over wrapped in PVC, and stored at

over wrapped in PVC, and stored at −18 °C for 6 months. Based
upon TBARS values, propyl gallate (0.21 mg MDA/kg) and grape
seed extract (0.23) had more antioxidant activity over the storage
period than did water-soluble oregano extract, oleoresin rosemary,
BHA and BHT. Grape seed extract had no effect on a* or b* values
(Sasse et al., 2009). In another study, grape seed extract was compared
to ascorbic acid and propyl gallate in a pre-cooked, frozen,
stored meat model system sausage was manufactured from lean
beef (70%), pork fat (28%), and salt (2%). Antioxidants added for comparison
with control included grape seed extract (100, 300, and
500 ppm), ascorbic acid (100 ppm of fat) and propyl gallate (100 ppm
of fat). Product was formed into rolls, frozen, sliced into patties, cooked
on a flat griddle to 70 °C, overwrapped in PVC, then frozen at −18 °C
for 4 months. Grape seed extract and propyl gallate containing samples
retained their fresh cooked beef odor and flavor longer (P b 0.05) than
controls during storage. Rancid odor and flavor scores of grape seed
extract-containing sampleswere lower (P b 0.05) than those of controls
after 4 month of storage. The L* value of all samples increased (P b 0.05)
during storage. TBARS of the control and ascorbic acid-containing samples
increased (P b 0.05); those of grape seed extract-containing samples
did not change significantly (P N 0.05) over the storage period
(Kulkarni et al., 2011).
Colindres and Brewer (2011) investigated the use of grape seed
extract (GSE), oleoresin rosemary (OR), water-soluble oregano extract
(WO), propyl gallate (PG), butylated hydroxyanisole (BHA),
and butylated hydroxytoluene (BHT) in cooked, frozen, reheated
ground beef patties, overwrapped in commercial PVC film, and
stored frozen (−18 °C) for 6 months. PG and GS treated samples
showed lower rancid odor scores and TBARS than controls, after
6 months of storage. BHT treated and control samples did not differ
statistically in sensory grassy or rancid odor, indicating that they
were the most oxidized. Based on TBARS, these antioxidants showed
the effectiveness in the order: PG and GSE N OR N BHA N WO and BHT
N control. These antioxidants also protected a* values during storage
(Colindres & Brewer, 2011).
The effect of grape seed extract (0.01, 0.03, 0.05, 0.1, 0.3 and 0.5%) on
the quality properties of frankfurters was evaluated against the control.
Themoisture, fat, pH and color values of frankfurters were found significantly
different (P b 0.05). The results showed that with the
increase in level of grape seed extract in frankfurters there was a decrease
in the 2-thiobarbituric acid (TBA) values of the products,
probably due to the high antioxidant content. Sensory evaluation indicated
that frankfurters containing 0.01, 0.03, 0.05 and 0.1% grape
seed extractwere as acceptable as the control (P N 0.05) at the beginning
of storage according to the overall acceptability (Ozvural &
Vural, 2012).
Two different types of red grape pomace extracts (GPI and GPII)
obtained by two different extraction methods, at a concentration of
0.06 g/100 g final product, were investigated in pork burgers packed
under aerobic conditions at 4 °C for 6 days. GPI showed the highest
color stability, lipid oxidation inhibition and the best global acceptability
after 6 days of storage (Garrido et al., 2011).
Tajik, Farhangfar,Moradi, and Rohani (2014) studied the effect of
clove essential oil (0.1%) and grape seed extract (0.1 and 0.2%) on
lipid oxidation of raw buffalo patties during storage at 8 °C for
9 days. It was reported that the TBA values of control samples
increased rapidly throughout the storage whereas samples containing
0.1% clove essential oil had TBA values 27.5–39% lower than the
TBA values of samples containing 0.1 and 0.2% GSE. Samples with
0.1% clove essential oil had the lowest degrees of lipid oxidation,
which was 73% lower than the control.
