Research on the Usefulness of Dried Zebda Mangoby-Products for Production Raw Beef Sausage

Abstract

Total phenolic (TPC), total flavonoid (TF), carotenoids and vitamin C contents were shown to be 4109, 2050 mg GAE/100 g, 3889, 1665 mg catechin/100 g, 3.86, 0.25 mg/100 g and 75.07, 65.76 mg/100 g D.W in MPP and MKP, respectively. The obtained bioactive compounds indicated that MPP (65%) had a higher antioxidant capacity than MKP (50%). The incorporation of mango byproduct powder significantly altered the beef sausage's physico-chemical, microbiological and sensory criteria. Especially the addition of MPP at a high concentration (2%) was retarding the development of lipid oxidation and, consequently, the deterioration of quality, such as microbial and color parameters stability of beef sausage stored at 4C for 12 days. The utilization of mango by-products as an antioxidant and antimicrobial natural preservative was investigated in beef sausage instead of synthetic preservatives, which are becoming avoided. Results showed that the higher concentration of MPP (2%) had a greater antioxidant effect than Butylated Hydroxy Toluene (BHT), which delayed lipid oxidation,