Author, Institution: Kristi Kerner, Kaunas University of Technology
Science area, field of science: Natural Sciences, Chemistry, N003
Scientific Supervisors: Prof. Dr. Petras Rimantas Venskutonis (Kaunas University of Technology, Natural Sciences, Chemistry, N003)
Prof. Dr. Ivi Joudu (Estonian University of Life Sciences, Estonia, Natural Sciences, Biochemistry, N004)
Dissertation Defense Board of Chemistry Science Field:
Prof. Dr. Daiva Leskauskaitė (Kaunas University of Technology, Natural Sciences, Chemistry, N003) – chairperson
Prof. Dr. Eglė Arbačiauskienė (Kaunas University of Technology, Natural Sciences, Chemistry, N003)
Prof. Dr. Reet Mandar (University of Tartu, Estonia, Medical and Health Sciences, Medicine, M001)
Prof. Dr. Ulvi Moor (Estonian University of Life Sciences, Estonia, Agricultural Sciences, Agronomy, A001)
Assoc. Prof. Dr. Milda Pukalskienė (Kaunas University of Technology, Natural Sciences, Chemistry, N003)
Dissertation defense meeting will be at Rectorate Hall of Kaunas University of Technology (K. Donelaičio 73-402, Kaunas)
The doctoral dissertation is available at the library of Kaunas University of Technology (Gedimino 50, Kaunas) and on the internet: K. Kerner el. dissertation.pdf
Annotation: One of the most significant trends in the food science and technology is the upcycling of agri-food processing side-streams for the recovery of high nutritional value compounds and the production of health-beneficial components for diverse uses, including meat products. Fruit processing by-products are rich in polyphenolic antioxidants. Small fruits are therefore particularly interesting for upcycling into more valuable materials. For that, the use of novel green extraction technologies has been tested. The aim of the current research is to evaluate the possibilities of using selected innovative plant origin ingredients (hemp (Cannabis sativa L.) seedcake, sweet grass (Hierochloe odorata (L.) P. Beauv.), blackcurrant (Ribes nigrum L.) seed and rowanberry (Sorbus aucuparia L.) pomace) in meat products by assessing their effects on various quality parameters and the formation of products of chemical reactions. For achieving the aim, promising plant origin ingredients were selected and characterized; plant materials were recovered by using various green extraction methods, added into the meat products at different concentrations and evaluated their effect on the quality characteristics (colour parameters, pH-value, aw, chemical composition, cooking loss, oxidation, sensory assessment and untargeted metabolomics) of meat products. The current research demonstrated that the selected plant origin ingredients may be considered as promising antioxidants to be used in cooked meat products at concentrations 1–5%, which improved their quality characteristics and chemical profile.
April 8 d. 10:00
Rectorate Hall at Kaunas University of Technology (K. Donelaičio 73-402, Kaunas)
Įtraukti į iCal
