Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 7

Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions

Evelyn Rivera-Toapanta1*, Maria Jose Oruna2, Carlos Terriente3, Joel Gonzalez1, Luis Guerrero1, Ana Claret1, Jane Paker2, Marta Gil1 and Maria Angels Oliver1

1IRTA, Food Industries, Finca Camps I Armet’s, Monells, Spain
2The University of Reading, Department of Food and Nutritional Sciences, Whiteknights, Reading, England
3Formely at IRTA, Spain

*Corresponding Author: Evelyn Rivera-Toapanta, IRTA, Food Industries, Finca Camps I Armet’s, Monells, Spain.

Received: May 26, 2022; Published: June 30, 2022


This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties were elaborated with 1.5 and 3.0g of RC and with or without 0.03g of ascorbic acid. The results suggested that the patties with 15% fat (lower fat, higher α -tocopherol), would be healthier than the ones with 23% fat. The patties containing RC had similar amounts of vitamins C and E, which differed significantly from control. The results indicated that RC could reduce the patty lipid oxidation together with ascorbic acid and this could be a good alternative for food industry. The rose hip.

Flavour did not show significant differences and its scores were low, suggesting that rose hip extract did not influence negatively the taste of the patties as well as their texture. However, future research is needed to test different concentrations of the extract

Keywords: Majorcan Black Pig Patties; Rose Hip Extract (Rosa Canina L.); Innovative Meat Products; Vitamin C, E; Warmed-Over Flavour; Volatile


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Citation: Evelyn Rivera-Toapanta., et al. “Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions". Acta Scientific Nutritional Health 6.7 (2022): 123-139.


Copyright: © 2022 Evelyn Rivera-Toapanta., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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