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KMID : 1007520130220041063
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Food Science and Biotechnology
2013 Volume.22 No. 4 p.1063 ~ p.1069
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Antioxidant Effect of Pomegranate Rind Powder Extract, Pomegranate Juice, and Pomegranate Seed Powder Extract as Antioxidants in Raw Ground Pork Meat
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Qin Yu-Yue
Zhang Zhi-Hong
Li Lin
Xiong Wei
Shi Jin-Yu
Zhao Tian-Rui
Fan Jian
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Abstract
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The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1oC for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.
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KEYWORD
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pomegranate rind powder, pomegranate juice, pomegranate seed powder, raw ground pork, natural antioxidant
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