NAR VE ÜZÜM ÇEKİRDEĞİ EKSTRAKTLARININ SOĞUK DEPOLAMA SÜRECİNDE KAZ ETİNİN RAF ÖMRÜNE ETKİSİ

Öz

Bu çalışmanın amacı, buzdolabı koşullarında saklanan kaz eti örneklerinin raf ömrü üzerine nar ve üzüm çekirdeği ekstraktlarının etkilerinin araştırılmasıdır. Kontrol (C), nar çekirdeği ekstraktları (PSE1, PSE2), üzüm çekirdeği ekstraktları (GSE1, GSE2) ve antioksidanlar (BHA, BHT) içeren yedi farklı örnek grubu oluşturuldu. Hazırlanan kaz eti örnek grupları 10 gün süreyle buzdolabı koşullarında saklandı ve bu sürede lipid oksidasyonu, nem, pH ve renk özellikleri analiz edildi. Ekstraktlar, kontrol grubuna kıyasla örneklerin TBA değerlerini düşürmüştür (P<0.05). Kaz eti örneklerine ilave edilen sentetik antioksidan ve ekstraktların antioksidatif etkileri sırasıyla BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1 olarak belirlenmiştir. Üzüm ve nar çekirdeği ekstraktlarının güçlü birer antioksidan aktivite göstermekte olup, kaz etinin muhafazasında doğal antioksidanlar olarak üzüm ve nar çekirdeği ekstraktlarının kullanılması önerilebilir.

Anahtar Kelimeler

• Üzüm çekirdeği
• raf ömrü
• nar çekirdeği
• depolama stabilitesi

THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE

Öz

The aim of this study is to investigate the effects of pomegranate and grape seed extracts on the shelf life of goose meat samples stored in refrigerator conditions. Seven different sample groups were created including control (C), pomegranate seed extracts (PSE1, PSE2), grape seed extracts (GSE1, GSE2), and antioxidants (BHA, BHT). Prepared goose meat sample groups were stored under refrigerator conditions for 10 days and lipid oxidation, moisture, pH and color properties were analyzed during this period. The extracts decreased the TBA values of the samples compared to the control group (P<0.05). Antioxidative effects of synthetic antioxidants and extracts added to goose meat samples were determined as BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1, respectively. Grape and pomegranate seed extracts have strong antioxidant activity, and it can be recommended that these extracts can be used as natural antioxidants in the preservation of goose meat.

Anahtar Kelimeler

• Grape seed
• Pomegranate seed
• Storage stability
• shelf life

Kaynakça

1. Akbari, S.M., Ardekani, H.M., Sabour, H. (2023). The effect of using pomegranate peel powder and protexin probiotic on carcass traits, blood parameters, jejunal tissue morphology and intestinal microbial population of Japanese quails. Revista Brasileira de Higiene e Sanidade Animal, 17(1), 1-11.
2. Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P.E.S., Barba, F.J., Lorenzo, J.M. (2019). Combined effect of natural antioxidants and antimicrobial compound during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048
3. AOAC. (2000). Association of Official Analytical Chemists. 2000. Official methods of analysis (18th ed.). Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F., Sazili, A.Q. (2022). Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46, e16796. https://doi.org/10.1111/jfpp.16796
4. Aykurt Oğuz, B., Sarıçoban, C., Şen Arslan, H. (2019). Effects of various plant parts on storage stability and colour parameters of beef extracts. Journal of Agroalimentary Processes and Technologies, 25 (4), 261–269. Banaszak, M.J., Kuzniacka, J., Biesek, G., Maiorano, M. (2020). Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin. Animal, 14:1969–1975. https://doi.org/10.1017/S1751731120000610
5. Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., da Silva Barretto, A.C. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Science, 171, 108284. https://doi.org/10.1016/ j.meatsci.2020.108284
6. Biesek, J., Kuzniacka, J., Banaszak, M., Maiorano, G., Grabowicz, M., Adamski, M. (2020). The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles. Poultry Science, 99:6278–6286. https://doi.org/10.1016/j.psj.2020.08.074
7. Boz, M.A., Oz, F., Yamak, U.S., Sarica, M., Civilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive. Poultry Science. https://doi.org/10.3382/ps/pez125
8. Carpes, S.T., Pereira, D., de Moura, C., dos Reis, A.S., da Silva, L.D., Oldoni, T.L.C., Almeida, J.F., Plata-Oviedo, M.V.S. (2020). Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté. Brazilian Journal of Food Technology, 23, 1–13. https://doi.org/10.1590/1981-6723.11219

