Development of a functional meat product with sea buckthorn oil and analysis of its sensory and physicochemical quality

The present study was carried out to follow the technological manufacturing process of functional meat products three batches of pork tenderloin injected with sea buckthorn oil in three different proportions of 1, 3, and 5% and to analyze their quality. The products were obtained in the Meat and Meat Products Microproduction Workshop of the University of Life Sciences Iasi. After the experimental batches were made, their sensory and physical-chemical analysis was carried out. The sensory analysis of the three types of muscle injected with sea buckthorn oil involved the application of a CATA questionnaire to a group of evaluators, which showed that these products have good consumer acceptability, especially the 3% and 1% sea buckthorn oil batches. The physicochemical aspects were analyzed in terms of color, pH, and raw chemical composition. The colorimetric analysis showed a decrease in the brightness of the samples with an increase in the amount of sea buckthorn oil in the batch. As for the chemical analysis, the increase in the amount of sea buckthorn oil resulted in very different values between batches.