Effects of Green Tea and Grape Seed and TBHQ on Physicochemical Properties of Baladi Goat Meats

Figures & data

Table 1 Induction time (h) of goat fats blended with TBHQ, grape seed, and green tea extracts, and their combinations as measured by oxidative stability instrument. ^†

Sample	Level (ppm)	Induction time (h)
Grape seed extract	6000	9.4 ± 0.1^b
Grape seed extract	3000	5.9 ± 0.1^d
Grape seed extract	500	4.5 ± 0.1^f
Green tea extract	6000	7.5 ± 0.1^c
Green tea extract	3000	5.3 ± 0.1^e
Green tea extract	500	4.2 ± 0.1^f
Green tea + grape seed	6000	9.7 ± 0.2^b
Green tea + grape seed	3000	6.2 ± 0.2^d
Green tea + grape seed	500	4.3 ± 0.1^f
TBHQ	200	36.1 ± 0.9^a *
Control	—	2.2 ± 0.1^g
^†All values are dry basis. Values are means of three replicates.
*Column values with the same letters were not significantly different ( p < 0.05).

Table 2 Effect of storage time (days) and plant extracts or TBHQ on TBARS (mg malonaldehyde/kg meat) of raw goat meats stored at 5°C

		Days
Treatment	Level ppm	0	3	6	9
Control “as is”	—	0.21^a4 *	0.44^a3	0.53^a2	1.19^a1
Water control	—	0.22^a4	0.45^a3	0.54^a2	1.21^a1
Green tea extracts	3,000	0.22^a3	0.22^b3	0.39^b2	0.67^b1
Green tea extracts	6,000	0.21^a2	0.21^b2	0.23^c2	0.58^c1
Grape seed extracts	3,000	0.21^a3	0.23^b3	0.39^b2	0.59^c1
Grape seed extracts	6,000	0.21^a2	0.21^b2	0.23^c2	0.51^cd1
Grape seed + green tea	3,000	0.21^a3	0.25^b3	0.42^b2	0.65^b1
Grape seed + green tea	6,000	0.21^a2	0.23^b2	0.23^c2	0.56^c1
TBHQ	200	0.21^a2	0.21^b2	0.21^c2	0.40^d1
*Means followed by different letters (a–d) in the same column or different numbers (1–4) in the same row are significantly different (p < 0.05).

Table 3 Effect of storage time (days) and plant extracts or TBHQ on TBARS (mg malonaldehyde/kg meat) of cooked goat meats stored at 5°C

		Days
Treatment	Level ppm	0	3	6	9
Control “as is”	—	0.32^a4 *	1.87^a3	2.69^a2	4.54^a1
Water control	—	0.33^a4 *	1.88^a3	2.71^a2	4.57^a1
Green tea extracts	3,000	0.32^a3	0.74^b2	0.94^b1	1.03^b1
Green tea extracts	6,000	0.34^a3	0.41^c23	0.50^c2	0.77^c1
Grape seed extracts	3,000	0.31^a3	0.73^b2	0.92^b1	1.01^b1
Grape seed extracts	6,000	0.31^a3	0.38^c23	0.46^cd2	0.74^c1
Grape seed^+ green tea	3,000	0.32^a3	0.72^b2	0.94^b1	1.02^b1
Grape seed^+ green tea	6,000	0.32^a3	0.41^c3	0.55^c2	0.77^c1
TBHQ	200	0.32^a2	0.34^c2	0.39^d12	0.48^d1
*Means followed by different letters (a–i) in the same column or different numbers (1–4) in the same row are significantly different (p < 0.05).

Table 4 Effect of storage time (days) and plant extracts or TBHQ on redness (a*) of raw goat meats stored at 5°C

		Storage (day)
Treatment	Level ppm	0	3	6	9
Control “as is”	—	20.4^b4	17.1^b3	14.4^b2	12.5^b1
Water control	—	19.3^b4	16.4^b3	14.1^b2	12.3^b1
Grape seed extracts (GS)	3,000	21.4^a4 *	18.4^a3	15.7^a2	13.1^a1
Grape seed extracts	6,000	22.5^a4	19.3^a3	16.2^a2	13.4^a1
Green tea extracts (GT)	3,000	17.5^c4	15.2^c3	13.3^c2	11.1^c1
Green tea extracts	6,000	16.2^d4	14.3^d3	12.2^d2	10.2^d1
GS+ GT	3,000	20.7^b4	16.4^b3	14.6^b2	12.6^b1
GS+ GT	6,000	21.8^a4	18.1^a3	15.3^a2	13.2^a1
TBHQ	200	19.2^b4	16.2^b3	14.2^b2	12.4^b1
*Means followed by different letters (a–d) in the same column or different numbers (1–4) in the same row are significantly different (p < 0.05).