EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE

Back to full issue:
June – July, 2017, vol. 6, no. 6
pages: 1300-1304
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2017.6.6.1300-1304
Abstract: Pomegranate (Punica granatum) peel is a nutrient-rich byproduct whose production are extensively growing due to the exponential rise in the pomegranate juice production. Pomegranate juice and related products are directly added to foods due to their pleasant taste, palatability, and preservative effects. In this study, the effect of pomegranate peel powder was investigated at a concentration of 2.5 % and 5% on beef sausage stored at -18 ± 2°C. A significant effect on pH was detected at zero time where control, 2.5% and 5% had pH values of 6.18 ± 0.14, 5.87± 0.13 and 5.54 ± 0.17, respectively. Meanwhile, the significant effect of pomegranate peel powder on total volatile nitrogen (TVN) and thiobarbituric acid (TBA) appeared on 4th week. Total bacterial counts (TBC) and Enterobacteriaceae counts were reduced significantly on 1st and 3rd weeks in examined samples of different groups. Thus, in general, it can be concluded that addition of pomegranate peel powder is an effective tool to decrement pH, TVB-N, TBA and bacterial counts in oriental sausage.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: June – July, 2017, vol. 6, no. 6:
prev. article |p. 1295-1299| next article |p. 1305-1308|
Embed fulltext PDF: