Combined Effects of Parsnip Fermented Juice and Hawthorn Extract Regarding Pork Mince Stability: Physico-Chemical and Microbiological Aspects

Parsnip fermented juice (PFJ) and hawthorn extract (HE) were identified as natural nitrite antioxidant sources for pork mince. This study aimed to determine the effects of varying levels HE added a constant concentration PFJ on lipids stability, heme pigment conversion degree, residual content, spoilage bacteria growth, during refrigeration, compared with combined effect synthetic sodium ascorbate (SA). Pork mince was formulated in six different ways sterile distilled water (NC), 100 ppm 50 SA (PC), NO2? (T1), level (100 NO2?), increased HE, 50, 25 10 GAE (T2, T3 T4). During experiment, pH all treatments, but addition alone or combination it maintained below NC value. The lowest TBARS values highest PUFA concentrations found T3, T4, PC treatments. Of samples, T2. NO-heme T2 PC. After 9 days storage, TVC results higher than 5.69 logs CFU/g Overall, obtained showed that could be promising preservative minced meat replace preservatives.