Reddy et al. (2013) applied grape seed extract in restructured
mutton slices under aerobic and vacuum packaging conditions
stored at refrigerated temperatures. The restructured mutton slices
treated with grape seed extract had significantly (P b 0.05) lower
TBARS values and free fatty acids (FFA) % compared to control and
BHA treated restructured mutton slices during storage. The grape seed
extract treated mutton slices showed significantly (P b 0.05) higher
scores of color, flavor, juiciness and overall palatability than control
and BHA treated restructured mutton slices. The TBARS values and
FFA % increased significantly (P b 0.05) during storage.
Rababah et al. (2011) investigated the effect of green tea extract,
commercial grape seed extract, combination of green tea and commercial
grape seed extract and synthetic TBHQ at different concentrations
on lipid oxidation and the redness of goat meats stored at 5 °C for
9 days was evaluated. Fresh boneless Baladi goat meats were ground
and mixed at varying concentrations (3000 and 6000 ppm) of green
tea or grape seed extract alone or combination with TBHQ (200 ppm).
The antioxidant activity of the plant extracts and the TBHQ ranged
from 4.6 to 10.2 h induction time using an oxidative stability instrument.
Plant extracts and TBHQ significantly decreased lipid oxidation
of the goat meats. Further, higher level addition of antioxidants was
more effective in minimizing lipid oxidation. Grape seed extract significantly
increased the redness, while green tea extract decreased it.
TBHQ had no effect of on the redness of goat meats (Rababah et al.,
2011). Green tea catechins (GTC) and green coffee antioxidant (GCA)
were added to both linseed oil (LGTC 200 and LGCA 200) and fish oil
(FGTC 200 and FGCA 200) substituted (15% of the pork back fat) fresh
pork sausages at a level of 200 mg/kg. Raw and cooked pork sausages
were either over-wrapped with oxygen permeable film (aerobic storage)
or stored in modified atmosphere packages (MAP) containing
80% O2:20% CO2 or 70% N2:30% CO2, respectively for 7 days at 4 °C.
Raw and cooked linseed oil containing sausages showed low lipid oxidation.
Lipid oxidation was significantly reduced in raw fish oil containing
sausages treatedwithGTC (200 mg/kg) after 7 days of storage. Color
parameters in rawpork sausageswere not affected by the packaging atmosphere.
L* lightness valueswere lower (P b 0.05) in LGTC 200 and a*
redness values lower (P b 0.05) in LGTC 200 and FGTC 200 after 7 days
of storage. Sensory scores of cooked pork sausages remained unaffected
by the addition of linseed oil. GTC treated cooked sausages containing
fish oil showed improved flavor and overall acceptability scores
(Valencia et al., 2008). The extracts from green tea (catechins,
epigallocatechins), rosemary (rosmariquinone, rosmaridiphenol)
and red pepper (capsaicinoids) were applied to pork meat products
stored for 30 days at refrigerated temperatures. All these plants extracts
effectively reduced the lipid oxidation in cooked pork compared to the
control. Pepper extract was effective in maintaining redness and low
TBARS values in sample during chilling storage. Addition of these extracts
in curing meat process helped in nitrosomyoglobin formation
and thus prevented the metmyoglobin formation which stabilized the
color of product during chilling storage (Wojciak et al., 2011).
Mint leaf extract was evaluated for its antioxidant activity in
radiation-processed lamb meat stored at chilled temperatures
(Kanatt et al., 2007). It was reported thatmint leaf extract containing
good amounts of total phenolic and flavonoid exhibited excellent antioxidant
activity. The antioxidant activity of mint leaf extract was
found to be equivalent to BHT. TBARS values of mint leaf extract containing
irradiatedmeatwere significantly lower (P b 0.05) than samples
without the extract. After 4 weeks of chilled storage, TBARS in
irradiated meat containing mint leaf extract (0.1%) was half of that
in untreated irradiated meat (Kanatt et al., 2007).
