The results of the research on the effect of the addition of mulberry leaf extract on lipid oxidation, microbiological stability and sensory quality of model meat pâtés

Pork pâtés were prepared by replacing 20% of animal fat with rapeseed oil, and water extract of mulberry leaves was added in the proportion of 0.2%, 0.6% and 1.0%. The work monitored physicochemical (changes in PV, TBARS, AChE, BChE, pH, water activity); microbiological (total count of mesophilic bacteria, Enterococcus number, Enterobacteriaceae, Pseudomonas number) and sensory changes of samples stored for 15 days in refrigerated conditions. Samples for testing were taken on days 1, 5, 8, 12 and 15 after production.