Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage

The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antio...

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Bibliographic Details
Published in:Meat science 2020-07, Vol.165, p.108106-108106, Article 108106
Main Authors: Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Nguyen, Thanh Triet, Le, Van Viet Man, Sajeev, Dishnu, Schilling, M. Wes, Dinh, Thu T.N.
Format: Article
Language:English
Subjects:
Clean label
Guava leaf
Lipid oxidation
Natural antioxidant
Pork sausage
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Summary:The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provided greater (P  .05) or greater (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108106