Biswas et al. (2012) investigated different solvent extracts of
curry and mint leaf for their effect on oxidative stability and color
of raw ground pork meat stored at 4 ± 1 °C. It was reported that
the ethanol extract of curry leaf (EHEC) and the water extract of
mint leaf (WEM) showed higher DPPH and ABTS activity. Total phenolic
content was highest for EHEC and lowest for WEM. WEM
showed the highest superoxide anionic scavenging activity (%). The
pork meat samples treated with EHEC and WEM showed a decrease
in the Hunter L* and a* values and an increase in b* value during
storage. However, the TBARS values were higher in control samples
irrespective of storage periods.

ผลลัพธ์ (อังกฤษ) 2:

over wrapped in PVC, and stored at -18 ° C for 6 months. Based
upon TBARS values, propyl gallate (12:21 a.m. mg MDA / kg) and Grape
Seed Extract (0:23) had more Antioxidant Activity over The Storage
period than did Water-soluble Extract Oregano, Rosemary oleoresin,
BHA and BHT. Grape Seed Extract had no Effect on a * or B * values
​​(Sasse et AL., 2,009th). In another Study, Grape Seed Extract was compared
to ascorbic acid and propyl gallate in a Pre-cooked, Frozen,
stored Meat Model System Sausage was Manufactured from Lean
Beef (70%), Pork fat (28%), and Salt (2%. ). Antioxidants added for comparison
with Grape Seed Extract Control Included (100, 300, and
500 PPM), ascorbic acid (100 PPM of fat) and propyl gallate (100 PPM
of fat). Product was formed Into rolls, Frozen, sliced ​​Into patties, cooked
on a Flat Griddle to 70 ° C, overwrapped in PVC, Frozen at -18 ° C then
for 4 months. Grape Seed Extract and propyl gallate containing samples
Retained their Fresh cooked Beef Flavor and odor Longer (P B 12:05 a.m.) than
during Storage Controls. Rancid odor and Flavor scores of Grape Seed
Extract-containing Sampleswere Lower (P B 00:05) than those of Controls
After 4 month of Storage. The L * value of all samples increased (P B 00:05)
during Storage. The TBARS of ascorbic acid-containing samples Control and
increased (P B 12:05); those of Grape Seed Extract-containing samples
did Not Change significantly (PN twelve five a.m.) over The Storage period
(Kulkarni et AL., 2011).
Colindres and Brewer (2011) Investigated The Use of Grape Seed
Extract (GSE), oleoresin Rosemary (OR. ), Water-soluble Oregano Extract
(WO), propyl gallate (PG), butylated hydroxyanisole (BHA),
and butylated hydroxytoluene (BHT) in cooked, Frozen, reheated
Ground Beef patties, overwrapped in Commercial PVC Film, and
stored Frozen (-. 18 ° C) for 6 months. PG and GS Treated samples
showed rancid odor Lower scores and TBARS than Controls, After
6 months of Storage. BHT Not Treated and Control samples did differ
statistically in Sensory GRASSY or rancid odor, Indicating that they
were The Most oxidized. Based on TBARS, these antioxidants showed
The effectiveness in The Order: PG and GSE OR N N N WO BHA and BHT
N Control. These antioxidants also Protected a * values ​​during Storage
(Colindres & Brewer, 2,011th).
The Effect of Grape Seed Extract (0.01, 00:03, twelve five, 0.1, 0.3 and 0.5%) on
The Quality Properties of frankfurters was evaluated Against The Control.
Themoisture. , fat, pH and color values ​​of Found frankfurters were significantly
different (P B 00:05). The results showed that with The
increase in Level of Grape Seed Extract in frankfurters there was a decrease
in The 2-Thiobarbituric acid (TBA) The values ​​of products,
Probably Due to The High Antioxidant content. Sensory Evaluation indicated
that frankfurters containing twelve one a.m., 12:03 a.m., 12:05 and 0.1% Grape
Seed Extractwere As Acceptable As The Control (PN twelve five a.m.) at The beginning
of Storage according to The Overall acceptability (Ozvural &
Vural, 2012).
