Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays com...

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Bibliographic Details
Published in:Animal science journal 2016-11, Vol.87 (11), p.1433-1442
Main Authors: Maqsood, Sajid, Manheem, Kusaimah, Abushelaibi, Aisha, Kadim, Isam Tawfik
Format: Article
Language:English
Subjects:
Animals
camel meat
Camelus
Catechin
Chemical Phenomena
Food Additives
Food Microbiology
Food Quality
Food Storage - methods
lipid oxidation
Lipid Peroxidation
Meat Products - analysis
Meat Products - microbiology
Meat quality
microbial load
phenolic compounds sausages
Phenols
Phoeniceae
Plant Extracts
Pork
Refrigeration
Tannins
Tea
Time Factors
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Summary:Impact of tannic acid (TA), date seed extract (DSE), catechin (CT) and green tea extract (GTE) on lipid oxidation, microbial load and textural properties of camel meat sausages during 12 days of refrigerated storage was investigated. TA and CT showed higher activities in all antioxidative assays compared to DSE and GTE. Lipid oxidation and microbial growth was higher for control sausages when compared to other samples. TA and CT at a level of 200 mg/kg were more effective in retarding lipid oxidation and lowering microbial count (P 
ISSN:1344-3941
1740-0929
DOI:10.1111/asj.12607