Progress in the Application of Grape Pomace Extract in Meat and Meat Products

Qingqiu HAN; Shengrun MA; Shengkai HUANG; Lumin ZHANG; Dandan LI; Yue WEI; Ning LI

doi:10.13386/j.issn1002-0306.2020060070

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 360-365. > DOI: 10.13386/j.issn1002-0306.2020060070

HAN Qingqiu, MA Shengrun, HUANG Shengkai, et al. Progress in the Application of Grape Pomace Extract in Meat and Meat Products[J]. Science and Technology of Food Industry, 2021, 42(8): 360−365. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060070.

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Progress in the Application of Grape Pomace Extract in Meat and Meat Products

1.
College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China
2.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China

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Received Date: June 07, 2020
Available Online: January 28, 2021

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Abstract

Abstract

Grape pomace has a wide range of sources and low prices. Besides, the development and utilization of this by-product can solve the problems of resource waste and environmental pollution in the grape industry. Therefore, further research on grape pomace is still in progress. In recent years, grape pomace extracts have shown great potential in the antioxidants of meat and meat products. This article summarizes the main antioxidant components of grape pomace, the processes of extraction and purification, and the application of extracts in meat and meat products, providing a reference for further research.
- grape pomace extracts,
- meat and meat products,
- antioxidant activity,
- extraction and purification process,
- resource reuse

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References

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Science and Technology of Food Industry

Progress in the Application of Grape Pomace Extract in Meat and Meat Products

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