title: Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
abstract: To compare grape seed extract (GSE) to common antioxidants in a pre-cooked, frozen, stored meat model system sausage was manufactured from lean beef (70%), pork fat (28%), and salt (2%). Antioxidants added for comparison with control included grapeseed extract (100, 300, and 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70 °C, overwrapped in PVC, then frozen at - 18 °C for 4 months. GSE- and PG-containing samples retained their fresh cooked beef odor and flavor longer (p < 0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p < 0.05) than those of controls after 4months of storage. The L* value of all samples increased (p<0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p < 0.05); those of GSE-containing samples did not change significantly (p > 0.05) over the storage period.
authors.affiliation: Department of Food Science and Human Nutrition, University of Illinois, 202 Agricultural Bioprocess Laboratory, 1302 West Pennsylvania Avenue, Urbana, IL 61801, United States.
authors.forename: S
authors.initials: S
authors.lastname: Kulkarni
authors.forename: F A
authors.initials: FA
authors.lastname: DeSantos
authors.forename: S
authors.initials: S
authors.lastname: Kattamuri
authors.forename: S J
authors.initials: SJ
authors.lastname: Rossi
authors.forename: M S
authors.initials: MS
authors.lastname: Brewer
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle; D003116:Color; D003296:Cooking / Q000379:methods*; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D005615:Freezing; D056604:Grape Seed Extract / Q000737:chemistry*; D006361:Heating; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products; D010084:Oxidation-Reduction; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D056604:Grape Seed Extract; D017392:Thiobarbituric Acid Reactive Substances