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96 Wild Edible Plants
the shelf- life of baked cutlets during storage. Black cumin seeds (Figure 3.1b) were
grinded to obtain powder. Extraction process was carried out by adding 5 g of powder
into 50 ml of ethanol and was kept on the shaker for 12 hours. Then extracts were
centrifuged at 1100 rpm during 10 minutes, followed by ltration (Thilakarathna
et al., 2018).
The changes in quality characteristics of minced semi- nished meat products when
using black cumin seed extract were studied. Cutlets were made from pork cutlet gutted
(29.7%), poultry meat collapsed (26.0%), protein- lipid fraction of hydrated rapeseed
in the ratio 1:1 (15.0%), breadcrumbs (4.0%), onions peeled (2.0%), melange (2.0%),
salt (1.2%), black pepper (0.1%), and water (20.0%). In samples with black cumin seed
extract, the certain amount of water was replaced with the appropriate amount of black
cumin seed extract: 0.1, 0.2, and 0.3% to the weight of minced meat for cutlets. All
ingredients were mixed together.
About 75 g of minced meat was used to form a cutlet, then it was baked in a
preheated electric oven at 180±5°C for 15 min. Cutlets were left for 10 min until the
internal temperature reached approximately 75±2°C as recorded by a digital probe
thermometer (TLC 700). They were cooled at room temperature. The cutlets were aerobically packed in a zip- top plastic bag after cooling and stored at 4±1°C.
3.3.1 Sensory Indicators of Cutlets with
Black Cumin Seed Extract
Sensory indicators of products are one of the main factors in determining the rational
dosage of prescription components. Color, aroma, consistency, succulence, and overall
assessment were found for minced semi- nished meat products (cutlets) with different
dosages of black cumin seed extract. The analysis was conducted after preparing and
on the 10th day of storage of cutlets. Sensory properties were evaluated: color, aroma,
consistence, succulence. The evaluation was carried out by a group of tasters of 50
people according to a ve- point system, where 5 was the highest rating, and 1 the
lowest. Overall assessment for cutlets with black cumin seed extract decreased with
increasing the storage period, but they were satisfactory until the 10th day of storage
(Figure 3.3).
The addition of black cumin seed extracts did not have a negative effect on taste,
consistency, and overall evaluation of cutlets. Cutlets with 0.3% black cumin seed
extract had better color than other samples that may be due to the high antioxidant
activity of the additive, which prevents autoxidation of cutlets containing myoglobin.
Taste of cutlets during storage became worse compared to the taste after preparation
because of the increased lipid oxidation, release of free fatty acids, and dissipation of
volatile compounds in the case of aerobic refrigerated storage. Cutlets with 0.3% black
cumin seed extract had a better taste than other samples, which can be explained by
retardation lipid oxidation due to the higher antioxidant activity in the case of bigger
amounts of extract addition. This is consistent with the results of Ražná et al. (2018),
which showed that black cumin seeds contained in 1 g: total polyphenols, 4.22 mg
gallic acid equivalent; total avonoids, 10.91 mg quercetin equivalent; total phenolic
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 97
FIGURE 3.3 Sensory properties for cutlets with black cumin seed extract: a – after
preparation; b – on the 10th day of storage.
acids, 5.07 caffeic acid equivalent, and had antioxidant activity assessed with the 2,2-
diphenyl- 1- picrylhydrazyl (DPPH) method 1.18 mg Trolox equivalent (TE)/ g, and with
the phosphomolybdenum method, 45.23 mg TE/ g. Consistency of cutlets became worse
during storage, especially for the control sample. It can be due to greater moisture loss
and protein degradation, resulting in reduced product moisture retention (Garcia- Arias
et al., 2003).
The succulence signicantly reduced during storage. However, cutlets containing
0.3% black cumin seed extract were more succulence, which can be attributed to
increased moisture retention in the cutlets during cooking and gradual loss of moisture
from the products during storage.
3.3.2 Effect of Black Cumin Seed Extract on Cutlets’
Quality During Storage
Lipid oxidation, which usually takes place in products with high fat content during
storage, inuences sensory indicators of cutlets (Monteiro et al., 2020). The pH value
of cutlets was measured in homogenized minced meat for cutlets using a desktop digital
pH meter (Figure 3.4). The analysis was conducted after preparing cutlets and on the
5th, 10th, and 15th day of their storage.
