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 4 months 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.