9. Chauhan, P., Pradhan, S.R., Das, A., Nanda, P.K., Bandyopadhyay, S., Das, A.K. (2019). Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. Asian-Australasian Journal of Animal Sciences, 32(2): 265–273. doi: 10.5713/ajas.17.0882
10. Das, A. K., Nanda, P. K., Madane, P., Biswas, S., Das, A., Zhang, W., Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, 323-336. https://doi.org/10.1016/j.tifs.2020.03.010
11. Dereli, B.O., Türkyılmaz, M., Özkan, M. (2023). Clarification of pomegranate and strawberry juices: effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. Food Chemistry, 135672. https://doi.org/10.1016/j.foodchem.2023.135672
12. Dewi, M.L., Fakih, T.M., Sofyan, R.I. (2021). The discovery of tyrosinase enzyme inhibitors activity from polyphenolic compounds in red grape seeds through in silico study. J. Pure Appl. Chem. Res, 10(2):104-112. doi.org/10.21776/ ub.jpacr.2021.010.02.551
13. Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8:1–31. https://doi.org/10.3390/foods9121739
14. Falowo, A.B., Muchenje, V., Hugo, A. (2017). Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle. Annals of Animal Science, 17:565– 580. https://doi.org/10.1515/aoas-2016-0078
15. Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., de Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101–109. https://doi.org/10.1016/j.foodchem.2017.04.100
16. Guo, B., Li, D., Zhou, B., Jiang, Y., Bai, H., Zhang, Y., Xu, Q., Yongzhang, Y. (2020). Research note: effect of diet with different proportions of ryegrass on breast meat quality of broiler geese. Poultry Science, 99:2500–2507. https://doi.org/10.1016/j.psj.2019.10.039
17. Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.G., Salm, C.P., Savell, J.W., Shivas, S.D. (1991). Guidelines for meat color evaluation. 44th Annual Reciprocal Meat Conference, Chicago 9–12.
18. Jayawardana, B.C., Viraji, B.W., Thotawattage, G.H., Dharmasena, V.A.K.I., Liyanage, R. (2019). Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages. Journal of Food Processing and Preservation, 43:e13870. https://doi.org/10.1111/jfpp.13870
19. Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3):1457-1464. https://doi.org/10.1016/ j.foodchem.2011.12.002
20. Kargiotou, C., Katsanidis, E., Rhoades, J., Kontominas, M., Koutsoumanis, K. (2011). Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef. Food Microbiology, 28:158–163. https://doi.org/10.1016/j.fm.2010.09.013
21. Kaur, R., Gupta, T. B., Bronlund, J., Kaur, L. (2021). The potential of rosemary as a functional ingredient for meat products-a review. Food Reviews International, 1-21. https://doi.org/ 10.1080/87559129.2021.1950173
22. Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Lim, Y.B., Choi, J.H, ... Kim, C.J. (2014). Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poultry Science, 93(3), 680-686. https://doi.org/10.3382/ ps.2012-02930
23. Kuzminova, E.V., Semenenko, M.P., Kornen, N.N., Shakhrai, T.A., Viktorova, E.P. (2018). Use of secondary resources of grape's processing to obtain additives of antioxidant action. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(3):830-835.
24. Lambooij, E., Potgieter, C.M., Britz, C.M., Nortje, G.L., Pieterse, C. (1999). Effect of electrical and mechanical stunning methods on meat quality in Ostriches. Meat Science, 52:331–337. https://doi.org/10.1016/S0309-1740(99)00010-8
25. Li, R., Guo, M., Liao, E., Wang, Q., Peng, L., Jin, W., Wang, H. (2022). Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork. Food Chemistry, 378:131994. https://doi.org/ 10.1016/j.foodchem.2021.131994
26. Lorenzo, J.M., Pateiro, M., Domínguez, R., Barba, F.J., Putnik, P., Kovačević, D.B., Franco, D. (2018). Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106:1095–1104. https://doi.org/10.1016/j.foodres.2017.12.005
27. Munekata, P.E.S., Calomeni, A.V., Rodrigues, C.E.C., Fávaro-Trindade, C.S., Alencar, S.M., Trindade, M.A. (2015). Peanut skin extract reduces lipid oxidation in cooked chicken patties. Poultry Science, 94(3):442–446. https://doi.org/ 10.3382/ps/pev005
28. Nazoori, F., Mollai, S., Sobhani, F., Mirdehghan, S.H., Sahhafi, S.R. (2023). Carboxymethyl cellulose and carnauba wax treatments kept the pomegranate fruit (Punica granatum L.) quality during cold storage via improving enzymatic defense system and bioactive compounds. Scientia Horticulturae, 309:111645. https://doi.org/10.1016/j.scienta.2022.111645
29. Okumuş, G., Yıldız, E., Bayizid, A.A. (2015). Natural antioxidant compounds: Evaluation of pomegranate by-products as antioxidants. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 29(2).
30. Ordaz-Rodríguez, S.B., Abadía-García, L., Huerta-Manzanilla, E.L., Mendoza-Sánchez, M. (2022). Ultrasound-assisted extraction of pomegranate peel antioxidants: A green process to obtain a meat preservative. Journal of Food Processing and Preservation, e16712. https://doi.org/10.1111/jfpp.16712
