ТHE EFFECT OF GRAPE SEED AND SKIN EXTRACTS ON OXIDATIVE AND COLOR STABILITY OF MINCED PORK MEAT

Abstract

The aim of this study was to determine and compare the antilipid potential of seed (GSE) and skin extracts (SE) of Pinot Noir red grape. The preparation of extracts and the evaluation of their color were performed. The antilipid potential of GSE and SE was investigated in the minced pork meat samples. Four experimental samples were prepared: with grape seed and skin extracts, with synthetic antioxidant and without additives. The samples were stored at 4oC for 10 days. During this period product color and formed thiobarbituric acid-reactive substances were determined. It was found that the GSE at concentration 1000 μg g-1 limited the oxidative processes more effectively (55.32 %) than the SE (34.04 %) with the same concentration. These results were correlated very well with the TPC and the phenolic composition of the two extracts. The obtained results with GSE (500 and 1000 μg g-1) were like those obtained with the synthetic antioxidant (200 μg g-1). The effect of added GSE and SE onto the minced meat color change during its storage was determined. The results are optimistic because they indicate that grape seed extract can be used as a natural antioxidant in the meat products.