The current study was conducted to determine the antioxidant efficacy of guava leaf extract (3000 to 6000 ppm on fat basis) in fresh pork sausage, compared with negative control (CON) and 200 ppm butylated hydroxytoluene (BHT), for 0, 1, 4, 7, 10, and 14 d at 4 °C. The extract provided a total antioxidant capacity of 1505 μmol trolox equivalence/g. From d 4, the extract at 5000 and 6000 ppm provided greater (P < .05) antioxidant capacity than the CON and was either similar (P > .05) or greater (P < .05) than BHT. From d 4, the sausage formulated with 4000 to 6000 ppm of guava leaf extract had less conjugated dienes, lower peroxide and acidic values, less thiobarbituric reactive substances value, and better color (P < .05) than the CON and did not differ from BHT (P > .05). Guava leaf extract at 4000 ppm or greater is effective in preventing oxidation in fresh pork sausage.

当前的研究是为了确定番石榴叶提取物（基于脂肪的3000至6000 ppm）在新鲜猪肉香肠中的抗氧化功效，与阴性对照（CON）和200 ppm丁基化羟基甲苯（BHT）相比，对于0、1、4 ，7、10和14 d在4°C下。提取物的总抗氧化能力为1505μmoltrolox当量/ g。从d 4，该提取物在5000和6000ppm的提供了更大的（P  <0.05）的抗氧化能力比CON和要么相似（P  > 0.05）或更大（P 比BHT <0.05）。从第4天开始，用4000至6000 ppm番石榴叶提取物配制的香肠具有较少的共轭二烯，较低的过氧化物和酸性值，较少的硫代巴比妥活性物质值和较好的色泽（P 小于CON的<.05），与BHT并无差异（P  > .05）。4000 ppm或更高的番石榴叶提取物可有效防止新鲜猪肉香肠中的氧化。