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The effect of grape pomace extract as an antioxidant in goat meat sausage.

机译：葡萄果渣提取物在山羊肉香肠中作为抗氧化剂的作用。

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摘要

This study compared Cynthiana grape pomace extract (GPE) and commercial grape seed extract (GSE) to common antioxidants used to prevent lipid oxidation in fresh goat meat sausage. Sausages were manufactured from lean goat meat (70 %), goat fat (30 %) and 2.7 % smoked polish kielbasa seasoning spices. Antioxidants GPE, GSE, and butylated hydroxytoluene (BHT) were added to the sausage at levels of 1.135, 5.625, and 3.405 g/5.0 kg sausage (respectively) to test their effectiveness. Fresh sausage was fabricated, placed on foam trays, overwrapped with PVC, then refrigerated at 4 C° for 28 days. The total antioxidant activity of (GSE) and (GPE) was measured in this study using the oxygen radical absorbance capacity (ORAC) method. The results showed that the (GSE) had a higher ORAC activity than the (GPE). Also, the effect of these natural antioxidants on the quality of goat sausages microbial content, lipid oxidation, color, sensory attributes, and proximate analysis was determined. The L* value of all the samples increased. However, the* redness and b* yellowness decreased (p<0.05) during storage. The GSE-containing samples showed slightly lower thiobarbituric acid formation of TBARS, followed by GPE, after 28 days. GSE and GPE did not significantly decrease (p<0.05) microbial growth compared to the controls. The antimicrobial effect of GSE and GPE did not help to prevent microbial spoilage in goat meat sausages.
机译：这项研究将辛西娅葡萄果渣提取物（GPE）和商业葡萄籽提取物（GSE）与用于防止新鲜山羊肉香肠中脂质氧化的常用抗氧化剂进行了比较。香肠由瘦山羊肉（70％），山羊脂肪（30％）和2.7％熏制的波兰基尔巴萨调味香料制成。将抗氧化剂GPE，GSE和丁基化羟基甲苯（BHT）分别以1.135、5.625和3.405 g / 5.0 kg香肠的水平添加到香肠中，以测试其有效性。将新鲜的香肠制成，放在泡沫盘上，用PVC包裹，然后在4°C下冷藏28天。本研究使用氧自由基吸收能力（ORAC）方法测量了（GSE）和（GPE）的总抗氧化活性。结果表明（GSE）具有比（GPE）更高的ORAC活性。同样，确定了这些天然抗氧化剂对山羊香肠微生物含量，脂质氧化，颜色，感官属性和邻近分析质量的影响。所有样品的L *值增加。然而，在储存过程中，*红色和b *黄色降低（p <0.05）。含GSE的样品显示28天后，TBARS的硫代巴比妥酸形成量略低，其次是GPE。与对照相比，GSE和GPE并未显着降低（p <0.05）微生物生长。 GSE和GPE的抗菌作用无助于防止山羊肉香肠中的微生物变质。

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  • 作者

    Al Hakeem, Ban Adnan.;

  • 作者单位

    Oklahoma State University.;

  • 授予单位 Oklahoma State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 M.S.
  • 年度 2012
  • 页码 93 p.
  • 总页数 93
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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