Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs

Abstract

Abstract Pomegranate peel extract (PPE), rich in phenolic compounds, is an undervalued byproduct derived from processing pomegranates. However, there are very few studies on the inhibitory effect of PPE on harmful substances during meat processing. This study was intended to investigate the influence of different concentrations of PPE (0.50%, 1%, and 1.50%) on the generation of heterocyclic amines (HCAs) and some quality attributes in mutton meatballs. All samples with the addition of PPE (0, 0.50%, 1%, and 1.50%) were fried for different lengths of time (2.5 min and 5 min) at 175±5 °C, and the contents of fourteen HCAs, color, thiobarbituric acid reactive substances, and carbonyl values of fried mutton meatballs were evaluated. The results showed that samples fried at 2.5 min had a low HCA content, and the HCA content enhanced significantly when the frying time was increased from 2.5 to 5 min (P<0.05). In comparison with the control group, PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs (P<0.05), and the total HCAs content decreased with increasing PPE concentration. PPE significantly reduced carbonyl and TBARS values in fried mutton meatballs (P<0.05). Moreover, PPE resulted in a significant increase in a* and b* values as well as a decrease in L* values in fried mutton meatballs (P<0.05). In conclusion, PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs, and could be considered as a natural inhibitor of HCAs in fried meat products.