ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 34, Issue 2, February 2009, Pages 1029-1035 PDF (656.52 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.112147 | ||
| Authors | ||
| Mona N. Zake; Y. M . Ebrahim | ||
| Home Economic Dept., Fac. of Specific Education, Ain Shams Univ., Cairo , Egypt | ||
| Abstract | ||
| The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of 88.57% and 92.62%, respectively. The hibisucs exteact was added to beef meat sausage at levels of 250, 500 and 1000 ppm, whereas , BHA added at levels 250 and 500 ppm to keep its quality during storage at –20ْ C for six month . Some physico – chemical characteristics were determined. The oxidative stability of beef meat sausage with and without addition of antioxidant was determined by thiobarbitutic acid values. It was clear that the addition of hibiscus extract as a natural antioxident to beef meat sausage delayed the peroxidation during six month from 0.08 to 0.26 mg malonaldehyde / kg sample. Color is a prime factoe in judging meat and meat products quality . The color of beef meat sausage was determind by suing Hunter Color apparatus for six month . The Hunter color values of sausage beef meat was increased after addition of natural antioxidants during storage . It will be notice that hibiscus is a good source of antioxidant and delayed the peroxidation of beef meat sausage during storage for six month . | ||
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