The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage

Document Type : Original Article


1 Meat and Fsh Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

2 Special Food and Nutrition. Res. Department, Food Tech. Res. Institute, Agricultural Research Center, Giza, Egypt.


Cauliflower waste is an excellent source of health-promoting phytochemicals such as antioxidants as phenols, flavonoids, vitamins and minerals, which are generally added to avoid or stop the process of oxidation in processed foods. This work was done to encourage the use of cauliflower waste extracts as a natural antioxidant. Cauliflower stalks waste powder was high value of total phenolic compounds (16.12 mg gallic acid equivalents /100g) and total flavonoid content (2.13 mg catechin equivalent /100g ), respectively. The extracts of cauliflower waste were prepared by aqueous, ethanol absolute, and water: ethanol (1:1). The high scavenging activity was observed at a mixture of water and ethanol (1:1) extract. Registered the high potential antibacterial activity against Gram-negative bacteria at concentrated 0.5 % of water: ethanol (1:1) extract.
Total volatile basic nitrogen (TVBN), thiobarbituric acid (TBA), water holding capacity (WHC), pH, cooking loss and microbiological tests of sausage samples prepared with water and ethanol extract (1:1) of cauliflower waste at various ratios during frozen storage at -18oC for 90 days were evaluated. TVBN, TBA values, pH, water holding capacity (WHC), cooking loss, and microbiological analysis were reduced. Furthermore, as storage time increased, the TVBN, TBA, and pH values of sausage samples increased. While microbial loadings of selected samples tested were decreased with rising addition rate of water: ethanol (1:1) extract (0.5 %) during the storage period -18oC for 90 days.