Food and Fermentation Industries >

2022 , Vol. 48 >Issue 6: 90 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027602

Effects of pomegranate peel extract on the physico-chemical properties and rheological properties of yak minced meat products during storage

  • LI Qiongshuai ,
  • TANG Shanhu ,
  • LI Sining ,
  • MO Ran ,
  • LI Jinjin
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  • (College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2021-04-08

  Revised date: 2021-04-29

  Online published: 2022-04-25

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Abstract

The objective of this study was to explore the effects of pomegranate peel extract (PPE) on the quality and oxidation of yak minced meat products. Minced yak meat treatments were added with 0, 0.01, 0.05, 0.10, or 0.20% (quality fraction) of PPE, and 0.01% (quality fraction) butylated hydroxy toluene (BHT) was served as control. The color differential values, pH, water retention, total bacterial count, carbonyl and total sulfhydryl content, thiobarbituric acid reactive substances (TBARS) value characterization and rheological properties were evaluated. The results showed that PPE could reduce b* value(P<0.05), and which had a certain negative effect on a* value and L* value. PPE could reduce the pH of minced meat and significantly improved water retention, inhibited microbial growth(P<0.05)and improved rheological properties. During storage, protein and fat oxidation occurred continuously in yak meat, and the antioxidant effects of 0.01% and 0.05% were close to those of BHT. Compared with the blank control group, 0.10% and 0.20% PPE significantly delayed the loss of total sulfhydryl group and increased the TBARS value(P<0.05), but the PPE(0.20%) with high mass fraction promoted the formation of carbonyl compounds. In summary, PPE had a good antioxidant capability and the addition amount of 0.20% had the best effect. PPE could significantly improve the physico-chemical properties and rheological properties of yak minced meat products during storage and has a good application prospect in the exploitation of natural preservatives or antioxidants.

Key words： pomegranate peel extract; minced yak meat; physical and chemical properties; rheological properties; antioxidant

Cite this article

LI Qiongshuai , TANG Shanhu , LI Sining , MO Ran , LI Jinjin . Effects of pomegranate peel extract on the physico-chemical properties and rheological properties of yak minced meat products during storage[J]. Food and Fermentation Industries, 2022 , 48(6) : 90 -97 . DOI: 10.13995/j.cnki.11-1802/ts.027602

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