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Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage

Author:
Thi Thu Tra Tran, Nu Minh Nguyet Ton, Thanh Triet Nguyen, Van Viet Man Le, Dishnu Sajeev, M. Wes Schilling, Thu T.N. Dinh
Source:
Meat science 2020 v.165 pp. 108106
ISSN:
0309-1740
Subject:
Psidium guajava, antioxidant activity, antioxidants, butylated hydroxytoluene, color, guavas, leaf extracts, leaves, oxidation, pork, sausages, thiobarbituric acid-reactive substances
Abstract:
The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provided greater (P < .05) antioxidant capacity than the CON and was either similar (P > .05) or greater (P < .05) than BHT. From d 4, the sausage formulated with 4000 to 6000 ppm of guava leaf extract had less conjugated dienes, lower peroxide and acidic values, less thiobarbituric reactive substances value, and better color (P < .05) than the CON and did not differ from BHT (P > .05). Guava leaf extract at 4000 ppm or greater is effective in preventing oxidation in fresh pork sausage.
Agid:
6856031