Effects of antimicrobial and antioxidant activity of pomegranate peel extract on the quality of beef meatballs.

İngilizce (OpenAlex)

The antioxidant and antimicrobial effect of pomegranate peel extract (PE) was investigated in meatballs during refrigerated storage at 4±1oC. Lyophilised powder extract obtained from water extract of pomegranate peel was incorporated into freshly minced beef meat at 0.1%, 0.2% and 0.3% concentrations and the results from these incorporations were compared with 0.01% BHT added and control (without any antioxidant) samples. PE showed higher antioxidant activity than BHT. PE at 0.2% and 0.3% levels had antimicrobial activity against only Staphylococcus aureus among the bacteria tested. The growth of total viable microorganisms in meatball was significantly suppressed by PE addition as compared to control and BHT samples. The increase in Enterobacteriaceae counts was reduced by the increase in PE concentration during 6 days of storage. PE treatment (0.1% to 0.3%) reduced lipid oxidation. Addition of 0.2% and 0.3% PE into meatball prevented the perception of off-odors and putrefactive odors for 6 days. As a result, PE can be succesfully used to extend shelf life of meatballs.