Ryu Kyeong Seon, Shim Kwan Seob, Shin Daekeun
Department of Animal Science, Chonbuk National University, Jeonju 561-756, Korea.
Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea.
Korean J Food Sci Anim Resour. 2014;34(2):200-6. doi: 10.5851/kosfa.2014.34.2.200. Epub 2014 Apr 30.
To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.
为了确定添加葡萄皮渣（GSP）对熟猪肉香肠脂质氧化敏感性和颜色变化的影响，研究了GSP本身的化学特性以及在香肠中添加两种不同水平GSP（分别为0.5%和1.0% GSP）的情况。随着pH值从5增加到7，GSP的红色和蓝色均显著降低，但在色泽和黄色方面得到相反结果（p<0.05）。GSP的多酚和黄酮含量受甲醇溶剂百分比的影响，当100%甲醇用作GSP的溶剂时，会生成更多黄酮。但是，在GSP的多酚方面未观察到类似结果。在熟猪肉香肠中，在储存期间，0.5%和1.0% GSP的香肠的亮度和红色均显著降低（p<0.05）。然而，在黄色方面观察到不相容的效果，储存6天后与对照香肠相比黄色增加。添加0.5% GSP可降低硫代巴比妥酸反应物（TBARS）水平（p<0.05），但GSP最小化脂质氧化的能力并非剂量依赖性。因此，结果表明，当在熟猪肉香肠中添加0.5% GSP时，GSP是脂质氧化的有效抑制剂，具有作为天然抗氧化剂的潜在作用。
