INFLUENCE OF SPENT COFFEE GROUND EXTRACTS ON THE PHYSICOCHEMICAL PROPERTIES OF MINCED PORK SEMI-FINISHED PRODUCTS DURING STORAGE
DOI:
https://doi.org/10.31359/2312.3990.2026.39.1.6Keywords:
minced meat products, lipid oxidation, storage stability, natural antioxidants, spent coffee grounds, subcritical water extractionAbstract
Lipid oxidation in meat semi-finished products leads to the formation of undesirable compounds that deteriorate the nutritional composition (e.g., essential amino acids and fatty acids) and sensory attributes (color, odor, taste, and texture), thereby reducing shelf life and consumer acceptability.
The insoluble residue obtained after coffee brewing is a by-product widely known as spent coffee grounds (SCG). Owing to their strong antioxidant properties, SCG can be effectively utilized as a natural antioxidant in the production of meat semi-finished products.
The aim of this study was to investigate the effect of SCG extracts obtained using different extraction technologies on the physicochemical properties of minced pork semi-finished products during storage. The object of the study was fresh minced pork (ham cut) mixed with 1.5% salt and 20% pork fat.
To achieve this aim, the following objectives were addressed: determination of rational parameters for subcritical SCG extraction; evaluation of the polyphenol content and antioxidant activity of subcritical SCG extracts; and analysis of quality changes in pork semi-finished products formulated with different amounts of subcritical SCG extracts, ethanolic Soxhlet SCG extracts, and the synthetic antioxidant BHT. The following parameters were evaluated: pH, lipid oxidation, polyphenol content, antioxidant activity, and color characteristics in the CIE Lab* system (L*, a*, b*, C*, h*).
Subcritical SCG extracts were obtained using a high-pressure reactor (RVD-02-500). Physicochemical parameters of the extracts and semi-finished products were determined using conventional analytical methods. Subcritical water extraction was found to ensure maximum polyphenol recovery. The optimal extraction parameters for SCG (a 50:50 mixture of Coffea arabica L. and Coffea robusta, particle size 0.6 ± 0.1 mm) were experimentally established as follows: temperature 220°C, extraction time 35 min, pressure 4 MPa, and hydromodule 1:20. Six samples of pork semi-finished products were evaluated: control; F1 (0.05% ethanolic Soxhlet SCG extract); F2 (0.1% ethanolic Soxhlet SCG extract); F3 (0.05% subcritical SCG extract); F4 (0.1% subcritical SCG extract); and BHT (0.02% BHT).
Comparative analysis of raw pork patties demonstrated that, compared with the control and BHT-treated samples, SCG extracts effectively improved storage stability at 4 °C for 9 days by maintaining pH and slowing lipid oxidation. On day 9, samples F3 and F4 (0.05% and 0.1% subcritical SCG extracts, respectively) exhibited the highest pH values (5.79 and 5.77) and the lowest levels of lipid oxidation (0.023 and 0.03 mg MDA/kg, respectively).
Subcritical SCG extracts were more effective than ethanolic Soxhlet extracts and BHT in preserving product color during storage. The content of chlorogenic acid (CGA), total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) in the samples followed the order: T4 > T3 > T2 > T1. Assessment of antioxidant activity using DPPH• radical scavenging assay, ABTS•+ radical cation decolorization assay, ferric reducing antioxidant power (FRAP), and reducing power assay (RPA, ferricyanide/Prussian blue method) confirmed the effectiveness of SCG extracts in the same order: T4 > T3 > T2 > T1. Thus, subcritical SCG extracts can be incorporated into pork patty formulations to inhibit oxidative reactions and reduce quality deterioration during refrigerated storage at 4 °C.
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