POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 7, Issue 1, January 2016, Page 19-25 PDF (441.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.42788 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
A. R. M. El-Zainy; A. E. Morsy; Amal G. Sedki  ; Noha M. Mosa
| ||||
| Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt. | ||||
| Abstract | ||||
| This study was carried out to investigate the effect of polyphenols extracted from grape seeds (GPE) on chemical composition, lipid oxidation and microbial growth in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at -18°C for 3 months. GPE was added by 0.02 and 0.04% to beef sausage during making sausage. Results indicated that GPE is better in terms of lower TBARS value and total bacterial count (TBC) in sausage . In addition, GPE had synergistic antioxidant and antimicrobial effect to nitrite. Therefore, it is suggested that grape seeds, as a natural agro-waste, could be used to prepare polyphenols extract to extend the shelf-life of sausage, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin. | ||||
| Keywords | ||||
| Antimicrobial; antioxidant; grape seed polyphenols; nitrite; sausage | ||||
|
Statistics Article View: 143 PDF Download: 436 |
||||