Two different types of Red Grape. pomace extracts (GPI and GPII)
obtained by Two different extraction methods, at a Concentration of
00:06 G / 100 G Final product, were Investigated in Packed Pork Burgers
at 4 ° C under Aerobic conditions for 6 days. GPI showed The Highest
color stability, lipid oxidation inhibition and The best Global acceptability
After 6 days of Storage (Garrido et AL., 2,011th).
Molodejny Theatre Named After, Farhangfar, Moradi, and Rohani (in 2014) studied The Effect of
Clove Essential Oil (0.1%. ) and Grape Seed Extract (0.1 and 0.2%) on
lipid oxidation of RAW Storage at 8 ° C during Buffalo patties for
9 days. It was Reported that The TBA values ​​of Control samples
increased rapidly throughout The Storage whereas samples containing
0.1% Clove Essential Oil had 27.5-39% Lower than The values ​​TBA
TBA values ​​of samples containing 0.1 and 0.2% GSE. Samples with
0.1% Clove Essential Oil The Lowest had Degrees of lipid oxidation,
which was 73% Lower than The Control.
Reddy et AL. (The 2013th) Applied Grape Seed Extract in restructured
Mutton Slices Vacuum Packaging conditions under Aerobic and
stored at temperatures Refrigerated. The restructured Mutton Slices
Treated with Grape Seed Extract had significantly (P 0.05 B) Lower
TBARS values ​​and free fatty acids (FFA)% compared to Control and
BHA Treated Mutton Slices restructured during Storage. The Grape Seed
Extract Treated Mutton Slices showed significantly (P 12:05 B) Higher
scores of color, Flavor, juiciness and palatability than Overall Control
and BHA Treated restructured Mutton Slices. The TBARS values ​​and
FFA% increased significantly (P B 12:05) during Storage.
Rababah et AL. (2,011th) Investigated The Effect of Green Tea Extract,
Commercial Grape Seed Extract, Combination of Green Tea and Commercial
Grape Seed Extract and Synthetic TBHQ at different concentrations
on lipid oxidation and The Redness of Goat Meats stored at 5 ° C for
9 days was evaluated. . Fresh boneless Baladi Goat Meats were Ground
and mixed at varying concentrations (3000 and 6000 PPM) of Green
Tea or Grape Seed Extract alone or Combination with TBHQ (200 PPM).
The Antioxidant Activity of The Plant extracts and The TBHQ ranged
from 4.6 to 10.2. h Induction time using an oxidative stability instrument.
Plant extracts and TBHQ significantly decreased lipid oxidation
of The Goat Meats. Further, Higher Level addition of antioxidants was
more Effective in minimizing lipid oxidation. Grape Seed Extract significantly
increased The Redness, while Green Tea Extract decreased it.
TBHQ had no on The Effect of Redness of Goat Meats (Rababah et AL.,
2011). Green Tea catechins (GTC) and Green Coffee Antioxidant (GCA)
were added to Both linseed Oil (LGTC 200 and LGCA 200) and Fish Oil
(FGTC 200 and FGCA 200) Substituted (15% of The Pork back fat) Fresh
Pork sausages at. a level of 200 mg / kg. Raw and cooked Pork sausages
were either over-Wrapped with Oxygen permeable Film (Aerobic Storage)
or stored in modified atmosphere Packages (MAP) containing
80% O2: 20% CO2 or 70% N2: 30% CO2, respectively for 7 days at 4. ° C.
Raw and cooked sausages containing linseed Oil Low showed lipid oxidation.
Lipid oxidation was significantly reduced in RAW Fish Oil containing
sausages TreatedwithGTC (200 mg / kg) After 7 days of Storage. Color
Parameters in Rawpork Sausageswere Not affected by The Packaging atmosphere.