31. Passos, R.S.F.T., Barreto, B.G., Leite, J.S.F., Trevisan, A.B., de Souza, C.O., da Silva, M.C.A., Cavalheiro, C.P. (2022). Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties. Journal of Food Processing and Preservation, 46:e16224. https://doi.org/10.1111/jfpp.16224
32. Polat Yemis, G., Bach, S., Delaquis, P. (2019). Antibacterial activity of polyphenol-rich pomegranate peel extract against Cronobacter sakazakii. International Journal of Food, 22(1):985-993. https://doi.org/10.1080/ 10942912.2019.1622564
33. Poojary, M., Putnik, P., Bursać Kovačević, D., Barba, F., Lorenzo, J., Dias, D., Shpigelman, A. (2017). Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis, 61, 28–39. https://doi.org/10.1016/j.jfca.2017.04.007
34. Putnik, P., Bursać Kovačević, D., Dragović-Uzelac, V. (2016). Optimizing acidity and extraction time for polyphenolic recovery and antioxidant capacity in grape pomace skin extracts with response surface methodology approach. Journal of Food Processing and Preservation, 40, 1256–1263. https://doi.org/10.1111/jfpp.12710
35. Rahman, R., Upadhyaya, H. (2023). Bioactives and Pharmacology of Punica granatum L. In Bioactives and Pharmacology of Medicinal Plants (pp. 279-291). Apple Academic Press.
36. Rajeshwaran, N., Ramamurthy, J., Rajeshkumar, S. (2020). Green synthesis of grape seed oil mediated silver nanoparticle and preparation of gel-for periodontal diseases. Plant Cell Bıotechnology and Molecular Bıology, 32-42.
37. Rastogi, R., Chaturvedi, D.K. (2023). Mantra and Homa Therapy: Computational analysis of different aspects to benefit mankind with healthcare 4.0 and industry. International Journal of Applied Research on Public Health Management (IJARPHM), 8(1):1-24. doi: 10.4018/ ijarphm.315815
38. Ribeiro, J.S., Santos, M.J.M.C., Silva, L.K.R., Pereira, L.C.L., Santos, I.A., da Silva Lannes, S.C., da Silva, M.V. (2019). Natural antioxidants used in meat products: a brief review. Meat Science, 148:181–188. https://doi.org/10.1016/ j.meatsci.2018.10.016
39. Rodríguez-Carpena, J.G., Morcuende, D., Estévez, M. (2012). Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Science, 90:106–115. https://doi.org/10.1016/j.meatsci.2011.06.007
40. Sen, A.R., Mandal, P.K. (2017). Use of natural antioxidants in muscle foods and their benefits in human health: An Overview. International Journal of Meat Science, 7, 1–5.
41. Sengun, I.Y., Turp, G.Y., Cicek, S.N., Avci, T., Ozturk, B., Kilic, G. (2021). Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. International Journal of Food Microbiology, 336: 108904. https://doi.org/10.1016/j.ijfoodmicro.2020.108904
42. Serdaroglu, M., Urgu, M., Doostifard, E., Yıldız-Turp, G. (2015). Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades. Electron. J. Pol. Agric. Univ., 18 (4): 09.
43. Serdaroğlu, M., Abdraımov K., Oenenc, A. 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. Journal of Muscle Foods, 18 (2): 162–172. https://doi.org/10.1111/j.1745-4573.2007.00074.x
44. Snedecor, G. W. and Cochran, W. G., 1980. Statistical Methods. SXVI-507, The Iowa State University, Press, Amer, lowa, USA.
45. Tänavots, A., Põldvere, A., Kerner, K., Veri, K., Kaart, T., Torp, J. (2018). Effects of mustard-honey, apple vinegar, white wine vinegar and kefir acidic marinades on the properties of pork. Veterinarija ir Zootechnica, 76:76–84.
46. Uhlíova, L., Tmova, E., Chodova, D., Vlkova, J., Ketta, M., Volek, Z., Skivanova, V. (2018). The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese. Asian- Australasian Journal of Animal Science, 31:421–428. doi: 10.5713/ajas.17.0197.
47. Unal, K., Alagöz, E., Çelik, İ., and Sarıçoban, C. 2022. Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat. British Poultry Science, 63(1), 31-38. doi: 10.1080/00071668.2021.1963674.
48. Unal, K., H. Alp, A. S. Babaoğlu, and M. Karakaya. 2020. Different properties of chicken and turkey breast fillets marinated with fruit juices. Fleischwirtschaft, 100: 88–93.
49. Werenska, M., Haraf, G., Woloszyn, J., Goluch, Z., Okruszek, A. (2021). Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment. Poultry Science, 100:1–12. https://doi.org/10.1016/j.psj.2021.101237
50. Woloszyn, J., Haraf, G., Okruszek, A., Werenska, M., Goluch, Z., Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poultry Science, 99:1216–1224. https://doi.org/10.1016/ j.psj.2019.10.026
51. Yerlikaya, S., Şen Arslan, H. (2021). Antioxidant and chemical effects of propolis, sage (Salvia officinalis L.), and lavender (Lavandula angustifolia Mill) ethanolic extracts on chicken sausages. Journal of Food Processing and Preservation, 45:e15551. https://doi.org/10.1111/jfpp.15551
52. Zhang, Y., Yun, Z., Zhu, M., Liu, Z., Huang, Y. (2022). Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage. Journal of Food Processing and Preservation, 46:e1655. https://doi.org/10.1111/jfpp.16556