This study was carried out to investigate the effect of polyphenols extracted from grape seeds (GPE) on chemical composition, lipid oxidation and microbial growth in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at-18°C for 3 months. GPE was added by 0.02 and 0.04% to beef sausage during making sausage. Results indicated that GPE is better in terms of lower TBARS value and total bacterial count (TBC) in sausage. In addition, GPE had synergistic antioxidant and antimicrobial effect to nitrite. Therefore, it is suggested that grape seeds, as a natural agro-waste, could be used to prepare polyphenols extract to extend the shelf-life of sausage, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

Most watermarking algorithms are either robust watermarking for copyright protection or fragile watermarking for tamper detection. This paper proposes a fragile video watermarking algorithm that has the ability to detect tamper in spatial domains. The original video frame is converted from RGB color space into YCbCr color space, then the chrominance component Cb is partitioned into non-overlapping blocks of pixels according to the number of bits of the original watermark. The watermark bits are embedded using a mathematical rule for each block separately. A detailed study for the applicability of this algorithm to content authentication is conducted. Experimental results reveal that the proposed algorithm achieves a low computation cost and high detection rate against a wide range of tampering attacks such as Filtering, Non-Geometric Transformation and Geometric Transformation.

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