Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage

This study aimed at evaluation the effect of addition of shredded black chokeberry (Aronia melanocarpa) pomace on the quality of heat-treated and vacuum-packed pork burgers stored for 14 days at +4C. Four burger treatments: control (BC), and products with 2%, 3.5% and 5% of chokeberry pomace (B2, B3.5 and B5, respectively) were analysed for physicochemical and microbiological properties. The use of chokeberry pomace resulted in an increase (p < 0.05) in thermal loss and a decrease (p < 0.05) in the pH, and differentiated (p < 0.05) the contents of water, protein, fat and salt in burgers. The chokeberry pomace affected the colour of burgers; products B2, B3.5 and B5 were significantly (p < 0.05) darker, and were characterized by greater redness, and lesser yellowness than BC product. Moderate antimicrobial properties of chokeberry pomace were recorded on the last day of burgers storage, when lower (p < 0.05) numbers of LAB and Pseudomonas spp. bacteria were found in products B2-B5 than in the BC product. It seems advisable to continue research on the use of chokeberry pomace, but in a processed form, taking into account the sensory quality.