EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 3, Issue 3, March 2012, Page 173-184 PDF (574.36 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75346 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Gehan A. Goneim* | ||||
| Food Industries Dept., Fac. of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| This study was conducted to evaluate effect of ginger and sumac using at levels of 150 and 300ppm (phenolic compounds as gallic acid) on quality of fresh beef sausage stored at 5±2°C for 5 days. Phenolic compounds in sumac and ginger extracts were identified and determined by HPLC, antioxidant activity of sumac and ginger extracts were screened using DPPH radical scavenging methods. pH, total volatile nitrogen (TVN) and tiobarbituric acid (TBA) were determined in studied treatments after 0, 1, 3 and 5 days as an indicator of spoilage. From obtained results, it could be seen that inhibition percentage values ranged from 60.72 to 90.47% and 41.72 to 81.43% for ginger and sumac extracts, respectively. Addition of ginger or sumac to sausage formula reduced pH, TBA and TVN values compared with control sample. Organoleptic evaluation results indicated that there were no significant differences between all treated sausage samples with sumac compared with control. So, it could be recommended to use these spices, ginger and sumac, as antioxidative and flavoring agents to prolongate meat products shelf life. | ||||
| Keywords | ||||
| Spices; Phenolic compounds; DPPH; Fresh sausage; Sumac; Ginger | ||||
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