Antioxidant and Preservative Effects of Pomegranate (Punica granatum) Peel Extract on the Quality and Shelf Life of Minced Chicken

Abstract

Synthetic antioxidants are used to prevent lipid oxidation in meat and meat products. However, their use is restricted because of their possible health hazards. This has led to a growing interest in use of natural preservatives in meat and meat products. The study was undertaken to evaluate the effect of pomegranate (Punica granatum) peel extract on quality of minced chicken. Pomegranate peel aqueous (PPAE) and ethanol (PPEE) extracts were prepared separately by mixing the pomegranate peel powder with the distilled water and ethanol respectively in 15:1 (w/w). The minced chicken was divided into four groups. Meat from the first group was used without any treatment (TO), whereas, that from second and third group was treated by adding PPAE (T1) and PPEE (T2) respectively @ 200 ppm. The chicken from fourth group was treated by adding 100 ppm BHT (T3) and served as the positive control. The samples were aerobically packaged in LDPE pouches, labelled and stored under refrigeration (4±1°C). The analysis of samples for sensory, physico-chemical and microbiological attributes was conducted on 0th, 2nd, 4th, and 6th day of storage.  PPAE and PPEE possessed the antioxidant activity comparable to the BHT. The significant (p<0.01) degradation of all the sensory parameters of chicken samples was recorded with advancement of storage periods, reaching to undesirable odour and acceptability of untreated samples by the fourth day, whereas, treated samples were acceptable till sixth day. TBARS, Tyrosine, and TPC values of untreated samples crossed the threshold limit of the spoilage on fourth day, while those of treated samples were within the threshold limit till end of the storage. It is concluded that the PPAE and PPEE @ 200 ppm can be used as a natural preservative for meat and meat products.