Abstract:
This study was designed to evaluated the effect of grape seeds and olive leaves as natural antioxidative on shelf life sausage during the storage period at refrigeration temperature (18°C). Minced meet was divided into 4 samples, the first sample (control): minced meet without any additives, the second sample: it was homogenized with grape seeds replacement with minced meet (10%),the third sample: it was homogenized with olive leaves replacement with minced meet (10%), and the fourth sample: it was homogenized with mixed of grape seeds and olive leaves replacement with minced meet (5%, 5%). The chemical composition and sensory evaluation of all samples was determined. The results showed that protein and ash contents decreased in grape seeds from olive leaves .The shelf life of these three test sausage were compared with a control sausage100% minced meet in chemical composition moisture, ash, crude protein, fat, crude fiber, and total carbohydrates. There was increasing significantly at (P≤0.05) with increasing level of olive leaves in these parameters; fat and fiber contents. Olive leaves were more effective at all concentrations followed by grape seeds then mixed of grape seeds and olive leaves indicate their stability and potential longer shelf life. The sensory evaluation of sausage samples, is found to be sensorially acceptable, in taste – appearance – color – texture – odor – overall acceptability. There was no significantly different at P≥ 0.05 in all sensory evaluation when comparing with control.


Key words: Grape seeds, Olive leaves, Shelf life, Sensory evaluation, Chemical composition.