Effect of grape seed extracts on physicochemical and sensory properties of goat meat cooked by conventional electric or microwave ovens

Abstract

This study evaluated the effects of infusion of grape seed extracts (GSE) at two levels (1500 and 3000 ppm) or tert methyl-butylhydroquinone (TBHQ) on thiobarbituric reactive substances (TBARS), texture, and sensory properties of baladi goat meats after cooking using microwave or conventional electric oven and stored for 12 days at 5°C. During a 12-day storage, the TBARS values of the meat cooked by microwave and conventional electric oven ranged from 0.37 to 4.47 and 0.38 to 4.61 mg malonaldehyde/kg, respectively, while that for the uncooked (raw) meat was in the range of 0.22 to 1.23 mg malonaldehyde / kg meat. Meats cooked by the microwave oven had higher TBARS values and oxidized sensory descriptive flavor than those cooked by the conventional electric oven. They also had higher maximum shear force (N), working of shear (Ns), hardness (N), springiness, cohesiveness, and chewiness values than the electric oven- cooked counterparties. TBHQ was the most effective in raw and cooked meats in reducing lipid oxidation followed by GSE infusions. Subjected sensory descriptive and consumer analyses results showed that microwave cooking was more effective for texture attribute improvement compared with the conventional electric oven. GSE were effective in preventing undesirable changes in chemical and sensory properties in goat meat caused by microwave and conventional electric oven cooking.