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Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage

Badr, Hesham M., Mahmoud, Karema A.
Food chemistry 2011 v.127 no.3 pp. 1119-1130
antioxidant activity, beef, carrot juice, cold storage, color, irradiation, juice concentrates, juiciness, lipid peroxidation, odors, oxidation, peroxide value, protein content, sausages, taste, texture, thiobarbituric acid-reactive substances
The antioxidant activity of carrot juice in gamma irradiated beef sausage was studied. Four batches of beef sausage were prepared, in which the first batch was formulated with water as the control. The other batches were formulated with unconcentrated carrot juice, carrot juice concentrated by 35% and 60%, respectively. Samples were irradiated at doses of 0, 3 and 4.5kGy. Then the extent of oxidation in raw sausages was determined during refrigerated and frozen storage through the determination of peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) for lipid oxidation and carbonyl content for protein oxidation. The raw sausages were sensory evaluated during storage for colour, appearance and odour, while the grilled samples were sensory evaluated for their colour, odour, taste, texture and juiciness post-treatment only. Irradiation and storage significantly increased the PV, TBARS and carbonyl content in the samples formulated with water. The carrot juice significantly decreased the oxidative processes in the samples proportionally to the juice’s concentration. Furthermore, the sausages that were formulated with carrot juice had a high acceptable sensory scores as compared with the control samples.