Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Abstract

The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration

“…However TP treatment and vacuum packaging significantly (P≤0.05) decreased the TBARS value of MMB as compared to control. Similar results were reported by Devatkal et al [19] in ground goat meat and nuggets treated with pomegranate peel extract and vacuum packaging.…”

In vitro antioxidant properties of mangosteen peel extract

“…Interestingly, the peel fractions of some fruits, such as longan, orange, banana, mango, pineapple (Guo et al 2003) and mangosteen (Fu et al 2007;Naczk et al 2011), have higher antioxidant activity than the pulp fractions. Antioxidant compounds have been identified in the peel of pomegranate (Devatkal et al 2012;Iqbal et al 2008), mango (Ajila et al 2007), citrus (Oboh and Ademosun 2011;Singh et al 2011;Zia-ur-Rehman 2006;), banana (Devatkal et al 2011;González-Montelongo et al 2009), longan (Prasad et al 2009), dragon fruit (Wu et al 2006), rambutan , sapodilla (Devatkal et al 2011) and mangosteen (Zadernowski et al 2009). …”

Nutritional, Organoleptic and Keeping Quality of Wheat-Soybean Cookies Supplemented with Pomegranate Peel Powder

“…Pomegranate peel is a nutrient rich byproduct and possesses apparent wound healing properties, immune modulatory activity, antibacterial activity, anti-atherosclerotic and anti-oxidative capacities (Ibrahium, 2010;Akhtar et al, 2015). Intelligent utilization of pomegranate peel powder and peel extracts has been successfully experienced in various food preparations including edible oils, bakery products, jellies and meat and meat products and yoghurt (Naveena et al, 2008;Kanatt et al, 2010;Devatkal et al, 2012;Altunkaya et al, 2013;El-Batawy, 2014). The supplementation of wheat based bakery products with both soybean and pomegranate peel powder will help in improving their amino acid pattern and nutritional value and will make available functional foods.…”