried sea buckthorn pomace on the quality and safety of the traditional Kazakh chunked delicacy Jaya. The optimal extraction conditions were established as 70% ethanol at an ethanol-to-dry sea buckthorn pomace ratio of 1:5, yielding the highest sensory-evaluated consumer preference. A two-way ANOVA was employed to assess the influence of extract supplementation and refrigerated storage for 30 days at 0-4 °C on instrumental colour, pH, acid and peroxide values, TBARS, texture profile, total phenolic content (TPC), antioxidant activity, and microbiological status of the finished products. A statistically significant (<i>p</i> < 0.05) increase in total phenolic content (18.6%), radical scavenging activity against DPPH (9.6%), and ferric reducing antioxidant power (FRAP) (14.9%) was observed. The addition of 3.0% sea buckthorn extract exerted a moderate effect in reducing oxidative processes in Jaya. However, decreases in pH (from 6.10 to 5.93), discolouration of the cut surface, and changes in the texture profile were noted. The incorporation of dried sea buckthorn extract may thus be effectively applied in the production of the traditional Kazakh chunked delicacy Jaya, contributing to enhanced oxidative stability, although it may not improve pH, colour, or texture characteristics. Due to limitations of the present study related to the addition of only one extract and a limited methodological panel, the need to conduct an additional series of studies in the future is justified, in order to establish the effect of adding lower levels (<3%) of the inclusion of the powdered extract of dried sea buckthorn pomace on the quality and stability of the product.