The initial pH of cutlets with 0.1%, 0.2%, and 0.3% black cumin seed extract was
lower than in the control by 0.48%, 1.12%, and 2.24%, respectively. A decrease in the
98 Wild Edible Plants
FIGURE 3.4 Change in pH value during storage of cutlets.
pH values was observed during storage for all variants of cutlets. The change in the pH
of cutlets with black cumin seed extract was due to higher acidity of the additives (pH
5.2) compared to water having neutral pH. On the 15th day of storage, the pH of the
cutlets with 0.2% and 0.3% black cumin seed extract decreased by 0.8% and 2.27%,
while the pH of cutlets with 0.1% was the same as for the control. Oxidative processes
in meat products occur less intensely at lower pH values and the product can be stored
longer without loss of taste (Raj et al., 2020).
In meat processing technology, an important indicator of the freshness preservation is the acid value (Wirkowska- Wojdyła et al., 2021), since the fat present
in cutlets is subject to hydrolytic breakdown followed by oxidation of decomposition products. Acid values were determined according to the ISO method
6602009 by titration of fat samples with 0.1M ethanolic potassium hydroxide solution. Acid values (mg KOH/ g), increased in all cutlets during the storage period
(Figure 3.5).
Acid value in the control cutlets increased by 21.4% during 15 days of storage,
but for cutlets with 0.1%, 0.2%, and 0.3% black cumin seed extract a smaller raise of
acid value was observed by 20.5%, 19.2%, and 9.7%, respectively. On the 15th day
of storage, the acid value of the cutlets with 0.1%, 0.2%, and 0.3% black cumin seed
extract decreased compared to control by 3.2%, 4.8%, and 10.3%, respectively. These
ndings are consistent with those of Rahman et al. (2021), who showed that the free
fatty acid values in cooked beef patties with 0.1– 0.3% black cumin seed extract varied
from 0.126 to 0.113% by the 15th day of refrigerated storage and were lower than in
the control.
To characterize the accumulation of fat decomposition products as a result of
exposure to oxygen, the peroxide value of the cutlets was determined during the storage
period of 15 days (Figure 3.6).
Peroxide value increased by 16.3% during storage of control cutlets, but in cutlets
with 0.1%, 0.2%, and 0.3% black cumin seed extract this increase was much lower and
Wild Edible Plants in the Manufacturing of Bakery/Meat Products 99
FIGURE 3.5 Change in acid value during storage of cutlets.
FIGURE 3.6 Change in peroxide value during the storage of cutlets.
consisted of 8.4%, 7.5%, and 6.4%, respectively. Thus, the degree of primary oxidation
of lipids in the control cutlets was higher than the rate in cutlets added with black cumin
seed extract. The obtained data make it possible to predict a better preservation of the
quality of cutlets with black cumin seed extract during storage in a zip- top plastic bag
at 4±1°C.
100 Wild Edible Plants
3.4 CONCLUSIONS
Edible wild plants contain functional food ingredients and can be used in manufacturing of various food products to enhance their nutritional value and extend their
shelf- life. Besides that, addition of plant extracts could improve technological and sensory parameters of bakery products and diminish oxidative processes in meat products
because of their high antioxidant activity.
Partial replacement of water with laminium extract in the manufacturing of wheat
bread resulted in an increase in gas- forming capacity of the dough. Gas- holding capacity of the dough did not change but the thinning of the dough reduced. Lamium extract
had also a positive effect on the specic volume of bread and the elasticity of the crumb.
Sensory properties of baked cutlets added with black cumin seed extract such as
taste, consistency, and overall evaluation were highly appreciated by evaluators. Color
score was higher for cutlets with black cumin seed extract, because of prevention of autoxidation. Cutlets with black cumin seed extract were more succulent than control. The
pH of cutlets decreased and the acid values increased during storage in zip- top plastic
bags at 4±1°C. A less intense change was in the acid value of samples with black cumin
seed extract than without it. The degree of primary oxidation of lipids in samples with
black cumin seed extract was lower than in the control.
Thus, lamium extract is useful to include to the recipe of bread to increase its
technological parameters, nutritional value, and thus quality indicators, meanwhile
black cumin seed extract was added to baked cutlets by showing their antioxidant properties, ensuring the stabilization of lipids during 15 days of storage in zip- top plastic
bags at 4±1°C. It should be pointed out that based on our experience, further testing
is needed in the way of application of lamium extract and black cumin seed extract in
functional food production.
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