Sea buckthorn seeds are a promising raw material for the development of meat products

Abstract

The sea buckthorn seeds (Hippophae rhamnoides L.) are a promising source of raw materials for the food industry with significant scientific interest. These seeds are known for their rich nutrient content, including protein (24-25%), lipids (12-15%), carbohydrates (23-25%), fiber (14-15%), pectin (3-4%), starch (2-3%), as well as biologically active compounds such as bioflavonoids (1.2-1.5%), tocopherol (40-50 mg%), carotenoids (4.0-4.5%) and ascorbic acid (5.5-7.0 mg%). The research aim was to analyze the possible use of sea buckthorn seeds and to determine their optimal concentration in meat products such as sausages. Four experimental samples were developed: the control sample and samples with 5%, 10%, and 15% sea buckthorn seed powder, proposed as a meat protein substitute. The sensory analysis showed that the sample with 10% added sea buckthorn seed powder scored 4.57 points, the highest score out of a maximum of 5.00. Analysis of the protein content demonstrated that adding sea buckthorn seed powder, replacing the raw material (meat), did not negatively impact the samples. The protein content of the control sample was 14.68% and the sample with 15% added sea buckthorn powder was 14.75%. Flavonoid content was determined in the seed powder and the finished product. sea buckthorn seed powder contains 42.5 mg/100 g isoramnetin-3-sophorophoside-7-glucoside (iRH 3s 7r) and 123.2 mg/100 g isoramnetin-3-diglucozide-7-glucoside (iRH-3dg-7r). A perfect linear correlation was observed between the amount of sea buckthorn seed powder used in the sausage’s recipe and the flavonoid content of the powder. The degree of transformation of flavonoids during the technological process of sausage production was calculated. In the finished product, 63% of the total flavonoid content was retained with 5% white sea buckthorn seed powder and 42% in the sample with 15%. This correlates with a decrease in the moisture content of the samples from 73.02% in the control sample to 47.82% in the 15% sample. The results demonstrate that the sea buckthorn seeds in optimal concentration (10%) can be used as a raw material to replace meat in sausages.