الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 119 |  |  |
| | | from | 119 | | |
Abstract
Beef sausage is one of the popular foodstuffs, however during storage, quality attributes of this product deteriorate due to lipid oxidation & microbial growth. The aims of this work, studying the effect of some grape seeds extracts on chemical composition, lipid oxidation, microbial growth, residual nitrite content & N-nitrosamine formation in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at -18°C for 3 months. The grape seeds extract either polyphenols’ grape seeds extract (PGE) or mother liquor’s grape extract (MGE) which is the residue from 80% methanolic grape seeds extract after polyphenols’ extraction was added by 0.02 & 0.04% to beef sausage during making sausage. The obtained results could be summarized as follow: NaNO2 addition to sausage samples significantly reduced lipid oxidation &total bacterial count(TBC). Also, PGE is better in terms of lower TBA value and residual nitrite content in the sausage. The levels of TBC in samples containing GPE or MGE extract with nitrite were below the limit of 6 log cfu/g, which is the acceptable total microbial quality standard for fresh sausages. In addition, PGE and MGE had synergistic antioxidant and antimicrobial effect to nitrite. Moreover, GPE and MGE provide antioxidant & antimicrobial benefits to raw beef sausage during freeze storage (-18°C). Therefore, it is suggested that grape seeds, as a natural agro-waste, could be used to extend the shelf-life of sausage, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.