Preparation and Analysis of Polar Hawthorn Berry Extracts, Industrial Application in Poultry Processing
Kubovics, Márta ; Al-Hamimi, Said LU ; Huszár, György ; Komka, Kinga ; Turner, Charlotta LU
and Székely, Edit
(2019)
In Periodica Polytechnica Chemical Engineering
63(2).
p.348-356
- Abstract
- For years, it is an actuality in the poultry processing industry, that the body and the cardiovascular system of the chickens are not strong enough due to the shortened rearing time. This induces, that the quality of the chicken breast is not appropriate for selling, since during the processing procedure, frequently blood spots appear inside the meat. These damaged parts need to be removed, causing huge economic loss. In this paper a solution for this problem is searched using hawthorn, a traditional herb, with well-known beneficial effects to the cardiovascular system. Improvement of the product quality and the reducing amount of the removed meat are supposed by applying a treatment with a polyphenol-rich drinking tincture made from the... (More)
- For years, it is an actuality in the poultry processing industry, that the body and the cardiovascular system of the chickens are not strong enough due to the shortened rearing time. This induces, that the quality of the chicken breast is not appropriate for selling, since during the processing procedure, frequently blood spots appear inside the meat. These damaged parts need to be removed, causing huge economic loss. In this paper a solution for this problem is searched using hawthorn, a traditional herb, with well-known beneficial effects to the cardiovascular system. Improvement of the product quality and the reducing amount of the removed meat are supposed by applying a treatment with a polyphenol-rich drinking tincture made from the plant. Beside the preparation of the drinking liquid, including pretreatment, extraction and dilution steps, chemical analysis of the phenolic compounds is also conducted. The result of the drinking test shows that the extent of the blood spots, and thus the quantity of the "cut off" meat decreased significantly, however the reduction of the meat weight and a slight change in the death rate are also needed to take into consideration. It has been found, that the total phenolic contents of the berry are similar to literature data, while they show moderate antioxidant efficiency. Several phenolic acids, procyanidins and flavonoids were identified as the main phenol compounds of the applied extract. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/aeda9b1a-1006-48ba-b042-898dd406f82e
- author
- Kubovics, Márta
; Al-Hamimi, Said
LU
; Huszár, György
; Komka, Kinga
; Turner, Charlotta
LU
and Székely, Edit
- organization
- publishing date
- 2019
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Extraction, Hawthorn, Phenolics, Poultry processing industry
- in
- Periodica Polytechnica Chemical Engineering
- volume
- 63
- issue
- 2
- article number
- 1
- pages
- 9 pages
- publisher
- Budapest University of Technology and Economics
- external identifiers
-
- scopus:85065078270
- ISSN
- 0324-5853
- DOI
- 10.3311/PPch.12936
- language
- English
- LU publication?
- yes
- id
- aeda9b1a-1006-48ba-b042-898dd406f82e
- date added to LUP
- 2019-05-17 13:46:51
- date last changed
- 2024-04-30 08:13:29
@article{aeda9b1a-1006-48ba-b042-898dd406f82e,
abstract = {{For years, it is an actuality in the poultry processing industry, that the body and the cardiovascular system of the chickens are not strong enough due to the shortened rearing time. This induces, that the quality of the chicken breast is not appropriate for selling, since during the processing procedure, frequently blood spots appear inside the meat. These damaged parts need to be removed, causing huge economic loss. In this paper a solution for this problem is searched using hawthorn, a traditional herb, with well-known beneficial effects to the cardiovascular system. Improvement of the product quality and the reducing amount of the removed meat are supposed by applying a treatment with a polyphenol-rich drinking tincture made from the plant. Beside the preparation of the drinking liquid, including pretreatment, extraction and dilution steps, chemical analysis of the phenolic compounds is also conducted. The result of the drinking test shows that the extent of the blood spots, and thus the quantity of the "cut off" meat decreased significantly, however the reduction of the meat weight and a slight change in the death rate are also needed to take into consideration. It has been found, that the total phenolic contents of the berry are similar to literature data, while they show moderate antioxidant efficiency. Several phenolic acids, procyanidins and flavonoids were identified as the main phenol compounds of the applied extract.}},
author = {{Kubovics, Márta and Al-Hamimi, Said and Huszár, György and Komka, Kinga and Turner, Charlotta and Székely, Edit}},
issn = {{0324-5853}},
keywords = {{Extraction; Hawthorn; Phenolics; Poultry processing industry}},
language = {{eng}},
number = {{2}},
pages = {{348--356}},
publisher = {{Budapest University of Technology and Economics}},
series = {{Periodica Polytechnica Chemical Engineering}},
title = {{Preparation and Analysis of Polar Hawthorn Berry Extracts, Industrial Application in Poultry Processing}},
url = {{https://lup.lub.lu.se/search/files/64990153/12936_Article_Text_PDF_53184_1_10_20190329_1_.pdf}},
doi = {{10.3311/PPch.12936}},
volume = {{63}},
year = {{2019}},
}