11th World Congress, Vienna, Austria.

20-21 June 2017

Polyphenols Applications’
Abstract nº 161

PORK PATTIES ENRICHED WITH VEGETAL INGREDIENTS TO

ENHANCE HEALTH BENEFITS FOR CONSUMERS
OLIVER, M. Àngels; VITALE, Mauro; RIVERA-TOAPANTA, Evelyn ; GONZALEZ, Joel; DÌAZ, Isabel; GIL, Marta.
IRTA, Product Quality, 17121, Monells, Spain
mariaangels.oliver@irta.cat

Conclusions
Majorcan Black Pig patties enriched with beta- glucans and polyphenols were obtained with addition of mushrooms and bilberries.
These bioactive compounds may provide health benefits for consumers

Introduction Material and Methods

 The Porc Negre Mallorquí
(PNM, Majorcan Black Pig) Five types of patties (120g) were prepared using hams and shoulders
is an endangered from PNM: Control PNM meat (C) , and adding : shiitake (T1) , porcini
autochthonous breed from (T2) mushrooms, dehydrated bilberries and bilberries extract (T3), and
Mallorca Island (González dehydrated bilberries (T4), (see Table 1).
et al; 2013).

Innovations to maintain 1. Laboratory analysis:

and expand the market
share and availability of • The total amount of polyphenols from the
traditional pork products bilberries was determined by a colorimetric
from PNM are needed. method with gallic acid as standard (Cantin et
al.; 2009).
• The % of β-glucans in the mushrooms was
The aim of the study was to have high sensory quality pork patties evaluated by Megazyme kit K-YBGL09/14.
which may provide health benefits for consumers

2. Sensory test:

Results • A six-member trained panel evaluated the

acceptability of the patties, using a 5 point
1. PATTIES CONTENT IN ANTIOXIDANTS AND β-GLUCANS scale. Odour, taste, texture and global
acceptability were determined.
35 18000

30
14000 2. SENSORY EVALUATION OF PATTIES (TRAINED PANEL)
25

20 10000 16400 ± All evaluations fell between 3 (not like nor dislike) and 4 (like).To better
15 29.87±1,36 1217 underline the differences between treatments, the data on the radar plot
23.59±1,42 6000
are represented in this range.
10
7440 ± 520
5 Odour
2000
0
Shiitake Porcini 4.0

Figure 1. Content of β – 3.8

Figure 2: Content of polyphenols
glucans (g/100g dehydrated (mg acid gallic/ g sample,±SD) 3.6
sample, ± SD) in mushrooms.
3.4

3.2
Table 1. Content of polyphenols and β-glucans in PNM patties
Global Acceptability 3.0 Texture
Vegetal ingredient Functional ingredient
Treatment
per kg PNM meat per patty (120 g)

T1 10 g shiitake 0.36 g β-glucans

T2 10 g porcini 0.28 g β-glucans

T3 20 g bilberries2 28.6 mg polyphenols

T4 20 g dehydrated bilberries 17.8 mg polyphenols

C Control T1 Shiitake Taste
T2 Porcini T3 Bilberries+extract
2:
10 g dehydrated bilberries + 10 g bilberries extract

The Majorcan Black Pig patties were enriched with 28.6 mg and 17.8 mg of total polyphenols (bilberries) and with 0.36 g
and 0.28 g of β-glucans (mushrooms) with respect to the control.

ACKNOWLEDGMENTS: This work has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 634476 (Project acronym:
TREASURE). The authors thank Maria José Bautista and Agustí Quintana for their technical assistance.