تحسين جودة السجق البقري بأستخدام بذور العنب کمضادات أکسدة طبيعية

Abstract

Effect of different levels (100, 300 and 600 mg/kg) of grape seeds on chemical, physical, and organoleptic properties of fresh, cooked sausages and during frozen storage at -18 o C for 6 months were examined. Also, total phenolic content and phenolic compounds were determined using spectrophotometric and HPLC methods, respectively. Results showed that the yield as % and total phenolic content of grape seeds samples were 9.84±0.359 %, and 526.55±9.97 mg/g-1 extract, respectively. On the other hand, grape seeds extract contains different amounts of Gallic acid, t-Coutaric acid, e Caffeic acid, e p-Coumaric acid, (+)-catechin, (-)-epicatechin gallate, (-)-epicatechin and procyanidin B2. The values were 0.850 ± 0.012, 0.006 ± 0.001, 0.004 ± 0.001, 0.011 ± 0.005, 1.130 ± 0.14, 0.013 ± 0.002, 7.450 ± 0.32 and 2.330 ± 0.17 mg/g DM, respectively. With progress of storage period up to 6 months, the moisture and protein content decreased, while fat, ash, fiber, carbohydrates and energy value, increased. Sausage with 600 mg/kg grape seeds recorded the lowest T.B.A value. Also, addition of grape seeds to sausages enhancement of all tested physical properties and organoleptic evaluation by different rates.