Antioxidative effect of grape (Vitis vinifera) seed extract on refrigerated stored (4±1°C) chicken meat patties

摘要

Antioxidant and antimicrobial efficacy of grape seed extract (GSE) comparing with synthetic antioxidant i.e. butylated hydroxy anisole (BHA) was studied in chicken meat patties during refrigerated storage (4±1°C). The chicken patties added with GSEhad significantly (P<0.05) lower 2- thiobarbituric acid reactive substance (2-TBARS) values and free fatty acid (FFA) per cent compared to control (C) and BHA added patties during refrigerated storage. Addition of GSE significantly (P<0.05) reduced the total plate counts, total psychrophilic counts and coliform counts during 20 days of refrigerated storage (4±1°C). Patties with GSE recorded significantly (P<0.05) superior scores of colour, flavour, juiciness and overall palatability than C and BHA added patties. The 2-TBARS values, FFA per cent and microbial counts increased significantly (P<0.05) and sensory scores were decreased significantly (P<0.05) as the progressing of storage period irrespective of treatments. These changes were within limitsand did not show significant quality deterioration. It is concluded that addition of natural antioxidant i.e GSE @ 0.1% delayed the rancidity development, inhibited the growth of micro organisms and further increased shelf life of chicken meat patties upto 20 days.