title: Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems.
abstract: The present study focuses on the effect of different levels of red grape pomace (1 and 2%, w/w) on the color changes, lipid oxidation (TBARS), antioxidant activity, microbial counts, total phenol content and sensory attributes of the sausages formulated with various levels of sodium nitrite (30, 60 and 120mg/kg). It was found that the addition of grape pomace (1%, w/w) in combination of reduced nitrite levels to the beef sausage samples reduced TBARS content and the degree of lipid oxidation. Antioxidant activity and total phenol contents were further evaluated based on DPPH scavenging activity method. A significant reduction in lightness (L*) and yellowness (b*) of systems containing grape pomace was observed, following by an increase in the oxidative stability and the radical scavenging activity. Acceptability of beef sausages was not significantly (P>0.05) affected by the addition of grape pomace and had relatively greater scores from a sensory point of view.
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
authors.forename: Fatemeh
authors.initials: F
authors.lastname: Riazi
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
authors.forename: Fariba
authors.initials: F
authors.lastname: Zeynali
authors.affiliation: Collage of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
authors.forename: Ebrahim
authors.initials: E
authors.lastname: Hoseini
authors.affiliation: Member of Scientific Board, Agricultural Engineering Research Institute, Food Engineering and Post-Harvest Technology, Res. Dept., Tehran, Iran.
authors.forename: Homa
authors.initials: H
authors.lastname: Behmadi
authors.affiliation: Hela Spice, Melbourne, Victoria, Australia. Electronic address: ssavadkoohi@gmail.com.
authors.forename: Sobhan
authors.initials: S
authors.lastname: Savadkoohi
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis; D002417:Cattle; D003116:Color; D004655:Emulsions; D005503:Food Additives / Q000032:analysis; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D009812:Odorants; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D012903:Smell; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D027843:Vitis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004655:Emulsions; D005503:Food Additives; D009573:Nitrites; D010636:Phenols; D017392:Thiobarbituric Acid Reactive Substances
keywords: Antioxidant; Beef sausage; Color; Dry red grape pomace (DRGP); Microbial analysis; Nitrite