Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 63-79 |
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Ghorbani S, Jafarian S, Sharifi Soltani M, Roozbeh Nasiraie L. Evaluation of Some Physicochemical and Sensory Properties of Beef Sausage Containing Sour Tea (Hibiscus Sabdariffa L.) Extract. FSCT 2025; 22 (158) :63-79
URL: http://fsct.modares.ac.ir/article-7-74620-en.html
URL: http://fsct.modares.ac.ir/article-7-74620-en.html
1- PhD student, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
2- Assistant Professor, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran ,drsjafarian@yahoo.com
3- Assistant Professor, Department of Veterinary, Chalous Branch, Islamic Azad University, Chalous, Iran
4- Assistant Professor, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
2- Assistant Professor, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran ,
3- Assistant Professor, Department of Veterinary, Chalous Branch, Islamic Azad University, Chalous, Iran
4- Assistant Professor, Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran
Abstract: (25 Views)
Although many studies have demonstrated the significance of using natural plant additives and encapsulating plant extracts in meat products to mitigate the adverse effects of chemical additives, research in this area remains limited. Hence, the current study investigated the effects of sour tea extract (Hibiscus sabdariffa L.) on enhancing the physicochemical and sensory characteristics of beef sausage. The study assesed the phenolic content of hydroalcoholic extract of sour tea using the Folin-Ciocalteu method, as well as its antioxidant activity via the DPPH assay at concentrations of 500, 1000, 1500, and 2000 ppm of the extract. The characteristics of the capsules containing this extract, including particle size, zeta potential, efficiency, solubility, mass density, morphology, and the physicochemical characteristics of the meat products containing these capsules including the amount of thiobarbituric acid, color, and sensory attributes were evaluated. Data analysis was conducted using one-way analysis of variance. The results indicated that the total phenolic content in sour tea extract was 174.6 mg of gallic acid per gram of extract, and the highest antioxidant activity was observed at concentrations above 1500 ppm of the extract. The particle size of the extract ranged from 108.517 to 646.369 micrometers, and physicochemical parameters such as zeta potential, efficiency, solubility, mass density, and capsule morphology were within appropriate ranges. During storage, the amount of thiobarbituric acid compound increased in the control sample, and this difference was significant compared to the sample containing 1500 ppm of sour tea extract. Additionally, with increasing storage time, the L color factor decreased, but sensory evaluation indicated that the treatments received acceptable scores. Overall, the results of this study demonstrate that sour tea extract, whether in free form or encapsulated, can serve as a natural additive to enhance the quality and improve the sensory properties of beef sausage, potentially replacing chemical preservatives.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2024/04/8 | Accepted: 2024/07/31 | Published: 2025/03/21
Received: 2024/04/8 | Accepted: 2024/07/31 | Published: 2025/03/21
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