Effect of grape seed extract on colour, sensory properties and oxidative stability of beef

摘要

The effect of grape seed extract (GSE) on colour, sensory properties and oxidative stability of raw beef patties stored at 2 °C for 10 days was studied. Fresh beef was ground, then mixed with GSE (0, 500,1250 and 2500 mg/kg of meat) and salt (2%). The patties were elaborated, stored at 4 °C and evaluated the days 0,1, 3, 6, 8 and 10 after processing. The instrumental colour was determined using the CIELAB system, the oxidative stability was evaluated according to the value of thiobarbituric acid-reactive substances (TBARS), and the colour and odour were evaluated by a panel of semi-trained judges. All doses of natural antioxidants were effective preventing rancidity of the product. In general, the addition of grape seed extract reduced the values of L~*a~*b~*. Sensory variables of colour and odour were greatly influenced by the display time, resulting in off-odour and dark colour. Due to the high efficiency of the natural antioxidant, it can be concluded that the lowest dose would be enough to prevent rancidity of meat.