Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage

Abstract

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders

“…Studies on the colour of cooked pork sausages during storage with GADF concentrations of 0.5% and 1% were carried out by Ryu et al . (). The authors observed that the L* and b* values of the experimental sausages slightly decreased during storage.…”

“…More recently, Ryu et al . () measured the shear forces for cooked pork sausages containing 1% of grape pomace powders, in relation to the days of storage. No differences were found up to 3 days of storage; however, for a long time, they measured a significant increase in the shear forces for the experimental samples.…”

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

“…To maintain the desired color, plant-derived antioxidants have been tested on fresh meat with positive impacts because of the interrelationship between lipid peroxidation and myoglobin stability (Baron & Andersen, 2002;Faustman, Sun, Mancini, & Suman, 2010;Joseph, Nair, & Suman, 2015;Wettasinghe & Shahidi, 1997b). However, while several investigations (Carpenter, O'grady, O'callaghan, O'brien, & Kerry, 2007;Fernández-López et al, 2003;Kong, Zhang, & Xiong, 2010;Ryu, Shim, & Shin, 2014) reported an increase in redness of cooked patties/sausages containing plant-derived extracts, other studies Sasse, Colindres, & Brewer, 2009) documented no effect among several natural ingredients. Natural antioxidants can be added to PMPs to prevent lipid oxidation, delay development of off-flavors, and improve color stability without toxicological and carcinogenic effects (Kumar, Yadav, Ahmad, & Narsaiah, 2015).…”

Applications of Wine Pomace in the Food Industry: Approaches and Functions

“…Wine pomace products have been applied in meat products from different species such as beef (Ahn and others , ), pork (Carpenter and others ; Sasse and others ), chicken (Shirahigue and others ), turkey (Mielnik and others ), goat (Rababah and others ), and buffalo (Tajik and others ), usually in patties or sausages that permit an acceptable homogeneity of the product in the matrix (Ryu and others ; Liu and others ; Wagh and others ). In the case of intact muscles (such as chicken breasts or steaks), the products can be applied by pressurized tumbling (Rababah and others , ), by rubbing with the dehydrated product (Wong and Kitts ), by dipping the meat product into a mix or solution containing the antioxidant (Vaithiyanathan and others ) such as frying batters (Cagdas and Kumcuoglu ) and marinades (Gibis and Weiss ), and by spraying the antioxidant onto the surface of the meat (Camo and others ).…”