Effects of Antimicrobial and Antioxidant Activity of Pomegranate Peel Extract on The Quality of Beef Meatballs

Abstract

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.

Keywords

• Pomegranate peel extract, microbial characteristics, lipid oxidation, meatball, cold storage

Nar Kabuğu Ekstraktının Antimikrobiyel ve Antioksidan Aktivitesinin Köfte Kalitesine Etkisi

Abstract

Bu çalışmada, soğukta depolanan köftenin mikrobiyel ve oksidatif stabilitesine nar kabuğu ekstraktı (NKE)’nın etkisi araştırılmıştır. Nar kabuğundan elde edilen sulu ekstrakttan liyofilize toz ekstrakt elde edilmiş ve köfte formülasyonuna %0.1 (NKE1), %0.2 (NKE2) ve %0.3 (NKE3) konsantrasyonlarında ilave edilmiştir. NKE içeren köfteler, %0.01 BHT içeren ve herhangi bir antioksidan kaynağı içermeyen kontrol örneklerle aerobik ortamda 4±1oC’de depolama süresince karşılaştırılmıştır. NKE, BHT’den daha yüksek antioksidan aktivite göstermiştir. Antimikrobiyel aktivite testlerinde, kullanılan NKE konsantrasyonlarından %0.2 ve %0.3 test edilen bakterilerden sadece Staphylococcus aureus üzerine inhibitör etki göstermiştir. Köftede TAMB, TAPB gelişimi, kontrol ve BHT’li örneklerle karşılaştırıldığında NKE ilavesi ile baskılanmıştır. NKE konsantrasyonu arttıkça, Enterobacteriaceae sayısındaki artış daha az olmuştur. Diğer yandan Lipid oksidasyonu, artan NKE düzeyi ile geciktirilmiştir. Köfteye %0.2-%0.3 NKE ilavesi, kötü koku oluşumunu ve kokuşmanın algılanmasını 6 gün süreyle engellemiştir. Sonuç olarak, nar kabuğu, köftelerin raf ömrünü uzatmak amacıyla uygun bir doğal katkı maddesi olma potansiyeline sahiptir.

Keywords

• Nar kabuğu ekstraktı, mikrobiyel özellik, lipid oksidasyonu, köfte, soğuk depolama 

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