Effect of Grape Pomace Extract as an Antioxidant in Goat Meat Sausage

Abstract

This study compared Cynthiana grape pomace extract (GPE) and commercial grape seed extract (GSE) to common antioxidants used to prevent lipid oxidation in fresh goat meat sausage. Sausages were manufactured from lean goat meat (70 %), goat fat (30 %) and 2.7 % smoked polish kielbasa seasoning spices. Antioxidants GPE, GSE, and butylated hydroxytoluene (BHT) were added to the sausage at levels of 1.135, 5.625, and 3.405 g/5.0 kg sausage (respectively) to test their effectiveness. Fresh sausage was fabricated, placed on foam trays, overwrapped with PVC, then refrigerated at 4 C for 28 days. The total antioxidant activity of (GSE) and (GPE) was measured in this study using the oxygen radical absorbance capacity (ORAC) method. The results showed that the (GSE) had a higher ORAC activity than the (GPE). Also, the effect of these natural antioxidants on the quality of goat sausages microbial content, lipid oxidation, color, sensory attributes, and proximate analysis was determined. The L* value of all the samples increased. However, the* redness and b* yellowness decreased (p<0.05) during storage. The GSE-containing samples showed slightly lower thiobarbituric acid formation of TBARS, followed by GPE, after 28 days. GSE and GPE did not significantly decrease (p<0.05) microbial growth compared to the controls. The antimicrobial effect of GSE and GPE did not help to prevent microbial spoilage in goat meat sausages.