Effect of grape seed extract on oxidative, microbiological and sensory quality Investigations on chevon slices at refrigerated storage

摘要

The present study involved application of grape seed extract (GM, a plant origin by-product of wine industry as a part of chevon (goal meat) product formulation and evaluation of developed chevon slices for quality attributes under refrigeration (4 +/- 1 degrees C]. Perusal of results revealed the significant (P <= 0.05) reduction in TBARS (thiobarbituric acid reactive substances) and FFA (free fatty acids) values. Further, CIE color values (L*, a*, b*) of meat slices were significantly (P <= 0.05] affected by GSE in later part of storage. Microbial counts like total plate count, psychrotrophic count and yeast and mold count were also found to be significantly (P <= 0.05) affected by the GSE when incorporated at 0.2% level. The GSE at 0.2% level was well accepted by the sensory panel and was not noticeable on the subjective sensory analysis. The findings indicated the antioxidative and antimicrobial potential of GSE.