The Effects of Grape Seed Powder and Extract on Antimicrobial of Fermented Turkish Sausage
Abstract
In this study, the effects of the grape seed powders and extracts of from two different grape cultivars (Razaki and Siyah Gemre) on the quality characteristics of Turkish sausage were investigated during the ripening period. Some characteristics of Turkish sausage including phenolic content, radical scavenging, hydrogen peroxide scavenging, Fe+2 chelating activity, Inhibition of Escherichia coli, Staphylococcus aureus, Candida albicans were studied. In fermented sausage, grape seed powders and extracts demonstrated the greatest inhibitory activity against Staphylococcus aureus. Furthermore, the results showed that Siyah Gemre grape seed extract was able to reduce Staphylococcus aureus populations by 42 CFU/g, while the population of Escherichia Coli was reduced by 590 CFU/g. Siyah Gemre grape seed extract was able to reduce Candida albicans populations by 880 CFU/g. Also this study demonstrated that grape seed extracts were more effective than grape seed powders. Our results suggest that the use of grape seed extract is a feasible alternative as antibacterial and antioxidant agents to prevent the deterioration of foods by bacteria and oxidation.
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Introduction
The main changes (microbial, chemical and sensory) affecting the quality and durability of sausage, which is one of the important meat products of the food sector, occur during the maturation process of sausages. Not paying attention to technological and hygienic conditions during the maturation stage of the sausages affects human health negatively. Many synthetic preservatives are currently being used to reduce microbial growth and thereby extend the shelf-life of sausage. However, synthetic preservatives have restricted use in foods as these agents are known to be carcinogenic.
The medicinal and nutritional value of grapes (Vitis vinifera) has been know for thousands of years. Among other beneficial effects of parts of a grape, grape seeds are believed to have a powerful antioxidant property due to its rich source of polyphenol compounds. The polyphenol compounds are as much as 60-70% in grape seeds compared only 10% in the fruit and 28-35% in the peels.
The aim of this study was to determine the effect of two different grape seeds powder and extracts on antimicrobial of Fermented Turkish sausages.
Conclusion
Antioxidant and antibacterial influences of Black Gemre varieties are more common than Razaki varieties. If the grape kernel is evaluated as antimicrobial and antioxidant, a new alternative product to the food industry will be gained a waste material, which may be a negative effect on the environment, will be evaluated economically. Due to the high antimicrobial and antioxidant properties of grapes, the benefits of heart disease and cancer risk reduction should be exploited on human health. The use of grape seed as a food additive in sausage production is promising.
