Effect of pomegranate and orange peel extracts on the quality of fish ham under frozen storage

Abstract

Aim: The objective of the present study was to evaluate the effect of pomegranate and orange peel crude extract on fish ham quality in terms of biochemical, microbiological, and sensory parameters under cold storage (-18±2oC). Methodology: The crude extracts were extracted from dry powder of orange and pomegranate peel using absolute ethanol as solvents. The extracts were standardized in the mackerel cooked meat model system to determine the concentration for the final products. Fish ham was prepared using red meat of tuna (Thunnus albacares) and white meat of bull’s eye fish (Priacanthus hamrur). The prepared fish ham was treated with 2000 mg l-1 of pomegranate and orange peel extracts and stored under frozen conditions. Results: The results obtained were compared with a control sample containing synthetic antioxidant Butylated hydroxyanisole. The results showed that pomegranate and orange peel extracts significantly (p < 0.05) reduced the lipid oxidation and microbial activity. The results of biochemical studies revealed that there was a considerable increase in the quality parameter in all treated samples. The fish ham treated with pomegranate peel extract, orange peel extracts showed formation slower primary, secondary oxidation products and breakdown of nitrogenous compounds. Interpretation: Pomegranate and orange peel can be a substitute for synthetic antioxidants. These findings suggest that the pomegranate and orange peel serve as a choice to use as a food antioxidant for extending the shelf life of fish fishery products.