This study aimed to investigate the effect of grape seed extract (GSE) on sensory attributes, delaying lipid oxidation and bacterial
growth in raw fresh minced beef during refrigerated storage at 4°C for 10 days. In addition, a synthetic antioxidant (BHT 0.01%) and
a control group were used, thus there were five groups of minced beef: Control, BHT 0.01%, GSE 50, GSE200 and GSE1000. Overall
acceptability, pH and total bacterial counts (TBC) of the control and treated minced beef samples were determined every 48 hr s
during refrigerated storage. Development in lipid oxidation was measured by thiobarbituric acid -reactive substances (TBARs) and
antioxidant activity (AOA %). Scores of overall acceptability of all treated minced beef samples were more acceptable than
untreated controls. GSE reduced pH values significantly (p GSE50 > BHT >
Control. Our findings suggest that grape seeds, as a natural agro-waste, could be very effective in extending shelf life and delaying
lipid oxidation of minced beef during chilling without affecting sensory attributes, providing the consumer with more healthf ul food
containing a natural antioxidant and antibacterial additive, as an alternative to synthetic additives. |
