Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat.
Materials and Methods: PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4).
Results: The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (p < 0.05). PPEs high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate.
Conclusions: Marinating buffalo meat in PPE may help maintain the meats freshness while being stored at a refrigerator temperature (5°C ± 1°C).
Key words: Punica granatum; buffalo meat; cold storage; antibacterial activity; peroxide value
|