L * lightness Valueswere Lower (P B 12:05) in LGTC 200 and a *
Redness Lower values ​​(P B .05) in LGTC 200 and 200 FGTC After 7 days
of Storage. Sensory scores of cooked Pork sausages remained unaffected
by The addition of linseed Oil. GTC cooked sausages containing Treated
Fish Oil Flavor and showed improved Overall acceptability scores
(Valencia et AL., two thousand and eight). The extracts from Green Tea (catechins,
Epigallocatechins), Rosemary (Rosmariquinone, Rosmaridiphenol)
and Red Pepper (capsaicinoids) Applied to Pork Meat products were
stored for 30 days at temperatures Refrigerated. All these extracts Plants
Effectively The lipid oxidation in cooked Pork reduced compared to The
Control. Pepper Extract Effective in maintaining Redness and Low was
TBARS values ​​in Sample Storage during chilling. Addition of these extracts
in curing Meat Process helped in Nitrosomyoglobin Formation
and thus prevented The metmyoglobin Formation which stabilized The
color of product during chilling Storage (Wojciak et AL., 2 011).
Mint Leaf Extract was evaluated for ITS Antioxidant Activity in
Radiation-Processed Lamb. Meat stored at chilled temperatures
(Kanatt et AL., the 2007th). It was Reported Thatmint Leaf Extract containing
good amounts of total flavonoid and exhibited excellent Phenolic Antioxidant
Activity. The Antioxidant Activity of mint was Leaf Extract
Found to be Equivalent to BHT. TBARS values ​​of mint Leaf Extract containing
Irradiatedmeatwere Lower significantly (P B 0:05) than samples
Without The Extract. After 4 weeks of chilled Storage, TBARS in
irradiated Meat containing mint Leaf Extract (0.1%) was Half of that
in untreated irradiated Meat (Kanatt et AL., 2,007th).
Biswas et AL. (The 2,012th) Investigated different Solvent extracts of
mint and Curry Leaf for their Effect on oxidative stability and color
of RAW Ground Pork Meat stored at 4 ± 1 ° C. It was Reported that
of The Curry Leaf Extract ethanol (EHEC) and The Water Extract of
mint Leaf (WEM) showed DPPH and ABTS Higher Activity. Total Phenolic
content was for EHEC Highest and Lowest for WEM. WEM
showed anionic The Highest superoxide scavenging Activity (%). The
Pork Meat Treated with EHEC and WEM samples showed a decrease
in The Hunter L * and a * values ​​and an increase in B * value during
Storage. However, The TBARS values ​​were in Higher Control samples
irrespective of Storage periods.

ผลลัพธ์ (อังกฤษ) 3:

Over wrapped in PVC and stored, at − 18 ° C for 6 months. Based
upon, TBARS values propyl gallate (0.21 mg MDA / kg) and grape
seed. Extract (0.23) had more antioxidant activity over the storage
period than did water-soluble oregano extract oleoresin rosemary
BHA,,, And BHT. Grape seed extract had no effect on a * or b * values
(Sasse et al, 2009). In another study grape seed, extract. Was compared
.To ascorbic acid and propyl gallate in, a pre-cooked frozen
stored, meat model system sausage was manufactured from lean
beef. (70%), pork fat (28%), and salt (2%). Antioxidants added for comparison
with control included grape seed extract (100 300 and
500,,, Ppm), ascorbic acid (100 ppm of fat) and propyl gallate (100 ppm
of fat). Product was formed into rolls frozen sliced,,, Into, patties cooked
.On a flat griddle to 70 ° C overwrapped in, PVC then frozen, at − 18 ° C
for 4 months. Grape seed extract and propyl gallate. Containing samples
retained their fresh cooked beef odor and flavor longer (P B 0.05) than
controls during storage. Rancid. Odor and flavor scores of grape seed
extract-containing sampleswere lower (P B 0.05) than those of controls
after 4 month. Of storage.