Antioxidant and antimicrobial efficacy of watermelon rind extract (WMRE) in aerobically packaged pork patties stored under refrigeration temperature (4±1°C)

Abstract

The present study was undertaken to evaluate antioxidant and antimicrobial efficacy of ethanolic extract of watermelon rind (WMRE) incorporated at 0.10% level in pork patties. The selected patties along with positive control (with 0.02% butylated hydroxyl anisole) and control samples were packaged in aerobic packaging and evaluated for various oxidative and microbiological stability parameters for 28 days under refrigeration (4 ± 1°C). The indicators of lipid peroxidation viz. thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) showed an increasing trend for control as well as treated products; however, treated product showed a significantly (P < 0.05) lower value than control. Microbiological and sensory qualities were maintained better for treatment throughout storage period. Thus, WMRE has potential to enhance storage stability of aerobically packaged pork patties stored at refrigeration temperature (4 ± 1°C) owing to its antioxidant and antimicrobial potency. Practical applications A huge quantity of watermelon rind is generated each year from watermelon fruit industry and their proper disposal remains a major environmental concern. The rind is very rich source of valuable bioactive compounds exerting antioxidant and antimicrobial effect. By harvesting through suitable extraction protocols and innovative processing technologies, these compounds could be utilized in developing functional meat products with higher antioxidant and antimicrobial properties, resulting in their improved oxidative stability and extension of storage life. This would also ensure profitable returns to farmers and proper disposal of watermelon rind thus ushering overall integrated development of agro‐meat industry.

Antifungal Activity of Several Vegetable Origin Household Waste Extracts Against Wood-Decaying Fungi In Vitro

“…Watermelon peel extracts inhibited significantly both brown-rot fungi in this study, but did not inhibit the whiterot fungus T. versicolor. Watermelon peel extracts are effective as food preservatives [17] as well as inhibitors of health issue related bacteria and fungi [18]. The results of this work together with previous findings prove that watermelon peel extracts at tested concentration are able to inhibit several fungi, but some others, such as T. versicolor, are not sensitive to them.…”

Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

“…The higher value for T2 and T3 could be due to bromelain and ficin present in pineapple and fig powder, respectively in addition to calcium and minerals. A comparable collagen content in buffalo meat ( Naveena et al, 2011 ) and in emu meat chunks ( Verma et al, 2018b ) in presence of different tenderizers had been also reported. Collagen solubility of T2 samples was recorded highest and significantly (p<0.05) higher than T3, which exhibited significantly (p<0.05) higher value than T1.…”

“…This increased pH on cooking compared to raw product could be due to denaturation of meat proteins at higher temperature and formation of imidazolium compounds from amino acids having imidazole side chain as well as with reaction between ammonia and aldehydes. Kumar et al (2018a ; Kumar et al, 2018b ) also reported similar increase in pH upon cooking in pork patties incorporated with sapota powder and watermelon rind extracts. The lower pH of T2 and T3 samples could be due to low pH of pineapple peel powder (4.12) and fig powder (5.63).…”

“…The synthetic tenderizer used in the present study was known to activate proteolytic activity of calpain enzymes altering integrity of actomyosin and higher amount of extracted protein. Verma et al (2018b) attributed the higher protein solubility to the increased permeability of myofibrils and disintegration thereof. Ramezani et al (2003) reported increased WHC of meat tenderized by ficin and noted increased solubility of meat proteins based on electrophoresis method.…”

“…These compounds are known to exert antioxidant properties. Further, there has been increase in microbial population upon storage and several published studies had established positive correlation between microbial load and TBARS ( Kumar et al, 2018a ; Kumar et al, 2018b ; Raja et al, 2014 ). Harzallah et al (2016) attributed the antioxidant activity of different fruit powders in food system to presence of total polyphenols, flavonoids, ortho-diphenols, tannins and anthocyanin.…”