Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage

Abstract

In the wake of arresting consumers’ health concerns associated with synthetic antioxidants used in meat products, kiwifruit peel by-product was explored as a natural antioxidant source in the current study. A lyophilized kiwifruit peel extract (KPE) at various concentrations of KPE1 (1.5%), KPE2 (3%), and KPE3 (4.5%) was incorporated into formulated beef sausages to compare the physicochemical, sensory quality, and antioxidant efficacy to the treatments of control (CT 0% KPE) and butylated hydroxytoluene (BHT 0.01%) during 12 d of refrigerated (4 ± 1 °C) storage. The KPE inclusion levels induced significantly higher yellowness (b*) values than CT and BHT, whereas no negative influence of KPE was revealed for lightness (L*) and redness (a*). The pH values of the KPE treatments were reduced, and cooking yield increased significantly (p < 0.05), in line with the increasing amount of KPE percentages (1.5%, 3%, and 4.5%) compared to CT and BHT samples. E-nose results showed an enhancement in aroma in KPE treatments, compared to BHT and CT, during the storage period. KPE3 treatment showed a constant lesser value in 2-Thiobarbituric acid reactive substances (TBARS) as storage days increased, compared to the CT and BHT samples. Overall, the KPE is effective for antioxidative capacity, and has the potential to be used as a natural antioxidant in beef sausage.

Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase

“…In recent studies, various natural antioxidants are applied in sausage formulations with effective antioxidant ability to delay lipid oxidation [ 12 , 52 ]. Polysaccharides and oligosaccharides with proper structural and functional properties are regarded as natural bio-preservatives and antioxidants [ 53 ].…”

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

“…E-Nose is an instrument that mimics smell using chemical sensors, producing a unique odor fingerprint. − It aids in rapid screening and classification of odor samples, while it is not as precise as GC-O analysis. , E-Nose technology uses specialized techniques and methodologies for data processing and pattern recognition, allowing it to potentially compete with GC-O . Additionally, the integration of ultrafast gas chromatography into E-nose systems (Ultra-Fast GC-E-Nose) enhances the system’s capability, allowing for quick and high-resolution detection of odor-active compounds …”

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

“…A promising method to improve the nutritional value of breads while producing a healthier product and a source of innovation for the food industry is to substitute other tubular-based and nutrient-rich components for refined wheat flour while making bread [ 23 , 24 , 25 ]. Moreover, there are continuing efforts to establish and apply different utilization methods for agri-food wastes rich in nutrients and bioactive molecules as supplements for different food concepts, including bakery products [ 24 , 26 , 27 , 28 , 29 , 30 , 31 ]. In this regard, the current manuscript aims to analyze the macronutrients, minerals, phytochemicals, and antioxidant activity of orange sweet potato peels (SPPs) and sweet potato flour (SPF).…”