Reformulated meat product with wild garlic and chestnut flour


Anca Mihaela Dicu, Simona Perța-Crișan, Ionela-Marinela Rotar, Claudiu-Ștefan Ursachi

Volume 28, Issue 1;
Pages: 89-95; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


In recent years, one of the meat industry’s goals has been focused on developing meat products with functional ingredients, in order to improve their nutritional profile and prevent the risk of specific diseases’ appearance. The main purpose of this work was the preparation of a reformulated meat product with the addition of wild garlic and chestnut flour, aiming the improvement of its nutritional characteristics, reducing the fat content and extending the shelf life. The classic mixture of ingredients for concerned meat product was used as a control sample, while other four samples were reformulated by the partially addition of wild garlic and chestnut flour in different proportions. Total phenolic compounds of wild garlic and chestnut flour was determined according to the Folin–Ciocalteu method. Water binding capacity and oxidative stability of reformulated samples were evaluated in relation with the control sample.

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