Abstract: Eruyale ferox is a kind of tonic food and its seed shell is the major by-product. One extract (Eruyale seed extract,ESE) was achieved from Eruyale ferox seed shell with 50% ethanol. The phenolic compounds in ESE were analyzed usingHPLC-UV method, and the preservative effect of ESE on pork sausage product was also investigated in the present study.The results showed that ESE was rich in total phenols that were identified as gallic acid, chlorogenic acid, epicatechin, epicatechin gallate and rutin with concentrations of 364.11, 42.31, 95.95, 3.16 mg/g and 129.21 mg/g, respectively. Furthermore, the addition of ESE (500 mg/kg) into sausage alone, lipid oxidation during storage could be significantly inhibited, but the effects on pH and color of meat products were limited. The mixture of ESE, NaNO2 and red yeast rice at the appropriate ratios was added to sausage, the good and stable color of the products was achieved and notably inhibition of lipid oxidation during storage was observed. Therefore, ESE, NaNO2 and red yeast rice can reveal a synergistic effect on the inhibition of microbial growth and lipid oxidation in sausage products.

Key words: Euryale ferox seed shell, extracts, polyphenols, sausage, storage