Effect of Pomegranate peel extract on some physical, chemical traits and sensory evaluation of Karadi ram meat during refrigerate storage

Abstract

This study was carried out in High Education lab., Animal Science Department, College of Agricultural Science, University of Sulaimani during July to August, 2018 to examine the effect of Pomegranate Peel extract (PPE) on some Physio-chemical and shelf life of Karadi ram meat during refrigeration storage. Freshly Longissimus dorsi (LD) muscle were assigned to four treatments: C (control: no immersed with PPE), T1 (immersed with 0.5 % v/w PPE), T2 (immersed with 1 % v/w PPE) and T3 (immersed with 1.5 % v/w PPE). Meat samples were dipped with PPE up to 24 hours, then stored under refrigerator condition (4 ± 1 oC) for 0, 3 and 6 days. Results showed that PPE treatments lead to decrease pH, moisture, and water holding capacity (WHC) and increase cooking loss (CL). T3 recorded significantly (P<0.01) less pH value (5.505 and 5.535) after 3 and 6 days of storage period respectively, T3 also recorded significantly (P<0.01) lower moisture content (74.002%) than T1 (77.568%) after 3 days of storage, while the lower moisture content observed in T3 (71.243%) after 6 days of storage period. The significant (P<0.01) lower percentage of WHC was shown in T3 (55.500 and 47.950%) after 3 and 6 days’ storage period respectively, moreover the significant (P<0.01) highest percentage of cooking loss was observed in T3 (53.550 and 55.450%) for the same storage period respectively. PPE considerably delayed lipid oxidation in T3 (0.478 and 0.528 mg malonaldehyde / kg meat / kg meat) after 3 and 6 days’ storage period respectively, Results showed myoglobin contents were significantly (P<0.01) higher in T3 (2.804 mg/gm meat) and T2 (2.748 mg/gm meat) after 3 days’ storage period, also higher in T2 (1.971 mg/gm meat) and T1 (1.922 mg/gm meat) after 6 days’ storage period, whereas the lower Met – Myoglobin formation was recorded in T3 (52.045 and 53.902%) after 3 and 6 days’ storage period respectively. The best sensory scores were observed in T3 (4.000 and 4.000) for meat color and flavor respectively. It can be concluded that PPE can be utilized of as natural antioxidant source in processed meat.