Quality of sausage prepared with grape seeds as natural antioxidants
Author
Source
Egyptian Journal for Specialized Studies
Issue
Vol. 9, Issue 32 (31 Oct. 2021), pp.5-19, 15 p.
Publisher
Ain Shams University Faculty of Special Education
Publication Date
2021-10-31
Country of Publication
Egypt
No. of Pages
15
Main Subjects
Topics
Abstract EN
Effect of different levels (200, 400 and 600 mg/kg) of grape seeds (GS) as powder on chemical, physical, and organoleptic properties of fresh, cooked sausages and during frozen storage at –18oC for 3 months were examined.
The results showed that with progress of storage period up to 3 months, the moisture and protein content decreased, while fat, ash, fiber, carbohydrates and energy value, increased.
Sausage with 600 mg/kg grape seeds recorded the lowest T.
B.
A value.
Also, addition of grape seeds to sausages enhancement of all tested physical properties and organoleptic evaluation by different rates.
As conclusion, addition of grape seeds to sausages delay fat rancidity and improvement sausages quality
American Psychological Association (APA)
Zahran, Riham al-Badrawi A.. 2021. Quality of sausage prepared with grape seeds as natural antioxidants. Egyptian Journal for Specialized Studies،Vol. 9, no. 32, pp.5-19.
https://search.emarefa.net/detail/BIM-1301202
Modern Language Association (MLA)
Zahran, Riham al-Badrawi A.. Quality of sausage prepared with grape seeds as natural antioxidants. Egyptian Journal for Specialized Studies Vol. 9, no. 32 (Oct. 2021), pp.5-19.
https://search.emarefa.net/detail/BIM-1301202
American Medical Association (AMA)
Zahran, Riham al-Badrawi A.. Quality of sausage prepared with grape seeds as natural antioxidants. Egyptian Journal for Specialized Studies. 2021. Vol. 9, no. 32, pp.5-19.
https://search.emarefa.net/detail/BIM-1301202
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 18-19
Record ID
BIM-1301202